Servings 10 biscuits
Ingredients
- 2 cups all-purpose unbleached flour, plus additional for rolling out dough
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1 1/2 teaspoons garlic powder
- 4 Tablespoons unsalted butter, cold and cubed
- 1 cup coarsely grated cheddar cheese
- 1/3 cup chopped scallion, green parts only
- 1/2 pound bacon, cooked, cooled and crumbled
- Reserved bacon drippings, cooled (at least 1/4 cup)
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 425ºF and line two sheet trays with Silpat or parchment paper.
- Whisk together 2 cups flour with the salt, baking powder, sugar and garlic powder.
- Add the cubed butter then use your fingers to work it into the flour mixture. Roll it between your fingers, keeping the butter coated in flour at all times (so it won't melt). The result should be a very crumbly flour texture with butter evenly distributed throughout.
- Mix in the cheese, scallions and crumbled bacon.
- Add ¾ cup heavy cream plus 2 tablespoons reserved bacon drippings then use your hands to work the dough together. Make sure to scrape the bottom of the bowl, and if the dough is not sticking together, add additional heavy cream or bacon fat until it is cohesive but still shaggy.
- Transfer the dough to a well-floured surface and form it into a disk shape.
- Use a rolling pin to roll out the dough to ¾" thickness.
- Use a round cookie cutter to cut out biscuits. Scraps can be re-rolled until all the dough has been used.
- Transfer the biscuits to the lined sheet trays and brush the tops with reserved bacon drippings or additional heavy cream.
- Bake the biscuits for 20 to 22 minutes, rotating half-way through, until golden brown and fully cooked.
- Transfer the biscuits to a cooling rack then enjoy them warm or at room temperature.
Notes
- Chill the cubed butter in the freezer for a few minutes before incorporating it into the flour mixture and keep the heavy cream in the fridge until you’re ready to use it.
- If you’ve just cooked the bacon, let it cool completely before you start making the dough. Warm bacon and drippings can cause the butter in the dough to soften or melt too quickly, resulting in less tall and flaky biscuits.
- If using a round cutter with the dough, press it straight down without twisting. This can seal the edges and hinder the rise. If you're using a sharp knife, avoid dragging or sawing it through the dough.
- Store: These will last in an airtight container at room temp for up to 2 days.
- Freeze: Allow the cheesy bacon biscuits to cool completely, then flash freeze them on a baking sheet before transferring to a freezer-safe bag or container. They’ll keep for up to 1 month in the freezer. Unbaked cut-out biscuits can also be frozen for up to 1 month. Freeze biscuits individually on a baking sheet and, when frozen, wrap them in aluminum foil and transfer to a resealable freezer bag. Bake frozen biscuits directly from the freezer without thawing, simply double the baking time.
- Reheat: Thaw them in the refrigerator overnight and reheat in a 350°F oven until warmed through, about 5 minutes.
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