Homemade biscuits get even better with bacon and cheddar cheese added. These light and tender biscuits are the perfect match for any southern meal.
Course Bread, Breakfast
Cuisine Southern
Keyword bacon, biscuits
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Servings 12biscuits
Author Christin Mahrlig
Ingredients
6slicesbacon
2 1/4cupsself-rising White Lily flour
8tablespoonsvery cold butter cut into cubes
3/4cupbuttermilk
3/4cupshredded cheddar cheese
2tablespoonsmelted butter.
Instructions
Cook bacon until crisp. Let cool and then crumble. Reserve bacon fat.
Preheat oven to 425 degrees. Add 1 tablespoon bacon fat to a 9-inch cast iron skillet and swirl to coat the bottom.
Place flour in a medium bowl. Add butter and use your fingers or a pastry cutter to cut it into the flour until it resembles coarse meal.
Stir in buttermilk just until a dough starts to form. Stir in cheese and crumbled bacon.
Turn dough out onto a floured surface. Roll dough into a rectangle, fold in thirds and rotate 90 degrees. Roll into a rectangle again, fold into thirds and roll out to 3/4-inch thickness.
Use a floured 2 1/2-inch biscuit cutter to cut biscuits. Place in prepared pan. Roll dough scraps out to cut more biscuits.