Bacon Cheddar Biscuits
User Reviews
5.0
6 reviews
Excellent
Bacon Cheddar Biscuits
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Bacon cheddar biscuits are savory and buttery quick breads, perfect to serve alongside any meal!
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Ingredients
- 4 lices Bacon
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons kosher salt plus more for topping
- 2 teaspoons granulated sugar
- 1 cup unsalted butter plus 2 tablespoons for brushing
- ½ cup shredded cheddar cheese
- ¼ cup green onions sliced
- 1 ¼ cup buttermilk chilled
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
- Place bacon on a foil lined sheet pan. Roast in the oven until crispy, about 15 to 20 minutes. Drain on paper towels, then chop once cooled.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut 1 cup of cold butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
- Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
- Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
- Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
- Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
- Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
- Lightly dust a working surface with the flour. Turn the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.
- Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
- Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
- Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 ¾ -inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
- Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
- Refrigerate the biscuits for 30 minutes before baking.
- Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
- Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that the biscuits are at least 1 inch apart on the sheet pan.
- Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
- Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.
Notes
- Try dipping your biscuits in our hearty Pumpkin Soup.
Nutrition Information
Show Details
Calories
461kcal
(23%)
Carbohydrates
45g
(15%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
72mg
(24%)
Sodium
909mg
(38%)
Potassium
130mg
(4%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
874IU
(17%)
Vitamin C
1mg
(1%)
Calcium
199mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 909mg | 38% |
| Potassium | 130mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 199mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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