Bacon Cheddar Biscuits
Yeah. You read that correctly. These are awesome. And if you’re planning on having a brunch anytime soon – perhaps Easter? – these should make an appearance. They’re crispy on the outside, tender and flaky on the inside. I love recipes like this one because I can make the dough well in advance, cut them into rounds and flash freeze them. Then, when I need some fresh biscuits – bam! They’re ready. It’s almost like magic.
Also, this recipe can totally be adapted to your particular taste. Want to use a fancier cheese? Go ahead. Don’t like bacon? Leave it out. Also, these would be great with some chopped chives added in; but since the kids that were going to eat them and are turned off by “green things” in their food, I left them out. Make these and you won’t regret it.
Bacon Cheddar Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp kosher salt
- 12 tbsp (1 1/2 sticks) cold unsalted butter, cubed
- 1/2 cup cold buttermilk, shaken
- 1 cold extra large egg
- 1 cup shredded cheddar cheese
- 8-10 slices of bacon, cooked and crumbled (this is my preferred method of cooking bacon)
- Preheat the oven to 425°F.
- Place the dry ingredients (flour, baking powder, salt) in the bowl of an electric mixer fitted with the paddle attachment.
- With the mixer on low, add in the cubed butter and let it go until the butter is the size of peas.
- Combine the wet ingredients (buttermilk and egg) in a small measuring cup and slowly add it to the flour mix while the mixer is still on low until it's moistened - DON'T OVER MIX.
- In a small bowl, mix the cheddar and bacon with a small handful of flour and with the mixer still on low, add it to the dough and mix until it's roughly combined.
- Dump the dough out onto a well floured board and knead lightly about 5-6 times.
- Roll the dough out until it's about an inch thick and then cut it out into rounds using a 2 1/2" cookie/biscuit cutter. (Alternatively, you could just roll the dough out into a rectangle and cut it out into rough rectangles.)
- Place the biscuits onto a parchment paper lined baking sheet and bake for 20-25 minutes - or until the tops are browned and the biscuits are cooked through.
Recipe adapted from Ina Garten