Need warm, flavorful biscuits in a pinch? Let’s make these rosemary and bacon biscuits that are low on effort and huge on flavor.
The thought of making biscuits doesn’t have to be daunting. I call these Rosemary and Bacon Biscuits “scruffy” because they have jagged edges like biscuits are supposed to have, not perfectly straight, smooth sides. There’s also no labor-intensive kneading. Just give it a couple of kneads to make sure the flour is combined and you’re good to go.
These are the sister biscuits to my Bacon and Scallion Buttermilk biscuits, which are also incredibly delicious. It’s just that I have an abundance of rosemary since that’s one of the herbs I can keep alive in our back yard.
These are truly the biscuits I make in the mornings when the biscuit craving hits me, and I don’t spend no more than 10 minutes of hands-on time. You can also easily adapt this recipe to use what you have available to you. Leftover bacon is my preferred choice, but you could also make these with cheddar and chives or garlic and thyme just as easily.
Ingredients to Make These Biscuits
Here’s what you’ll need to make the easiest, most flavorful biscuits around:
- baking powder
- baking soda
- unsalted butter
- fresh rosemary
- bacon strips (cooked)
How to make Rosemary and Bacon Biscuits
Easy peasy lemon squeezy as my kids would say.
First, place all of the ingredients into a food processor.
Note on this: If you want whole pieces of bacon in your biscuits, then hold off on adding the bacon until after you’ve pulsed everything else together. If you pulse everything together (which I’ve done here), the ingredients will all mix together, making this flavorful combination of rosemary and bacon that infiltrates the entire biscuit. You can’t go wrong because both ways are delicious.
Second, take the dough out of the food processor and place on a lightly floured surface (I get lazy and sometimes just dust some plastic wrap with flour and work with my dough there instead of cleaning my countertops). Knead the dough just a couple of times until all of the ingredients are well incorporated.
Form the dough into a square or circle that’s about 1″ thick. (See what I mean about the plastic wrap? It’s great.)
Next, use a sharp knife or pastry cutter to cut the dough into 4 equal parts (or 6 if you want smaller biscuits that aren’t the size of your face). Lay these individual pieces on a parchment-lined baking sheet and brush with buttermilk using a pastry brush or your hands.
Finally, stick the biscuits in the oven at 425˚ F for 15 minutes or until golden brown. And oh, boy! You have some warm, flavorful biscuits ready to be devoured.
Other Breakfast Ideas
- These Chocolate Cake Donuts will blow your mind — and they’re gluten free!
- Try an Egg and Vegetable Crescent Ring that uses crescent roll dough.
- Have bread and eggs? Can’t get much simpler than this Egg-in-a-Hole Toast. You can get creative with your shapes, too.
- This Blueberry Maple Compote is great with any breakfast item — on toast, it’d be amazing on these biscuits, on wafflers, pancakes, you name it.
- I love these Granola Cups with Yogurt and Berries. They’re so adorably and healthy!
Let’s start the day being thankful…and take the opportunity to eat something delicious first thing in the morning.
Scruffy Rosemary and Bacon Biscuits
- 2 cups flour
- 1 Tbsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/4 cup cold unsalted butter cut into small pieces
- 1 cup buttermilk plus a little more for coating before baking
- 2 tsps fresh rosemary, chopped
- 4 pieces thick-cut bacon cooked and cut into 1/4″ pieces
- Preheat oven to 425 degrees F.
- In a food processor, pulse flour, salt, baking powder, and baking soda together. Add the butter and pulse until everything is just combined.
- Add rosemary, bacon, and buttermilk and pulse a couple more times until combined.
- Turn dough out onto floured surface. Fold dough 2-3 times until fully incorporated. Add a bit more flour if dough is too sticky.
- Form dough into a square or circle that's about 1" thick. Cut dough into 4 squares with sharp knife or pastry cutter. Place 2" apart on a parchment-lined baking sheet. Brush biscuits with buttermilk.
- Bake for 15 minutes or until golden brown.