Bacon-Cheddar Biscuits

Name: Bacon-Cheddar Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 96 min
Yield: 18
Cuisine: Southern
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

Recipe GLPR7a83617145b24a

Southern

Bread

96 min

140 cal

Servings: 18

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are stocked at every Charlotte grocer, and the cost per biscuit runs under fifty cents—bacon and sharp cheddar are the only real expenses. The stated 96 minutes is deceptive; actual hands-on time is closer to 20 minutes once you account for 75 minutes of passive rise and bake, which is honest enough for a biscuit recipe. These reheat beautifully in a warm oven and freeze well, making them practical for a weeknight batch that feeds a family for days, though the recipe demands precision with lard ratios to avoid dense results.