I have become a big fan of making savory breads for dinner. It all started back at Thanksgiving when I made the sweet potato honey rolls. Since then I’ve been trying different kinds of biscuits and have made my jalapeño cornbread several times. There’s something so comforting about freshly made bread right out of your oven…mmmm, it makes me feel warm and fuzzy just thinking about it!
This might be my favorite homemade bread to come out of my kitchen. The crunch of the bacon and the cheesiness of the cheddar go so nicely with the buttermilk biscuit texture. I have a feeling I am going to be looking for excuses to make these again very soon. They go fabulously with baked potato soup…dinner match made in heaven. You need to make it happen, STAT!
You will need:
2 1/4 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons unsalted butter, cold & cut into cubes
1 1/2 cups cheddar cheese, shredded
2 green onions, finely chopped
3 strips bacon, cooked and chopped
1 cup buttermilk
Preheat oven to 425° and spray a large cookie sheet (or 2) with nonstick spray.
In a large bowl combine flour, baking powder, baking soda, sugar and salt. Mix in the butter with your fingers until mixture is crumbly and there are no chunks of butter left. You may want to use a fork to help during this step.
Stir in cheese, green onions and bacon. Add the buttermilk and mix until just combined. You might need a tad more milk, I did.
Drop large spoonfuls, about 3 tablespoons each, onto baking sheet, making sure to leave space between each biscuit. Bake for about 15 minutes, or until biscuits are golden brown. Serve immediately.
makes: 12 biscuits
time: 15 minutes prep + 15 minutes baking time
from: Two Peas & Their Pod