| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 18 biscuits |
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 18 biscuits |
Ingredients
- 7 slices bacon
- 3 cups flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
- 1 1/2 cups shredded Cheddar cheese
- 1/4 cup chopped fresh chives
- 1 cup buttermilk
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
- Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly.
- Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
- Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 243 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 38 mg |
| Sodium | 313 mg |
| Serving Size | 1 of 18 servings |
| Calories | 243 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 6 g |
| Cholesterol | 38 mg |
| Sodium | 313 mg |
Reviews
Delicious and light! I only used 1 stick of butter and it still tastes great!
These must be the best drop biscuits I’ve ever had, surely they’re best I’ve made! I followed the recipe as closely as possible, with the exception that I used some tiny scallions I had on hand rather than chives. Beautiful crust, excellent crumb, delicious savory flavor and aroma with just that hint of sugar that’s so typical of Southern food.
The only quibble: the recipe says to use a half cup of batter for each biscuit, and it says you’ll get 18. I used more like a third of a cup, and got 14. And they were pretty big! I’ll make these again for sure, but maybe make them with more like a quarter cup of batter. They rise, and spread, and get nice and fluffy. So do make sure they’re spread out a bit on the parchment.
I got the specified amount of grated cheese from one 6 oz block. I used a good, strong tasting one — I’ve found that anything less can’t be tasted in recipes like this.
These biscuits are great! My husband and I loved them and agree they are the best biscuits I’ve made to date. I did add two tablespoons extra of buttermilk and enjoyed one with some honey on top. Yum!!
OMGosh! Delicious biscuits! Tasty, flaky and great flavor. Family loved them!! Will make them again…and again… and again. Thanks, Kelsey!
Great biscuits. I did end up having to add a little more buttermilk and 425 seemed rather high so I baked mine at 375. They baked in 20 minutes. It made 12 rather large biscuits. My son ate 4 of them before the second batch was out of the oven so they were a big hit,
These look great, thanks for the rapid recipes! I’ll be back once I’ve made either of these. Again thanks