Buttermilk biscuits ooooooh how I love thee…. I’m from the south and in the south we LOVE our buttermilk biscuits. Soft, fluffy,flaky, tart from the buttermilk, warm with butter melted over top oh gosh I could go on for days (but I won’t). I TRY not to make these very often because when I do I eat them….many of them….in one sitting…..So…… Here is the recipe I have used forever. This time instead of just the plain biscuit, I added some bacon and cheddar in there. I also turned them into drop biscuits instead of cutting them out OH MY- these should have a warning label attached!
Bacon Cheddar Buttermilk Drop Biscuits:
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter,chilled
- 1 tablespoon of butter that is melted (set this aside)
- 2 tablespoons shortening
- 1 cup buttermilk, icy cold
- 4-5 strips of cooked bacon, chopped roughly’
- 1/2 of sharp cheddar, grated
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, mix the chilled butter and shortening into dry ingredients until mixture looks like crumbs. Once mixed add in the bacon and cheese making sure to incorporate everything. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
In an oven safe pan ( I used cast iron) lightly grease the pan with either cooking spray or butter. Drop heaping tablespoons of the biscuit mixture into the pan creating drop biscuits. It’s perfectly fine if they are touching (as they cook they are going to rise and get fluffy.)
Bake until biscuits have risen and are golden brown on top (don’t over cook!) aprox 15 mins should do it maybe a little longer depending on your oven. Remove the pan from the heat and brush the tops with melted butter.
Eat.Enjoy. Don’t hate me after you have devoured the entire plate.