Bacon Cheddar Biscuits Recipe-Step by Step Guide

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Long, flaky, buttery buttermilk biscuits with cheddar cheese and bacon. Bacon Cheddar Biscuits are great for breakfast or dinner!

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Ingredient

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Direction

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Turn the oven on to 450°F, or 230°C. Put a silicone baking mat or parchment paper on a sizable baking sheet and set it aside.

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Mix the flour, baking soda, baking powder, sugar, and salt thoroughly in a sizable mixing bowl.

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Cut the cubed cold butter into the dry ingredients using a pastry cutter or food processor until pea-sized pieces. Mix in shredded cheese and bacon.

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Once the dough begins to come together, slowly knead in the cool buttermilk into the batter.

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Handwork the dough on a lightly floured surface. Rectangle the dough and fold it in thirds. Turn, collect crumbs, and flatten the dough into a rectangle. Repeat twice.

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MEASURE 1/2-inch dough rectangle. A floured 2.5-inch cutter slices biscuits. Scrap dough, pat 1/2-inch thick, and cut 9–10 biscuits. First-time biscuits are better than worked dough.

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Place the biscuits in a touching order on the baking sheet. Lightly brush each biscuit's top with a small amount of buttermilk.

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Bake till lightly golden brown at 450°F 16–20 minutes. Browned foil biscuits before baking. Brush with melted butter after baking. Serve after cooling for a few minutes and enjoy!

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Bacon Cheddar Biscuits Recipe-Step by Step Guide

Long, flaky, buttery buttermilk biscuits with cheddar cheese and bacon. Bacon Cheddar Biscuits are great for breakfast or dinner!

Ingredient

Direction

Turn the oven on to 450°F, or 230°C. Put a silicone baking mat or parchment paper on a sizable baking sheet and set it aside.

Mix the flour, baking soda, baking powder, sugar, and salt thoroughly in a sizable mixing bowl.

Cut the cubed cold butter into the dry ingredients using a pastry cutter or food processor until pea-sized pieces. Mix in shredded cheese and bacon.

Once the dough begins to come together, slowly knead in the cool buttermilk into the batter.

Handwork the dough on a lightly floured surface. Rectangle the dough and fold it in thirds. Turn, collect crumbs, and flatten the dough into a rectangle. Repeat twice.

MEASURE 1/2-inch dough rectangle. A floured 2.5-inch cutter slices biscuits. Scrap dough, pat 1/2-inch thick, and cut 9–10 biscuits. First-time biscuits are better than worked dough.

Place the biscuits in a touching order on the baking sheet. Lightly brush each biscuit's top with a small amount of buttermilk.

Bake till lightly golden brown at 450°F 16–20 minutes. Browned foil biscuits before baking. Brush with melted butter after baking. Serve after cooling for a few minutes and enjoy!

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