Then, pat it down again and repeat the process two more times. Then, flatten the dough into a large rectangle (I promise it’s not as flat as it looks, it’s about 1/2-inch thick) and fold it into thirds, similar to how you would fold a letter for an envelope. ![]() Remember the colder your butter, the better! Once the cheese and bacon are mixed in, gently stir in some cold buttermilk. ![]() Once you’ve cut in the butter, mix in the shredded cheddar cheese and crumbled bacon. Here’s a pastry cutter that’s similar to the one that I use. If you don’t have a pastry cutter then a fork will work, but I love mine and use it all the time and it’s definitely easier than using a fork. Why cold butter? The cold pieces of butter will melt in the oven and create little steam pockets, which means a taller and flakier biscuit. Once the dry ingredients are well combined, you’ll cut in some cold cubed butter with a pastry cutter. To make these cheddar cheese biscuits, you’ll start by whisking together the all-purpose flour, baking powder, baking soda, and salt. Buttermilk: Needs to be fridge cold when it gets incorporated into the dough.Bacon: To make this recipe a bit easier, I buy the pre-cooked bacon and just heat it in the microwave and let it cool completely before using it.The pre-packaged shredded cheese has a coating on it that keeps the cheese from sticking together but it also doesn’t allow the cheese to melt as well. Cheddar cheese: I like to buy the blocks of cheddar cheese and shred it for these biscuits.Butter: Since there’s a good amount of salt in this dough, I recommend using unsalted butter.Granulated sugar: Just 2 teaspoons helps balance out the salty cheese and bacon.Baking powder & baking soda: You may notice that there’s a tablespoon of baking powder in this recipe and I promise it’s not an error! In order to get a good rise in your biscuits, you need a hefty dose of baking powder and baking soda.All-purpose flour: Be sure to spoon and level the flour when measuring it so you don’t wind up with dense biscuits.Here’s everything you’ll need to make this recipe: This cheesy biscuit recipe comes together with minimal ingredients. I’ve broken everything down that you need to know along with step-by-step pictures so you can create super tall, flaky, buttery homemade biscuits! If you’ve ever felt intimidated when it comes to making homemade biscuits, I promise they’re not too difficult. Because what’s not to love about anything with bacon and cheddar? I’ve had the idea for these bacon cheddar biscuits ever since I shared my homemade buttermilk biscuits recipe. ![]() ![]() I promise you’re not seeing things! I’ve had a few requests for some savory recipes on the blog, so today we’re going a little savory with these homemade bacon cheddar biscuits. These Bacon Cheddar Biscuits are perfect for breakfast or even dinner! Serve immediately.Soft, tall, buttery, and flaky buttermilk biscuits filled with cheddar cheese and bacon. Add garlic herb blend to butter and stir until well blended. Brush 1 teaspoon herb butter sauce onto each hot biscuit. Place 2 inches apart onto a greased baking sheet.īake in a preheated 425-degree F oven for 14 to 16 minutes or until biscuits are golden brown on top. Be careful not to overmix. Immediately scoop dough into 8 to 10 portions (approximately 1/4 cup each).
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