Melt-in-Your-Mouth Cheddar Bacon Biscuits

IMAGINE ~  A light, fluffy, pillowy-soft biscuit; buttery and loaded with sharp cheddar flavor.  One bite and your mouth sings, "Where have you been all my life?"  Just when you think it can't get any more marvelous, your teeth sink in to the crispy bacon bottom and the angels sing!  

Well, I'm delighted to tell you that after much experimentation, tweaks and revisions, such a biscuit is possible -- And not only possible, but downright easy and ready to eat, from pantry to table in 20 minutes!

Not a disciple of the cult of bacon?  That's okay, really.  While it's often said, "Everything's better with bacon" (and I'm usually inclined to agree), these biscuits will transport you to another level of culinary consciousness even without the bacon.  

Try them.  Then try not to dream about them....I dare ya.

Ultimate Cheddar Bacon Biscuits

Yield:  1 dozen
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika*
  • 5 oz. grated sharp cheddar cheese
  • 1 cup buttermilk
  • 1/2 cup salted butter, melted and cooled slightly
  • 3/4 cup crumbled cooked bacon

Preheat oven to 475. 

Step 1:  Spray a standard muffin pan with non-stick spray.  Divide crumbled bacon between the twelve sections of the pan.  Set aside.

Step 2:   In a large bowl, whisk all the dry ingredients to combine.  Stir in the shredded cheddar.
Step 3:  In a medium bowl, combine cold buttermilk and melted butter.  Stir until the mixture thickens and small butter clumps form.
Step 4:  Add buttermilk mixture to the dry ingredients and stir with a rubber spatula until just combined, and dough begins to pull away from sides of bowl.  This will yield a thick, sticky ball of dough.
Step 5:  With a 1/4 cup capacity kitchen scoop, scoop a ball of the cheddar dough into each section of the muffin pan.

Step 6:  Bake for 12 minutes.

Step 7:  Remove from pan and cool for 5 minutes.  Best when served warm.


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