Easy Bacon and Scallion Buttermilk Biscuits

These easy bacon and scallion buttermilk biscuits are crunchy on the outside and pillowy soft on the inside. Eat them with breakfast, lunch or dinner because these buttermilk biscuits are a fun take on a Southern staple made in under 30 minutes.

Biscuits. Whoa. You just assume they’re too hard to make from scratch so you do one of two things: buy them out of the can (you know the one…the one that freaks you out as you wait for it to pop and scare you to death) or just never eat biscuits. I’m here to tell you that amazing biscuits don’t have to be so time-consuming or complicated. There’s no special skill involved, and you don’t need any special equipment either (other than a food processor…which, at this point, I hope everyone reading this blog has one because I use mine multiple times a week).

I guess it’s the Southerner in me, but I LOVE biscuits. Call me a connoisseur or a biscuit snob, but I like my biscuits a certain kind of way…exactly like the biscuits from Mama’s Boy back home in Athens, GA to be exact. Their biscuits are absolutely huge with a crunchy, buttery exterior and a soft, pillowy interior. They’re beautifully golden brown and you find yourself wanting to eat them for breakfast, lunch or dinner. Basically what I’m trying to say is Mama’s Boy’s biscuits are perfect.

These bacon and scallion buttermilk biscuits are not Mama’s Boy duplicates (because theirs are the classic buttermilk biscuit), but I’ve tried to recreate the same crunchy exterior with the fluffy interior while jazzing them up a bit with bacon and scallions. Bacon and scallions go together like peanut butter and jelly, right? I’ve also added a little thyme to add some more flavor.

What’re some tips for making amazing biscuits?

First, preheat your oven. You don’t want the dough to get too warm as you’re waiting for the oven to preheat, so when the biscuits are cut, they’re in the oven! (See tip #2 for why)

Second, you’ll want to make sure you start with cold, unsalted butter. Don’t use room temperature butter for these guys. Cutting in cold butter into the dough allows small pieces of butter to remain in the dough. The pea-sized pieces of butter will melt in the oven and create the fluffiness you know and love. If you use room temperature butter, the butter will melt evenly, and you’ll be stuck with really dense biscuits.

Third, don’t over-mix. You want to refrain from over-processing in the food processor. Stick with pulsing the ingredients together. When all of your ingredients have been combined in a food processor, there’s really no need to knead. Just fold the dough 2 or 3 times on top of itself to make sure you have a cohesive dough. Done. Over-mixing works the gluten and can lead to tough biscuits.

Finally, with about 2 Tablespoons of buttermilk, give the bacon and scallion buttermilk biscuits a good coating of buttermilk with a pastry brush. You don’t need a ton on there, but this’ll help give your biscuits that beautiful golden brown color you expect from your biscuit.

Don’t get too crazy on me now.

Biscuits are a Southern staple. They’re made very informally as a quick bread to eat for every meal — with bacon and eggs for breakfast, as bread for a ham sandwich for lunch, and with pork and gravy for dinner, for example. It’s really a very versatile bread. Don’t make it over complicated. (Think of it as the opposite of this cinnamon star bread I perfected over winter break) If you follow these tips (which are easy enough), you’ll have foolproof bacon and scallion buttermilk biscuits. No need to constrain yourself to eating these for breakfast. How amazing would these be with a beautiful thick-cut pork chop?

Enjoy! If you make these, drop a comment below or tag me on Insta @wornslapout

xoxo