I’m not Southern but if there’s one biscuit-loving girl in New England, it’s me.
When I say I’m biscuit obsessed, whenever I scan a brunch menu, I look for biscuits. Eggs and toast? No! Eggs and biscuits.
After many rounds of trial and error, I can confidently say these are my favorite biscuits. They oh-so-buttery, flaky and perfectly tender.
If you want to jazz up your biscuits and add cheese and bacon (how could you not?!), there’s just the perfect amount of smoky bacon and salty sharp cheese in these beauties.
And to top it all off, I have a simple Maple Butter recipe for you that will make it all better (if that’s possible).
Make these for breakfast, with chili or my Southwest Bean Soup, or make my mini pulled pork sliders. You really can’t go wrong.
Check out my new recipe video below and subscribe to my new YouTube channel for recipe videos every week!
Makes: 10-11 biscuits
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes
2 cups all-purpose flour
1 cup cold buttermilk (make your own: mix 1 cup milk or half & half + 2 tablespoons white vinegar)
8 tablespoons (1 stick) cold salted butter, cut into small chunks (or sub unsalted butter and add ¾ teaspoon salt)
½ teaspoon baking soda
2 teaspoons baking powder
1 ¼ cups shredded sharp cheddar
¾ pound bacon, cut into small chunks and cooked
1 handful chives, chopped
For maple butter:
8 tablespoons (1 stick) butter, softened
1 tablespoon maple syrup
Optional: 1 teaspoon bacon drippings saved from cooking bacon
Preheat oven to 425 degrees.
In a large bowl, use a fork or pastry cutter to stir together flour, baking soda, and baking powder. Add in cold butter and cut butter into flour mixture until it resembles a coarse crumble. Add shredded cheddar and cooled bacon (optional). Mix until incorporated.
Add ¾ cup buttermilk and gently knead until you can form dough into a large ball. Only add more buttermilk if dough is too dry to form a ball! Do not overwork dough or else biscuits will become tough!
Drop biscuits onto a greased or nonstick cookie sheet using a ¼ measuring cup, placing each biscuit about an inch apart.
Bake for 12-16 minutes, until just golden.
For maple butter: While biscuits are baking, mix together softened butter, maple syrup and bacon drippings. Set aside.
Let cool completely before covering. Save for up to 3 days in an airtight container.
The Steps with Video
Check out and subscribe to my new YouTube channel with recipe videos posted every week! Yay!
It would be great to have a link that would allow you to make a PDF of the recipe to print. My computer isn’t in my kitchen. I did HIghlight the recipe and say print and it worked.
Thank you so much for your comment! FANTASTIC suggestion. I spent the afternoon adding an internal print button to my blog. I hope this helps and I hope the biscuits turned out well!
You had me at bacon.
Me too! LOL!