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Bacon and Scallion Buttermilk Biscuits

These 30 minute biscuits are the epitome of delicious, fluffy, and fast. Who doesn't love a good Southern staple?
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: bread, Breakfast
Cuisine: American
Keyword: bacon and scallion biscuits, blueberry breakfast cake, buttermilk biscuits
Servings: 4 large servings
Calories: 376kcal
Author: Kathryn

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoon baking soda
  • ¾ tsp salt
  • ¼ cup cold, unsalted butter cut into small pieces
  • 1 cups buttermilk plus a little more for coating before baking
  • ⅓ cup scallions, sliced into small pieces
  • 1 teaspoon fresh thyme
  • 4 pieces thick-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.

Nutrition

Serving: 1biscuit | Calories: 376kcal | Carbohydrates: 52g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 38mg | Sodium: 1338mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 561IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 3mg