Bacon and Cheddar Biscuits
Servings 9 biscuits
Calories 354kcal
Ingredients
- 2 cups all purpose flour spooned in measuring cup and leveled
- 3 Tbsp corn starch
- 1/2 tsp baking soda
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1 tsp salt
- 1/2 tsp garlic powder
- 2 tsp oregano
- 10 Tbsp salted butter cut into 1/2 inch chunks and frozen
- 3/4 cup buttermilk see notes
- 1 cup shredded cheddar sharp or medium depending on preference
- 1/2 lb bacon cut into bits
Instructions
- Heat oven to 425 °F convection bake and position rack to the middle position.
- Take 1/2 lb bacon and cut it into 1/2 inch chunks. Cook on the stovetop until done. Drain on paper towel and allow to cool.
- If making your own buttermilk, do that now. See notes.
- In food processor fitted with the blade attachment, combine 2 cups of flour, 3 Tbsp cornstarch, 1/2 tsp baking soda, 1 Tbsp baking powder, 1 Tbsp sugar, 1 tsp salt, 1/2 tsp garlic powder, and 2 tsp oregano. Pulse a few times to mix completely.
- Add the 10 Tbsp frozen butter and pulse until coarse. The mixture should look like coarse crumbs. Don't overmix. If mixing in a bowl rather than a food processor, grate frozen butter into the flour mixture and stir to combine.
- Transfer the mixture to a mixing bowl and stir in 1 cup shredded cheddar cheese, and 1/2 lb cooked and crumbled bacon. Add buttermilk and stir just until the dough comes together. It should look like a shaggy ball. Again, don't overmix. If it looks too dry, you can add a bit more buttermilk, milk, or heavy cream.
- Lightly flour a surface, and turn the dough onto the counter. Pat the dough together into a ball and then shape it into a rectangle about 1 inch thick.
- Using a sharp knife or pastry cutter, cut the rectangle into thirds. Stack the dough rectangles one on top of the other and then press them into a 1" thick rectangle (see video tutorial for help).
- Lightly flour the surface again. Repeat the process above, cutting it into thirds, stacking, and then pressing. This time, press it into a square about 3/4" thick. I square off my edges using a pastry cutter.
- Using a sharp knife or pastry cutter, cut the square into 9 each parts, 3x3.
- Transfer each biscuit to a baking sheet prepared with parchment paper or a silicone baking mat, and bake for 12-14 minutes. Biscuits will be golden brown on the top.
- These biscuits are best enjoyed immediately, but I reheat mine by tearing them in half and heating them at 360°F in the air fryer for a few minutes.
Notes
Note: Make your own buttermilk by adding 3/4 Tbsp vinegar to a measuring cup and then adding milk until it reaches 3/4 cup. Allow to sit for five minutes.
Note: This dough can be made ahead of time and frozen, unbaked, for up to 3 months. They can be baked straight from the freezer, but they will need a few extra minutes in the oven. Since these are best enjoyed after cooling slightly from the oven, freezing the dough is the best way to make these biscuits ahead.