The buttermilk biscuits are soft, tall, flaky, and buttery. They are filled with cheddar cheese and bacon. You can eat these Bacon Cheddar Biscuits for breakfast or dinner.
Preheat oven to 450°F (230°C). Put parchment or silicone baking mat on a large baking sheet. Mix flour, baking powder, soda, sugar, and salt in a large bowl.
1
Cut the cubed cold butter into the dry ingredients with a pastry cutter or food processor until pea-sized pieces. Mix in shredded cheese and bacon.
2
Form dough by gently mixing cold buttermilk in. Hand-work the dough on a lightly floured surface. Make a rectangle and third-fold dough. Flatten dough into a rectangle after turning and gathering crumbs. Do it twice more.
3
Shape dough into 1/2-inch rectangle. Cut biscuits with a floured 2.5-inch cutter. Keep patting scrap dough to 1/2-inch thickness and cutting 9–10 biscuits. Get as many as possible the first time—working the dough will ruin them.
4
Place the cookies so that they touch each other on the baking sheet. Add a little buttermilk to the top of each biscuit.
5
Bake 16–20 minutes at 450°F until lightly golden brown. If biscuits brown too much before baking, foil them loosely. If desired, brush melted butter after baking. Let cool for a few minutes before serving.