If you love homemade biscuits, you will love these savory Bacon Cheddar Biscuits. They are light, fluffy, and simply irresistible!
I cooked a pound of bacon last night so we could have BLT grilled cheese sandwiches for dinner. We didn’t have as many as I expected to stay for dinner and I ended up with a good bit of leftover bacon and cheddar cheese. What is a lady to do?
In a large bowl, add the flours, salt, pepper, ranch dressing mix, and baking powder. Mix well so that everything is combined.
Add the grated butter. Using a pastry blender or fork, work the butter into the flour mixture until it is evenly distributed.
Add the bacon and cheese stirring well.
Pour in half the buttermilk and stir. Add the rest of the buttermilk and mix gently until it is just combined.
On a lightly floured surface, gently knead the dough 2-3 times just until it holds together. If it feels too sticky, dip your hands lightly in flour. Press the dough out until it is about one inch thick. Fold the dough in half and press out again. Repeat the last step twice.
Using a 3-inch cookie cutter, cut the biscuits and place on a baking sheet lined with parchment paper. This will prevent the cheese from causing the biscuits to stick to the pan. Take any leftover dough pieces and fold them together, press to one inch, and cut out any remaining biscuits.
Brush the tops of the biscuits with a beaten egg.
Bake in a preheated 375-degree oven for 30-35 minutes or until lightly browned.
BACON CHEDDAR BISCUITS
- 2 cups all purpose flour
- 2 cups self rising flour
- 2 teaspoons baking powder
- 2 tablespoons dry ranch dressing mix
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 sticks very cold butter grated
- 1 cup bacon cooked and diced
- 1 cup sharp cheddar cheese grated
- 2 1/4 cups buttermilk
- In a large mixing bowl, add the flours, baking powder, ranch dressing mix, salt, and pepper. Stir to combine.
- Using a pastry blender or fork, work the butter into the flour mixture until it is evenly distributed.
- Add the bacon and cheese. Stir.
- Pour in half of the buttermilk and stir. Add the remaining buttermilk and stir gently just until it is combined.
- On a lightly floured surface, knead the dough 2-3 times. Press out with your hands until it is about one inch thick. Fold the dough in half and press again. Repeat this step two more times.
- With a 3-inch cookie cutter, cut out the biscuits and place on a baking sheet lined with parchment paper.
- Brush the tops of the biscuits with a beaten egg.
- Bake in a preheated 375-degree oven for 30-35 minutes until lightly browned.
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