Buttery biscuits packed with cheddar cheese, chunks of bacon, and fresh chives are perfect for munching on any time of day.
Serving up cookies and slices of pies is probably no surprise to those of you who know me even a little bit. But my love for biscuits is more of a secret, though I’m not sure why. Maybe it’s because biscuits are one of the more homely baked goods, or maybe because they most often play a supporting role to something else.
I absolutely adore biscuits. They’re quick and easy— done in 30 minutes tops— and extremely adaptable. Not to mention their flaky texture and buttery flavor get me every single time.
These cheddar, bacon and chive biscuits are high up on my long list of favorite biscuit variations and would definitely be on the menu in my make believe bakery.
They’re a perfect little meal all by themselves, but are also a great accompaniment to a salad or soup and they go great with a breakfast scramble. We’ve even used them to make little sandwiches with leftover ham or turkey.
Regardless of what time of day you choose to bake these biscuits, or how you plan to serve them, they’re sure not to last long. They certainly don’t in our house!
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, cold and cubed
- ¾ cup (175 ml) buttermilk, cold
- 3 slices cooked bacon, diced
- 1 cup (113 grams) shredded cheddar cheese
- ¼ cup (10 grams) chopped fresh chives
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Add the cubed butter and use a pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the cheese, bacon and chives and toss to combine with the dry ingredients. Make a well in the center and add the milk. Stir with a large spoon until it forms a thick sticky dough. Use your hands if needed to bring it all together.
- Use a large spoon or ice cream scoop to portion dough and drop onto prepared sheet pan. Bake until the bottoms just turn golden brown, about 20 minutes. Serve immediately and store any leftovers in an airtight container for up to 3 days.
Note: this recipe was originally published in February 2010. Photos have been updated and some improvements made to the recipe.
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