Bacon-Cheddar Biscuits

Bacon-Cheddar Biscuits
Makes 10 to 12
  • 2½ cups self-rising flour
  • 1 tablespoon sugar
  • 1¼ teaspoons ground black pepper, divided
  • ½ cup cold bacon drippings
  • 2 tablespoons cold unsalted butter, cubed
  • 1 cup shredded sharp yellow
  • Cheddar cheese
  • ¾ cup cold whole buttermilk
  • ½ cup cooked and crumbled bacon
  • 1 large egg
  • 1 tablespoon water
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, and 1 teaspoon pepper. Using a pastry blender, cut in bacon drippings and cold butter until mixture is crumbly. Stir in cheese, buttermilk, and cooked bacon just until combined.
  3. Turn out dough onto a heavily floured surface. Fold dough in half until it comes together, 3 to 4 times. Pat or roll dough to 1 inch thick. Using a knife dipped in flour, cut dough into 2-inch squares. Place biscuits 2 inches apart on prepared pan.
  4. In a small bowl, whisk together egg and 1 tablespoon water; lightly brush over top of biscuits. Sprinkle with remaining ¼ teaspoon pepper. Freeze until cold, about 10 minutes.
  5. Bake until golden brown, 12 to 14 minutes.



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