OH hi friends! It’s been over a year since I’ve shared a biscuit recipe. A year! Can you believe? Considering how often I eat them, I literally don’t understand how that happened. Those Blue Cheese Chive Biscuits were the first and last one on this blog to date and, quite frankly, I just can’t have that. Immediate remedy necessary.
But to be honest, I wasn’t sure what kind of biscuit…My friend Hannah briefly mentioned that she’d had some bacon and cheese scones at a brunch recently and ever since I couldn’t get that thought out of my head. I don’t actually eat scones that often but biscuits on the other hand…add a little buttermilk, some chives, and we’re in business! Ergo, Flaky Bacon Cheddar Buttermilk Biscuits!
You guys are going to be so proud of me. I actually layered AND rolled these puppies out 💅🏻.
Yup! Me! Miss no baker over here (I seem to be doing a lot more baking for not being a baker ….who knew??). Anyway, As tasty as the Blue Cheese Chive Biscuits are, they’re drop biscuits. Let me just say, there isn’t one thing wrong with drop biscuits, they are just as delicious and buttery as your traditional layered biscuit. However, if you want those super awesome flaky layers that melt-in-your-mouth, it’s rolling pin time! And it’s way easier than I thought. Roll out your dough gently into a rectangle about 1/2 inch thick, fold it into thirds, and repeat 3-4 times. Cut out your biscuits, bake, and BOOM! Flaky Bacon Cheese Buttermilk Biscuits with perfectly buttery layers.
Can you say brunch?? Serve these fresh out of the oven, still steaming with opened with a slab of butter….😍. A great accompaniment to any breakfast, you could even try these smothered in your favorite gravy!
Also, if you’re only serving 2 or 4 peeps these biscuits, a great thing about the dough is that it freezes wonderfully! Follow the recipe all the way up to just before baking. Place the biscuits you’re not going to eat on a piece of parchment paper on a flat surface (another pan or a plate), and throw them in the freezer. Once completely frozen, you can put them in a ziploc bag and freeze until ready to bake! (I’ve kept them in the freezer up to a month and they still turn out perfectly layered and delicious).
PS. In reference to my drop biscuit vs. layered biscuit a little earlier, you can totally change my biscuit recipes around to whichever one you want. Not in the mood for this bacon filled recipe but you could seriously go for some Blue Cheese Chive Biscuits? Yet you really want those flaky, butter layers… not a problem! Go ahead and layer/roll those out just like this recipe describes and bake away! And vice versa. Not enough time and energy to roll out these Flaky Bacon Cheddar Buttermilk Biscuits? Form two tablespoons worth of dough into a ball straight out of the bowl and “drop” it onto your prepared pan. Done!
SO either way, it’s a win win!
- 2 1/4 cups unbleached, all purpose flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sea salt
- 8 tablespoons unsalted butter, cubed and chilled
- 2 tablespoons chives, thinly sliced
- 1 cup medium cheddar cheese, grated
- 1 cup cooked bacon, roughly chopped
- 1 cup buttermilk, well-shaken
- Preheat oven to 450˚F. Prepare a baking sheet with parchment paper or a silpat.
- In a large mixing bowl, combine flour, baking powder, baking soda, and sea salt.
- Add the cubed butter, and using either a pastry blender, two forks or a food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Add the bacon, cheddar cheese, and chives. Stir until just combined.
- Pour in the buttermilk and stir until just combined.
- Turn dough out onto a lightly floured surface. Gently roll out dough into a rectangular shape about 1/2 inch thick, being careful not to roll the edges too thin.
- Fold the dough crosswise into thirds (similar to folding a letter to fit in an envelope or a three page brochure), and gently roll out dough into the same rectangular 1/2 inch thick shape. Repeat this process 2 more times, again being careful not to roll the edges too much or the layers will seal.
- Cut dough into rounds as close as possible with a 2-inch biscuit cutter. Place rounds on prepared baking sheet.*
- Bake for 15 minutes, until golden.
- Cool on a wire rack for 5 minutes. Brush with butter and serve warm for best taste!
*To maximize dough, you can roll out the scraps to cut more biscuits but only roll them out once! The more the dough is worked tougher it will be.