*which shall not be named*
You know those delicious cheddar biscuits from that seafood chain restaurant that you don’t admit going to? That place where you go to devour massive amounts of mediocre seafood, but in truth really get most excited about the prospect of devouring several of those cheddar biscuits?
Yeah, I don’t know anything about that, because I obviously don’t go there. EVER. But I’ve heard *cough*cough* that these cheddar biscuits are an experience onto themselves. Warm, cheesy, bacony- delicious! ENDLESS. Oh wait, I think endless bread happens at another chain restaurant. But you wish you had an endless supply of those biscuits right? Well, now you can! I’ve discovered a recipe that pretty much mimics that biscuit experience to a T.
If you are like me, us Northerner folk have been at a disadvantage when it comes to biscuits. I’ll be honest, growing up the only biscuit I’ve ever experienced came from a can and while I always enjoyed the novelty of peeling the paper off the can and it popping open, the biscuit itself kind of fell flat. I didn’t experience an excellent fresh from scratch buttermilk biscuit until I had made a few visits to the South. It was then that I realized we were missing out because, quite frankly, biscuits are not hard to make and the finished result is impressive. Pop a few biscuits into a picnic basket, make a batch to take to a dinner party, pull the biscuit card when you have guests over for brunch, they will think you have unlocked a “domestic diva badge” and bestow great gifts of magic & healing onto thee. Okay, maybe not gifts of magic, but I’m sure they will be impressed. Try a breakfast sandwich using this recipe, throw some Canadian bacon or a sausage patty on there and a smear of preserves, it will blow your own mind. But enough talk, right? Let’s get on with the biscuits. This recipe involves no yeast, minimal kneading (over working the dough results in a tough biscuit) and easy to find ingredients. I’m really generous with the serving sizes because don’t you want a lovely, substantial biscuit?
Makes About 12 Large Biscuits
7 Slices of Bacon
3 Cups of Flour
3 Tablespoons Sugar
4 Teaspoons Baking Powder
1 ½ Teaspoons of Salt
1 Teaspoon Baking Soda
1 ½ Sticks of Cold Unsalted Butter cut into pieces
1 ½ Cups Shredded Cheddar Cheese
¼ Cup Chopped Fresh Chives
1 Cup of Buttermilk
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or spray liberally with cooking spray.
In a heavy skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside.
Whisk your dry ingredients together- the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the cheddar cheese, chives, and cooked bacon. Mix to distribute the ingredients evenly.
Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit (or a good handful), drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart.
Bake the biscuits until they are golden brown on top, about 15 to 20 minutes. Serve the biscuits warm with melted butter and enjoy instant biscuit bliss.