Want to put a smile on someone’s face? Make and share a batch of bacon and cheddar biscuits with a kiss of honey.
The recipe relies on what I consider fridge and panty staples: cured meat, semi-hard cheese, flour and butter, among other things. And the best part is that you can customize the add-ins to your liking. In fact, I’m already eager to try a version with guanciale and Gruyère.
More flavor combinations to consider:
- Pancetta and Pecorino Toscano
- Prosciutto and Provolone
- Salami and Swiss
The possibilities are endless! So, what are you waiting for? Roll up your sleeves and get baking!
Recipe adapted from Damn Delicious.
Bacon and Cheddar Biscuits
Makes 6 biscuits
Ingredients
- 3 strips thick-cut bacon, diced
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon freshly ground black pepper, plus more for finish
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup grated medium white cheddar cheese
- 6 tablespoons frozen unsalted butter, grated
- ¾ cup buttermilk, plus more for finish (see notes)
- 2 tablespoons honey
Instructions
- In a large fry pan, cook bacon on medium heat until fat renders and bacon crisps, 6-8 minutes. Remove bacon from pan and set aside on paper towels to drain.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, pepper, salt and baking soda. Add the prepared bacon, cheddar cheese and butter and stir to combine.
- In a separate bowl, combine the buttermilk and honey; mix well. Add the wet mixture to the dry mixture and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
- Cut out biscuits with a round cutter and transfer to the prepared baking sheet. Press together scraps and cut out one or two more biscuits. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with buttermilk. Sprinkle with pepper.
- Bake for 15-18 minutes until golden brown. Serve warm or at room temperature.
Notes
I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
