Tasty and Simple Cheddar Bacon Drop Biscuits

This recipe is adapted from Foster’s Market Herb Biscuit recipe.  It is delicious and you really should try it. They have a great cookbook.

EQUIPMENT

Grater

Parchment paper or baking mats

INGREDIENTS

1 lb bacon

3 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/2 lb or 2 sticks unsalted butter, very cold

2 cups grated cheddar

1 1/4 to 1 1/2 cup buttermilk

EQUIPMENT

Grater

Parchment paper or baking mats

DIRECTIONS

Preheat the oven to 425 degrees.

Line a baking sheet with parchment and set aside.

Cook bacon; once cooled, chop coarsely.

Sift together flour, baking powder, baking soda and salt in a large bowl.

Cut butter into small cubes or grate and return to refrigerator until ready to incorporate.

Cut the butter into the flour mixture with a pastry blender or two knives until the texture is course and crumbly.

Stir in the cheese and bacon. 

Add the buttermilk and stir with a fork until the dough comes together. Do not overmix! Using a large spoon, add heaping tablespoons of dough to the baking sheet. I try to make them roughly a ball and of equal size. 

Bake for 8-12 minutes.

They are best served warm but will be tasty even at room temperature.

These freeze and reheat well and can be made well in advance.

NOTES

I typically use King Arthur but my grandmother used nothing but White Lily flour. She was an excellent baker, as is my mother, and always felt it made everything lighter. Wonder if she knew that it was because of the lower protein content?

Red Diamond Kosher salt was used for this recipe, if you use Morton’s, which is far more salty, consider reducing to a half tsp as the bacon and cheese are also salty

Sargento 4-state cheddar makes a quick replacement for the grated cheddar

You can substitute mild breakfast sausage, I usually use Jimmy Dean's

Whole milk cultured buttermilk provides the best flavor