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White Lily Cheddar Bacon Biscuits
White Lily Cheddar Bacon Biscuits
I got this recipe from White Lily’s instagram and have modified it a bit since I never keep self-rising flour on hand and am too lazy to re-roll dough.
Ingredients:
2.5 cups self-rising flour or
2.5 cups of flour
3.75ish teaspoons of baking powder
½ teaspoon salt
1 stick frozen butter
1 cup buttermilk
Can use milk with an acid as a replacement, such as a tablespoon of vinegar, a tablespoon of lemon juice or 5 grams of cream of tartar.
½ cup grated cheese
½ cup chopped bacon
Consider adding seasonings to the flour like garlic, paprika, or whatever you have that sounds tasty.
Directions:
- Preheat oven to 475, add all of your dry ingredients to a bowl if not using self-rising flour.
- Grate butter into flour and gently toss to coat the butter.
- Add bacon and cheese.
- Make a well and add buttermilk, stir just until dough comes together.
- Flour the surface and turn out dough, knead a couple times to form dough, coating the outside with a light layer of flour.
- Roll out into a long rectangle and envelope fold, turn and repeat 2-3 times to create layers.
- Roll dough into desired thickness and cut biscuits.
- If you cut into squares this prevents you from having to re-roll the dough.
- Bake for 15 minutes. Remove and brush tops with melted butter and enjoy.
Happy baking!
Becca Lahrman, PharmD, MS, BCACP
