These handmade Bacon Cheddar Buttermilk Biscuits are easy to make…and even easier to eat!
Laura can always tell when I’ve been baking. It’s not that alluring smell of baked goods that hits her when she gets out of her car. And surprisingly enough, it’s not the big plate of Blueberry Crumb Bars or Lemon Coconut Bars sitting on the counter. Nope, it’s the handprints on my butt.
You see, even though I’ve got no less than 8 aprons hanging in the closet, I never actually put one on. It’s not on purpose…I just forget to get one out whenever I bake. I always use a dishtowel when I wash my hands. But when it’s just a little bit of flour? Yeah, I brush that off on the back of my shorts. But apparently I never really brush it off. If I had a dime for every time Laura has told me that I have flour on the back of my pants, then I’d be rich. Like filthy, stinking, Scrooge McDuck rich.
Are you a messy cook? Or do you clean up as you go? I like to think I’m pretty clean when I’m working. I move things to the sink when I’m done with ’em and I try to stay pretty organized. Well, except for the flour on the hindquarters part. But here’s the thing. Laura isn’t the cleanest cook in the world. (And I remind her of this often whenever she mentions the flour.) I’m still trying to figure out how the little spot of pasta sauce ended up on the ceiling over our sink. Yes, over the sink.
Anyways, I was baking some of these classic Buttermilk Biscuits the other day, and I thought it might be cool to add some other ingredients into the dough. Then it hit me. What if those Buttermilk Biscuits and these Bacon Cheddar Popovers had children? I immediately introduced the two and then ended up with a batch of these Bacon Cheddar Buttermilk Biscuits. Buttery, cheesy, bacon-y biscuits. I mean what’s not to love about this one?
Normally I’m a biscuit-for-breakfast kinda guy. If I’m going all out (i.e. not having cereal or yogurt), then I want a sweeter breakfast. Once in a while, I’ll go for a savory breakfast wrap, but sweeter breakfasts are usually my jam. (See what I did there? Hah!) So I served these biscuits up alongside a chef’s salad for dinner one night. And they were epic. (Also, the fact that I served these with a salad made me feel a little better as these bad boys are loaded with butter, cheese and bacon. But so totally delicious, too!)
For these Bacon Cheddar Buttermilk Biscuits, I cooked up half a pack of bacon and added in some of Cabot’s Seriously Sharp Cheddar Cheese. (On a side note, I love that cheese! The sharper the better for me when it comes to cheddar!) These biscuits aren’t cut using a cookie cutter or anything fancy. Nope, you just form them into rustic biscuits using your hands. And I do like to place them on the pan so that they are just touching. As they bake, the edges kinda bake together so that you have to pull ’em apart once they come out of the oven. Enjoy!