Bacon-Cheddar Biscuits

Bacon-Cheddar Biscuits

Always save and refrigerate your bacon drippings. These Bacon-Cheddar Biscuits are definitely worth that extra step.

Bacon-Cheddar Biscuits
Makes 14 servings
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  1. 2½ cups self-rising flour
  2. 1 tablespoon sugar
  3. 1 teaspoon ground black pepper
  4. ½ cup cold bacon drippings
  5. 2 tablespoons cold unsalted butter, cubed
  6. 1 cup shredded sharp yellow Cheddar cheese
  7. ½ cup crumbled cooked bacon
  8. ¾ cup cold whole buttermilk
  9. 2 tablespoons unsalted butter, melted
  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together flour, sugar, and pepper. Using a pastry blender or 2 forks, cut in bacon drippings and cold butter until mixture is crumbly. Stir in cheese, cooked bacon, and buttermilk 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 a 1-inch thick rectangle. Using a knife dipped in flour, cut dough into 2-inch rectangles.
  4. Place biscuits 2 inches apart 
on prepared pan. Freeze until cold, 
about 10 minutes. Brush with melted butter. Bake until golden brown, about 12 minutes.
Taste of the South

 Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!


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