| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 18 biscuits |
Ingredients
- 4 slices thick-cut bacon
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh chives
- 6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
- 1 cup grated Colby or cheddar cheese
- 1 cup buttermilk
Instructions
- Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
- Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
- Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don’t overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 151 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 24 mg |
| Sodium | 174 mg |
Reviews
Oh baby! These are such a delicious cheesy and buttery biscuit. So easy to make and easy ingredients that I always have on hand.
Tip: freeze leftover buttermilk in 1 cup containers…you know, the quart you bought for a recipe that only required a 1/2 cup? You will always have it on hand! Try them, you will not be disappointed.
Tip: freeze leftover buttermilk in 1 cup containers…you know, the quart you bought for a recipe that only required a 1/2 cup? You will always have it on hand! Try them, you will not be disappointed.
These biscuits are awesome!! All the ingredients are perfect as is!! I served them with butter and homemade plum jelly. Rolling the dough at 1/2 inch made way more than the 18 biscuits. Next time I’ll try closer to 3/4 inch. There will be many next times! This is a 6 star.
Love the bacon in these. I used about 1 cup Costco “fresh” bacon bits that I crisped up in frying pan. It didn’t generate enough bacon grease so I fried two slices of bacon. I used sharp cheddar cheese which I found to be too pungent. The dough is a bit loose & wet so kneading in a bit more flour was a must. I omitted chives. Moist biscuit with good flavor. Ate it with black bean soup. Probably good with tomato bisque or jalapeno artichoke cream soup.
My husband made these for me this morning and what a great surprise. They were tasty and full of bacon and chives. Great recipe! Looking forward to more.
I am horrible at making biscuits. However, even I didn’t mess these up. Great flavor. Instead of rolling them out, I patted them into a square and used a pizza cutter and cut them into squares. No left over dough. :
As far as the biscuits rising, I tested each time before baking and finally I realized you “don’t” roll the contents to thin. The thicker the higher.
This biscuit does not rise very high…………which is o.k. to me….the taste is lacking the cheese flavor? I’ve tried this recipe twice – and have put almost 5 cups of cheese in it……………still cannot taste the cheese?? I wonder if it’s because I use a mild cheddar, already shredded? Both times I eliminated the bacon………could that make a difference? The biscuits themselves are extremely “tender” and cake-like — but no cheese flavor?
Great flavor, but my biscuits didn’t rise much at all. Mostly likely old baking soda/powder and/or I rolled them a bit too thin. Definitely a notch up on your regular, plain biscuits though!
Great biscuits, I’ve made them 2 times already. I omitted the chives not a huge fan of them. I don’t have a 2-inch-round cutter, so I used a small juice glass to cut the biscuits. Just make sure if you use a glass. You flour the edge of the glass or the biscuit will stick. They are best right out of the oven. While the cheese is still melted. Will for sure make again.