Is there anything better than a bacon, egg and cheese sandwich for breakfast? What if we just cut to the chase and put our cheese and our bacon INSIDE our easy, homemade bacon cheddar biscuits? Mmmkay?
¼cupunsalted butter, cold and cut into small pieces
1cupbuttermilk plus a little more for coating before baking
4piecesthick-cut bacon, cooked and cut into ¼″ pieces
Preheat oven to 425 degrees F.
In a food processor, pulse flour, salt, baking powder, baking soda, and butter together. Add buttermilk and pulse again. Then add bacon and cheddar and either pulse one more time or combine with your hands (do it by hand if you want bacon and cheese chunks in your biscuits).
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 rectangle that's about 1" thick. Cut dough into 6-8 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.
Homemade buttermilk: To make your own, place 1 Tablespoon of either lemon juice or white vinegar in a measuring cup and then pour enough milk in the measuring cup until you hit exactly 1 cup. Give it a gentle stir and then let it sit for about 5 minutes until the milk curdles.Storage: These biscuits are best eaten on the same day you bake them. If you do have leftovers, store in airtight container in the refrigerator. Biscuits will stay fresh for about a day. You can always toast them with some butter if they get a little dry.