Bacon and Cheese Biscuit Muffins

Two go-to quick breads come together to create these savory goodies that can be served with breakfast, lunch, or dinner.

Bacon and Cheese Biscuit Muffins
Makes 12
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1 teaspoon sugar
  • ¾ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground black pepper
  • ¼ cup cold unsalted butter, cubed
  • ½ cup shredded sharp Cheddar cheese (about 2 ounces)
  • ½ cup finely chopped cooked bacon (about 6 slices)
  • 2 tablespoons finely chopped fresh chives
  • 1 cup cold whole buttermilk
  • Garnish: finely chopped fresh chives
  1. Preheat oven to 425°. Spray a 12-cup muffin pan with baking spray with flour.
  2. In a large bowl, whisk together flour, baking powder, salt, sugar, garlic powder, baking soda, and pepper. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cheese, bacon, and chives. Gradually add buttermilk, stirring just until dry ingredients are moistened.
  3. Divide mixture evenly among prepared muffin cups, pressing into an even layer.
  4. Bake until edges are golden brown and a wooden pick inserted in center comes out clean, about 10 minutes.
  5. Using a butter knife or a small offset spatula, loosen edges of muffins; immediately remove from pan. Let cool for 5 minutes before serving. Garnish with chives, if desired.