I’m back! I know I have been pretty MIA this week but I’ve seriously been so freaking busy.
But these cheddar bacon & green onion biscuits make up for that, right?
I love biscuits. I love the buttery and flaky texture of it and I love that after I eat one (or two), my hands are so greasy. It sounds so disgusting, haha, but it’s so good. Who doesn’t love that guilt every now and then?
Biscuits for me as a kid were a staple breakfast item on the weekends. My mom would always get the Grands biscuits in a can and the buttery flaky layered ones. Omgosh, waking up to that smell was glorious. And with eggs and bacon on the side, what more could a little girl want on a Saturday or Sunday morning??
I hear a lot about Red Lobster’s cheddar biscuits. You might hate me for saying this but, I’ve never had one. I don’t think I’ve ever even been to a Red Lobster. I know, I should go cower in a corner and get scolded at. So, since I have no way to compare these biscuits to the Red Lobster version, I’ll just have to talk about these biscuits compared to the canned ones and you can probably already guess that I’m going to say they’re 10 times better. They’re flaky, buttery, moist, and the bacon and green onions added in just makes it even better. A whole ‘nother level of goodness. Oh, and you save the pan drippings from the bacon and you bacon grease up the bottom of your baking pan AND use the pan drippings to brush the tops of the biscuits. HELLO, HEAVEN!
Cheddar Bacon Green Onion Biscuits
Yield: 8-10 large biscuits | Prep Time: 20 minutes | Cook Time: 20 minutes
6 slices thick-cut bacon, cooked to crisp perfection and diced
1 cup all purpose flour
1 cup cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. granulated sugar
3/4 tsp. salt
1 stick unsalted butter, chilled and cut into small cubes
1 cup sharp cheddar cheese, shredded
1/4 cup green onions, diced (you can use chives, I didn’t have any on hand)
1 cup buttermilk
- Preheat your oven to 450 degrees.
- In a large skillet, cook your bacon until it’s nice and crisp then drain them on a paper towel lined plate. Let them cool before dicing them. Do NOT discard the pan drippings. You’ll need them!
- While your bacon is cooling, dump the two flours, baking soda, baking powder, sugar and salt into a food processor. Pulse a few times to mix everything up.
- Then start putting in the cubes of butter and pulse until you achieve the consistency of coarse meal. Dump the flour mixture into a medium sized mixing bowl.
- Add in the cheese, onions and bacon and mix it up to spread around the ingredients.
- Pour in the buttermilk and start stirring with a spatula until you have no dry flour remaining. You’ll probably just start using your hands to mix everything up towards the end.
- Form the dough into a ball and place it on a lightly floured flat surface and use your hands or rolling pin to flatten the ball to a 3/4″ thick circle.
- Use a biscuit cutter to cut out the biscuit rounds. Ball up the excess scraps and reflatten to use up all the dough.
- When ready, using a brush, brush some of the pan drippings from the bacon on the bottom of the baking pan (I used a 8 x 8″) and place your biscuits on top. Then take the brush and brush the tops of the biscuits with more pan drippings.
- Bake for 20 minutes or until the tops start getting brown.
- Serve hot with more butter and breakfast!
Barely adapted from The Kitchn