Scruffy Rosemary and Bacon Biscuits
Need some biscuits in a pinch? Let's make these easy Scruffy Bacon and Rosemary Biscuits. They're scruffy because they don't require a lot of fuss -- and come out huge and flavorful.
cold unsalted butter cut into small pieces
buttermilk plus a little more for coating before baking
fresh rosemary, chopped
cooked and cut into ¼" 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.
*Store biscuits tightly in plastic wrap in the refrigerator but best eaten at room temperature. Biscuits will stay fresh for 2-3 days.