These bacon Cheddar biscuits are surprisingly light and airy and take their goodness from applewood-smoked bacon and extra sharp Cheddar. A Southern classic perfectly suitable to any time of day.
- Quick Glance
- 20 M
- 45 M
- Makes about 18 biscuits
Special Equipment: 2-inch (5-cm) biscuit cutter
Preheat the oven to 425°F (218°C). Adjust the oven rack to the upper third of the oven. Lightly butter a baking sheet or wait and slick it with the bacon drippings.
In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels. Crumble it into small pieces.
In a large bowl, whisk together the flour, baking powder, salt, and cayenne.
Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Using your hands, gently pat the dough to about 1/2 inch thickness and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds.
Arrange the rounds about 1/2 inch apart on the prepared baking sheet. Bake till golden, 12 to 15 minutes. Originally published September 1, 2010.
*What You Need To Know About The Magic Of Lard In Biscuits
We know, we know. You’re used to using butter in your homemade biscuits. But if you want the biscuits to be particularly light and crisp, rely on lard and not butter, margarine, or vegetable shortening.
Recipe Testers' Reviews
You’re talking to a girl who grew up on Pioneer sausage and cheese cocktail biscuits—and these bacon-Cheddar biscuits are right up there with them! Easy, delicious, light as a cloud, exactly as advertised—the only problem was letting them cool before devouring them. They have just the right amount of bacon and cheese in them, along with a kick of cayenne (I used 1/4 teaspoon) that hits the spot.
Cut much smaller, they would be perfect for cocktails or for lunch alongside a bowl of soup or salad. Any way you want to eat them, these are worth a try. The recipe yield is just as stated—18 rounds of deliciousness.
Being a southern gal, these bacon Cheddar biscuits are right up my alley. I did use lard, as I often do when making biscuits, and I also always pat out the dough with my fingers instead of rolling it.
The only thing I’d do differently next time is use buttermilk instead of plain milk. I used some really good white extra-sharp cheese and I loved this with the crispy applewood-smoked bacon—a marriage made in culinary heaven.
We had 1 warm, and it was wonderful, but they’re also good once they cool. I’ll definitely make these again.