Bacon, Cheese, and Chive Buttermilk Biscuits
Updated: Apr 27, 2019
These delicious little guys are amazing for breakfast, as the bread for an egg and avocado sandwich for lunch, or as a side for dinner. That lunch sandwich option also doubles as a breakfast and is my favourite way to eat these. So good!
I find I always have leftover buttermilk after buying some to use for a recipe. If you find yourself in this situation, get some freezer safe zip top bags and label them with a sharpie, then portion out 1/2 cup of buttermilk per bag and lay them flat in the freezer. You can stack up many bags by laying them flat, and they’ll keep in the freezer for a solid 6 months. Doing this means that all that extra buttermilk I have leftover doesn’t go to waste, and I don’t need to run out to the store if I need buttermilk for a recipe!
Makes 10-12 biscuits
7 bacon slices
Bacon grease from cooking bacon
2 tbsp cold butter
2 cups flour all purpose
1 tbsp baking powder
1 tsp salt
3/4 tsp garlic powder
1 cup shredded cheddar cheese (or whatever you have available)
1/3 cup snipped chives
1/3 cup milk
1/2 cup buttermilk
Preheat oven to 400°F and line a baking sheet with parchment paper.
Cook bacon until crispy then transfer to a paper towel lined plate using tongs. Pour grease into a freezer-safe bowl and place in the freezer to chill.
Cut your butter into small pieces and place in the freezer as well.
Crumble bacon into little pieces and set aside.
Add flour, baking powder, garlic powder, and salt to food processor and pulse to combine. Add chilled butter and solidified bacon grease to food processor, and pulse until it resembles wet fluffy sand with little lumps.
Add in the shredded cheese, bacon pieces, and chives then pulse a few more times to combine.
Transfer mixture to a large bowl and make a well in the centre. Add in buttermilk and milk. Using a spatula, mix until just combined. If there is still flour hanging around the bottom that isn't coming together with the dough, add a splash more milk.
Scoop out about 1/4 cup of dough and roughly shape into thick patties (think a thick burger patty) then place onto the parchment lined baking sheet - try to touch the dough as little as possible. Leave a few inches between each biscuit.*
Bake for 15-17 minutes until golden brown. Rotate the baking sheet once halfway through baking.
Cool biscuits on a wire rack.
* If you want to freeze some of these, transfer biscuits to a separate parchment lined baking sheet prior to baking, cover loosely with cling wrap, and then put them into the freezer. Once they're fully frozen, transfer to a freezer-safe zip top bag. These store well for up to 3 months in the freezer. To bake from frozen, follow the same baking directions and just add 2-3 extra minutes to baking time.