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!
Bacon Cheddar Buttermilk Biscuits
- 8 slices thick-cut bacon
- 2¼ cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp salt
- 4 oz. unsalted butter, cold, divided
- 1 cup buttermilk
- 1¼ cups cheddar cheese shredded and divided
- Preheat oven to 425°F.
- Using a large skillet, cook bacon until crispy. Transfer to a paper-towel lined plate and pat dry. Crumble bacon and set aside.
- Using a medium mixing bowl, whisk together the flour, baking powder and salt.
- Cut 3 oz. (6 Tbsp) of the butter into small pieces (~½" cubes) and add to the bowl of dry ingredients. Set remaining butter aside. (It will be used later.)
- Using a pastry cutter (or two table knives), cut the butter into the dry ingredients until butter pieces are pea-sized.
- Add the buttermilk, 1 cup of cheddar cheese and crumbled bacon; stir until well-combined. (This dough will be somewhat sticky. If it seems overly sticky, then just add more flour one tablespoon at a time until it becomes less sticky.)
- Turn the dough out onto a generously floured countertop and shape into a rough square. (You will likely need additional flour here to keep your hands from becoming too sticky from the dough.)
- Cut the dough into 12 evenly sized pieces.
- Using your hands, shape each piece of dough into a rough circle about 1/2" thick. Place biscuits on a parchment-lined sheet pan. (If you desire crispier edges to your biscuits, then space them further apart on the pan. If you desire softer edges, then place them closer together.)
- Sprinkle remaining ¼ cup of cheese on top of biscuits before baking.
- Bake at 425°F for 17-20 minutes, or until golden brown.
- Melt the remaining butter and brush biscuits with butter while still hot from the oven.