We topped these tender biscuits with bacon drippings and brown sugar, for good measure.
Brown Sugar Bacon Biscuits
Makes about 10
- 4 slices bacon, cooked and crumbled
- 2 cups all-purpose flour
- ¼ cup plus 2 tablespoons firmly packed light brown sugar, divided
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 7 tablespoons cold unsalted butter, cubed
- ¾ cup whole buttermilk
- 2 tablespoons melted bacon drippings
- Garnish: crumbled cooked bacon, cane syrup
- Preheat oven to 450°.
- In a large bowl, stir together bacon, flour, ¼ cup brown sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk just until combined.
- On a lightly floured surface, pat dough to ¾-inch thickness. Cut dough into four quarters; stack one on top of another, and pat dough to ¾-inch thickness. Repeat procedure 3 times. Using a 2½-inch round cutter, cut dough straight down, without twisting cutter, and place in a 12-inch cast-iron skillet.
- In a small bowl, stir together melted bacon drippings and remaining 2 tablespoons brown sugar. Spoon over biscuits.
- Bake until golden brown, about 18 minutes. Garnish with bacon and cane syrup, if desired.