These 30 minute biscuits are the epitome of delicious, fluffy, and fast. Who doesn't love a good Southern staple?
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: bread, Breakfast
Cuisine: American
Keyword: bacon and scallion biscuits, blueberry breakfast cake, buttermilk biscuits
Servings: 4large servings
Calories: 376kcal
Author: Kathryn
Ingredients
2cupsflour
1tablespoonbaking powder
1 ½teaspoonbaking soda
¾tsp salt
¼cupcold, unsalted buttercut into small pieces
1cupsbuttermilkplus a little more for coating before baking
⅓cupscallions, sliced into small pieces
1teaspoonfresh thyme
4piecesthick-cut bacon, cooked and cut into ¼" pieces
Instructions
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 scallions, bacon, thyme and buttermilk and pulse just until combined. Don't over-process.
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 that's about 1" thick. Cut 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.
Notes
*Store biscuits tightly in plastic wrap in the refrigerator but best eaten at room temperature. Biscuits will stay fresh for 2-3 days.