Bacon Cheddar Biscuits
These fabulous biscuits are filled with bacon, cheddar cheese and chives. They are some of the best biscuits we've ever eaten! These are great for a weekend, company or holiday breakfast or dinner. Everyone always raves over these biscuits when we make them.
Equipment
- 1 large mixing bowl
- 1 pastry blender
- measuring cups
- measuring spoons
- 1 large skillet to fry bacon
- 1 Rolling Pin
- 1 biscuit cutter or glass
- 1 large cookie sheet pan or large glass baking dish
Ingredients
- 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 4 tbsp. granulated sugar
- 2 tbsp. baking powder
- 2 tsp. salt
- 2/3 cup coconut oil or substitute butter or shortening
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup green onions diced
- 9 slices Applewood-smoked bacon cooked
- 1 1/2 cups 2% milk (I use 2%)
- 4 tbsp. unsalted butter melted
Instructions
- Cook bacon in a large skillet over low to medium heat.
- Be careful not to cook on too high a heat so the bacon doesn't scorch.
- Transfer cooked bacon to a paper towel-lined plate to drain.
- When cook break the bacon up into small pieces; set aside.
- Mix flour, sugar, baking powder and salt in a large mixing bowl.
- Cut coconut oil (or butter) into mixture with a pastry blender until worked through the dough.
- Add cheese, onions and bacon pieces and stir to combine.
- Add milk and stir until mixture is wet.
- Sprinkle flour generously on countertop and add biscuit mixture.
- Sprinkle with more flour.
- Work flour into dough with your fingers, then knead a minute or two, adding additional flour, until mixture is no longer doughy.
- Roll or pat out into a circle about 1-2 inches deep.
- Don't flatten the dough too much.
- Cut with a biscuit cutter.
- Place biscuits on a cookie sheet that’s been sprayed with cooking spray.
- Melt butter.
- Brush butter on tops of biscuits.
- Bake at 450° for about 10-15 minutes or until golden brown.
- Brush biscuits with melted butter again when they come out of the oven.
Notes
NOTE: If you make your biscuits one to two inches thick, they need to cook a little longer than flatter biscuits so they are not doughy in the centers.
NOTE: Don't be heavy handed with the rolling pin. You don't want the biscuits to turn out tough like hocky pucks. Make sure the dough is between one and a half and two inches in depth before cutting biscuits with a biscuit cutter or glass.
Recipe adapted from Dessert Now, Dinner Later!
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 361kcalCarbohydrates: 32gProtein: 9gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 30mgSodium: 638mgPotassium: 114mgFiber: 1gSugar: 5gVitamin A: 275IUVitamin C: 1mgCalcium: 233mgIron: 2mg
Tried this recipe?Let us know how it was!