Bacon and Cheddar Buttermilk Biscuits
Soft and fluffy buttermilk biscuits studded with cheddar cheese and pieces of bacon… need I say more?!
These traditional buttermilk biscuits are made savory with the addition of cheddar and bacon. Such an easy way to elevate plain biscuits! They are perfect warm with some butter, in a breakfast sandwich or even with a bowl of chili.
How to make bacon and cheddar buttermilk biscuits
I love this biscuit recipe because it’s really easy. Biscuits may seem a little daunting and it may take you a time or two to get them just right, but this recipe is a great place to start.
The key to good biscuits is the butter and flour. White Lily all purpose flour is the best to use for biscuits. It will make them soft and fluffy! Of course that’s not mandatory, but it will help.
The butter needs to be cold, so keeping it frozen in small pieces ensures that the butter won’t get too warm while you mix and that it will break up easy in the food processor.I use a food processor to cut the butter into the flour because it is the easiest and fastest way. Again, biscuits can be time sensitive, so it’s important to move quickly or you may end up with flat biscuits (which I’ve done many times before).
After you’ve cut the butter into the dry ingredients, you will mix in the buttermilk, bacon and cheddar. I do this all together so I don’t risk over mixing my dough. Just mix it enough to pull the dough together.
Once the dough is made, you will dump it out onto a floured surface. Roll the dough into a rectangle and fold it over into thirds. Then roll back out a little and repeat 2x. This creates layers in the biscuits! Once you’ve folded it into thirds 3 times, roll the dough to an inch thick and cut the biscuits with a circle cutter (the tops of mason jars work great).
Place the biscuits on a parchment lined baking sheet, making sure that all the biscuits touch each other. This makes the biscuits rise tall. Brush with some buttermilk and bake!
Try this out for your next weekend breakfast, brunch or even brinner (breakfast for dinner)! Hope you all enjoy!
Bacon and Cheddar Buttermilk Biscuits
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
8 tbsp butter, cut into small pieces and frozen
3/4 cups buttermilk
6 slices cooked and chopped bacon
1/2 cup freshly grated sharp cheddar cheese
Preheat an oven to 425 degrees and line a small baking sheet with parchment paper.
Whisk together the flour, baking soda, baking powder and salt. Add to a food processor with the butter. Pulse thee dry ingredients and the butter together 2-3 times until the butter is pea sized. Watch carefully, you don’t want the butter to get too small.
Add the mixture back into a bowl and create a well in the center. Pour the buttermilk, bacon and cheese into the well and mix with a wooden spoon until just combined. The less mixing the better.
On a floured surface, shape the dough into a rectangle. Fold the dough over in thirds and flatten back out to a rectangle. Repeat this step 2 more times for a total of 3 folds (this will create layers in the biscuit). After the final fold, flatten to an inch think and cut 10-11 biscuits with a biscuit cutter.
Place the biscuits on the baking sheet making sure all the biscuits touch each other. Brush the tops with extra buttermilk. Bake for 17-20 minutes until slightly golden.
