Recipe Background
Plain toast has never looked so... well, plain! Bacon Cheddar Biscuits take breakfast to a brand new level of amazing with melty, stretchy cheese and crunchy, fatty bacon folded into flaky layers. With just a hint of chive flavor, Bacon Cheddar Biscuits can be eaten on their own with butter for extra richness or used to make the most incredible breakfast sandwiches you've ever tasted. These are basic breakfast itself, in biscuit form!
Plain toast has never looked so... well, plain! Bacon Cheddar Biscuits take breakfast to a brand new level of amazing with melty, stretchy cheese and crunchy, fatty bacon folded into flaky layers. With just a hint of chive flavor, Bacon Cheddar Biscuits can be eaten on their own with butter for extra richness or used to make the most incredible breakfast sandwiches you've ever tasted. These are basic breakfast itself, in biscuit form!
Ingredients
- 2 1/2 cups all-purpose flour plus more for flouring a work surface
- 8 tablespoons butter cold and cubed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 1/2 cups cheddar cheese grated
- 1 cup buttermilk cold, plus more for topping the biscuits
- 1 pound bacon optional, cooked and crumbled
- 1/3 cup chives chopped
Directions
- Preheat the oven to 450 degrees F.
- Line a baking sheet with parchment paper.
- In a food processor, combine the flour and butter, pulsing until small, pea-sized crumbles appear.
- Add the baking powder, baking soda, salt, and onion powder and pulse 2-3 more times to combine.
- Add the cheddar cheese and pulse 2-3 more times.
- Add the buttermilk and pulse until the mixture just comes together, being careful to avoid over-mixing.
- Lightly flour a work surface.
- Turn the dough out onto the prepared work surface.
- Using your hands, work the bacon and chives into the dough until just combined, being careful again to avoid over-mixing.
- Using your hands, press the dough into a 1-inch thick rectangle.
- Fold the rectangle into thirds, like a letter, and then press it again into a 1-inch-thick rectangle. This rough-and-ready lamination process will help improve the layers of the biscuits.
- Using a 2 1/2-inch biscuit cutter or sharp knife, cut out the biscuits. Make sure to reuse the leftover scraps of dough to make more biscuits!
- Arrange the biscuits on the prepared baking sheet.
- Brush the top of the biscuits with buttermilk.
- Bake on the center rack until golden-brown, about 18-20 minutes.
- Cool slightly and serve!
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