5 from 6 votes
Bacon, Rosemary, and Gruyere Drop Biscuits
So much easier than traditional biscuits, these Bacon, Rosemary, and Gruyere Drop Biscuits are so flavorful and bake up in less than 20 minutes! Brushed with melted butter, and served warm from the oven, these homemade drop biscuits basically melt in your mouth. A great side-dish!
Prep Time
15 mins
Cook Time
15 mins
Servings:
10
biscuits
Course:
Side Dish, Bread
Ingredients
- 9 lices Bacon
- 3 cups (360g) all-purpose flour
- 1 and 1/2 Tablespoons (21g) granulated sugar
- 1 Tablespoon (14g) light brown sugar packed
- 1 Tablespoon (14g) baking powder
- 1 Tablespoon (12g) rosemary finely chopped, fresh
- 1 and 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup (170g) butter very cold and cubed, unsalted
- 8 ounces gruyere cheese grated
- 1 and 1/4 cups (285ml) buttermilk cold
- 2 Tablespoons (28g) butter melted, salted or unsalted
Instructions
- Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, both sugars, rosemary, baking powder, salt, garlic powder, black pepper, and cayenne pepper in a large mixing bowl.
- Using a pastry cutter, cut in the cold butter, working it into the dry ingredients until the mixture resembles coarse meal. Add the cheese and cooked bacon. Mix to distribute the ingredients evenly.
- Add in the buttermilk and stir just until you have a stiff but evenly moistened dough (no loose dry bits).
- Using a lightly greased 1/3 cup measuring cup, scoop dough for each biscuit, dropping the biscuit dough onto the prepared baking sheet, spacing the mounds about 2-inches apart. You should get about 10 large biscuits.
- Bake until the biscuits are golden brown on top, about 14 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
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