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Cheddar & Bacon Buttermilk Biscuits

We belong to a dinner club. It’s not your usual dinner club – although we do rotate houses and whomever is hosting gets to choose the theme, there’s an unspoken (sometimes) competition to come up with ultra-creative ones – the eighties, vintage Kraft (complete with tablecloth fashioned out of cheese slices), el Mariachi and the Seven Deadly Sins have been themes in the past, as was a recreation of all our wedding dinners. But last summer our neighbor, also a chef, got to choose, and so he called it Deliverance and roasted a pig in the back yard.

Other friends brought these cheddar and bacon biscuits in keeping with the southern barbecue theme. They were fantastic.

Cheddar & Bacon Buttermilk Biscuits

Adapted from Bon Appétit

3 3/4 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, chilled and cut into bits
6 slices bacon, cooked until crisp and crumbled
2 1/2 cups (packed) coarsely grated sharp cheddar cheese
1/4 cup chopped fresh chives
1 3/4 cups chilled buttermilk

Preheat oven to 425°F.

Combine flour, baking powder, baking soda, and salt in the bowl of a food processor; blend 5 seconds. Add butter and pulse until a coarse meal forms. Transfer flour mixture to large bowl. Add bacon, cheddar cheese, chives; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake until golden, 18 to 20 minutes. Serve warm. Makes 1 dozen biscuits.

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