Ingredients (~15 biscuits)
- 3 3/4 cups all-purpose flour
- 1 1/2 Tbsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/2 tsp onion powder
- 12 Tbsp cold butter, cubed
- 2 1/4 cups shredded cheddar cheese
- 1 1/2 cups cold buttermilk, plus more for brushing tops
- 1 1/2 lbs bacon, cooked and crumbled
- 1/2 cup chopped fresh chives
Prepare Biscuit Dough Using Food Processor
First, heat the oven to 450°F and place the rack in the middle of the oven.
Then, line a baking sheet with parchment paper.
Next, using a food processor, mix the dry ingredients (flour, baking powder, baking soda, salt, and onion powder) for about 1 minute on pulse mode.
Now, add the butter to the dry ingredients and continue to mix until the mixture looks like small pea-sized crumbles.
Afterwards, sprinkle cheese over the mixture and repeat the pulsing for about 2-3 more pulses, just enough to incorporate it into the mixture.
Last, add the buttermilk to the dry ingredients and pulse until large clumps form.
Do not overmix!
The dough at this stage should look shaggy when you remove it from the food processor.
Knead the Bacon and Chives into the Biscuit Dough
Turn the dough onto a floured surface and with your hands, work the bacon and chives into the dough until it is completely incorporated.
As you work the bacon and chives into the dough, you will break the bacon up more.
Press the biscuit dough into a rectangle (about 1″ thick) and fold the biscuit dough into thirds (you will press the rectangle again to compress it down to 1″ thick).
This will give your biscuit more layers and create flakiness.
Using a 2-1/2″ biscuit cutter or sharp knife, cut out the biscuits.
Gather all the biscuit scrap dough pieces and press them together, but be gentle when pressing them together by not kneading the dough.
Just press the biscuit scrap pieces to 1″ thick again.
You should have about 15 total biscuits (14-16 biscuits total).
After cutting out the biscuits, arrange the biscuits in the prepared baking sheet with the sides barely touching each other.
Lightly brush the biscuit tops with buttermilk for an extra golden brown colour.
Bake for approximately 18-20 minutes or until the tops of the biscuits have become golden brown and fully cooked in the centre.
The tops of the biscuits should slightly spring back when gently pressed down on them and the bottoms of the biscuits should have a hollow sound when tapped on them.
Bacon Cheddar Biscuits
Ingredients
Ingredients (~15 biscuits)
- 3 3/4 cups all-purpose flour
- 1 1/2 Tbsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp sea salt
- 1 1/2 tsp onion powder
- 12 Tbsp cold butter cubed
- 2 1/4 cups shredded cheddar cheese
- 1 1/2 cups cold buttermilk plus more for brushing tops
- 1 1/2 lbs bacon cooked and crumbled
- 1/2 cup chopped fresh chives
Instructions
- Preheat oven to 450F and line sheet pan with parchment.
- Pulse flour, baking powder, baking soda, salt, and onion powder in food processor.
- Add butter and pulse until pea-sized crumbles form.
- Mix in cheese with 2-3 quick pulses.
- Add buttermilk and pulse until large clumps form.
- Turn dough onto floured surface and work in bacon and chives.
- Press dough into 1-inch thick rectangle, fold into thirds, press again.
- Cut biscuits using 2 1/2-inch cutter, reusing scraps.
- Arrange biscuits on pan with sides touching.
- Brush tops with buttermilk.
- Bake 18-20 minutes until golden brown and cooked through.
