Serves 18
96 min
Bacon-Cheddar Biscuits
Recipe GLPR7a83617145b24a
Buttery, flaky biscuits loaded with crispy applewood-smoked bacon and sharp cheddar cheese. A savory Southern favorite with a hint of cayenne for warmth. Perfect for breakfast or alongside your favorite meal.
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Ingredients
2 cups all-purpose flour
2 tablespoons baking powder
½ teaspoon salt
⅛ teaspoon cayenne pepper
⅓ cup chilled lard, cut into small cubes
½ pound applewood-smoked bacon, cooked until crisp and crumbled
½ pound extra-sharp cheddar cheese, grated
1 cup milk
lard for greasing baking sheet
Directions
Preheat your oven to 400°F. Grease a baking sheet lightly with lard and set aside.
Cook the bacon in a skillet over medium heat until it is completely crisp, about 8–10 minutes. Transfer to a paper towel-lined plate and crumble once cooled.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cayenne pepper until evenly combined.
Add the chilled cubed lard to the flour mixture. Using your fingertips or a pastry cutter, work the lard into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Fold in the crumbled bacon and grated cheddar cheese until evenly distributed throughout the dough.
Make a well in the center of the mixture and pour in the milk. Using a fork, gently stir and fold the mixture until a shaggy dough just comes together. Do not overmix.
Turn the dough onto a lightly floured surface and gently pat it into a disk about ½ inch thick. Using a 2-inch biscuit cutter or the rim of a drinking glass, cut out biscuits and place them on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12–15 minutes, until the tops are lightly golden brown.
Remove from the oven and serve warm. Store any leftovers in an airtight container at room temperature for up to 2 days.
