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?
bacon and scallion biscuits, blueberry breakfast cake, buttermilk biscuits
cold, unsalted butter
cut into small pieces
plus a little more for coating before baking
sliced into small 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 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.
*Store biscuits tightly in plastic wrap in the refrigerator but best eaten at room temperature. Biscuits will stay fresh for 2-3 days.