Bacon and Cheddar Buttermilk Biscuits

I freaking LOVE a good biscuit! It can make a great side for a meal, a great snack in the afternoon, or a great sandwich for breakfast. Biscuits are delicious any time! I have been making these great biscuits for years after learning to during a cooking class. I hadn’t ever messed with the recipe until now. I wanted to make them a bit more special (and when I say special, I mean add bacon). 

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I think the additions were successful. I took these in to work (because eating 20 of these between the two of us is just plain crazy) and they were a hit. They didn’t last very long that day. I think my boss snuck and extra one out for her husband too. I was definitely excited to see how well they went over there! Now it is your turn to make a bunch yourself and share them with your family, friends, and co-workers (unless you think you can eat them all yourself, but sharing is so much better).

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Bacon and Cheddar Buttermilk Biscuits

Serves: 12Yield: 18-20 biscuits 

Ingredients:

   
2 cups cake flour  
2 cups all-purpose flour  
tbsp kosher salt  
tbsp baking powder  
1 teaspoon baking soda  
½ pound (2 sticks) unsalted butter  
1 ½ cup buttermilk plus a little for brushing  
2 – 3 tablespoons unsalted butter melted  
¾ pound bacon, cooked and crumbled  
1 cup Cheddar cheese  

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Directions:

Cut 2 sticks butter into ½” cubes and keep chilled.

Preheat oven to 425 degrees. Line a baking sheet with baking parchment.

Combine all the dry ingredients in the bowl of a food processor and pulse a few times to blend together. Add chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not over-process; the dough should not come together.

Transfer dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. Add crisp bacon and shredded cheese. Gently blend into dough. The dough should begin to come together but not form a solid mass, or the biscuits might be tough.

Dust a work surface with flour and turn out the dough. Pat the dough into a ¾” thick rectangle. Cut with knife into square biscuits or with a round cutter. I used a 2 ½” in diameter cutter. Place the biscuits on the baking sheet. If you have trimmings, these can be reformed and cut again.

Brush tops with buttermilk. Bake for 16- 20 minutes, rotating the pan halfway though baking, until a golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm with butter, honey or preserves.

Bacon Cheddar Buttermilk Biscuits-1

Bacon Cheddar Buttermilk Biscuits-4

Bacon and Cheddar Buttermilk Biscuits
Yields 18
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Ingredients
  1. 2 cups cake flour
  2. 2 cups all-purpose flour
  3. 1 tbsp kosher salt
  4. 1 tbsp baking powder
  5. 1 teaspoon baking soda
  6. ½ pound (2 sticks) unsalted butter
  7. 1 ½ cup buttermilk plus a little for brushing
  8. 2 - 3 tablespoons unsalted butter melted
  9. ¾ pound bacon, cooked and crumbled
  10. 1 cup Cheddar cheese
Instructions
  1. Cut 2 sticks butter into 1/2" cubes and keep chilled.
  2. Preheat oven to 425 degrees. Line a baking sheet with baking parchment.
  3. Combine all the dry ingredients in the bowl of a food processor and pulse a few times to blend together. Add chilled butter and pulse several times, until the pieces of butter are no bigger than small peas. Do not over-process; the dough should not come together.
  4. Transfer dough to a large bowl and make a well in the center of the flour mixture. Pour in the buttermilk. Stir and lift the mixture with a sturdy spoon, gently working the flour into the buttermilk. Add crisp bacon and shredded cheese. Gently blend into dough. The dough should begin to come together but not form a solid mass, or the biscuits might be tough.
  5. Dust a work surface with flour and turn out the dough. Pat the dough into a 3/4" thick rectangle. Cut with knife into square biscuits or with a round cutter. I used a 2 1/2" in diameter cutter. Place the biscuits on the baking sheet. If you have trimmings, these can be reformed and cut again.
  6. Brush tops with buttermilk. Bake for 16- 20 minutes, rotating the pan halfway though baking, until a golden brown. As soon as you remove the biscuits from the oven, brush the tops with melted butter. Serve warm with honey or preserves.
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2 Comments

  1. I made these. Turned out FANTASTIC! I am not one to follow a recipe to the letter. But since it was Stephen I did. Yum. I even used them to go with my sausage gravy. Added some punch. Thanks for the recipe!

    • steve@oinkcooking.com

      So glad you liked it! Look forward to me using this recipe as part of another post in a few months!

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