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Flaky, buttery and filled with bacon and shredded cheddar cheese… these Bacon Cheddar Buttermilk Biscuits are a must try! Serve along with a main dish or use as a base for a delicious breakfast sandwich.
How to Make Bacon Cheddar Buttermilk Biscuits
- To start, combine the yeast with warm water. Stir to dissolve and let sit for 5 minutes. This will allow the yeast to bloom and be ready to incorporate into the dough.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Then, cut in the shortening until it is a fine crumble. You can use a fork or pastry blender for this step.
- Next, add the shredded cheddar cheese and bacon. Stir to combine.
- Then, stir in the yeast and buttermilk until just moist. Do not over work the dough. There will be some dry spots.
- Cover the bowl and chill the dough in refrigerator for 1 hour.
- Before rolling out the dough, preheat the oven to 450 degrees. Place dough on a lightly floured surface and knead 5 times. Add a little flour if it is really sticky.
- Roll out the dough to 1/2″ thickness. Cut with desired round or biscuit cutter (any size will do).
- Place on a greased baking sheet. Melt butter and brush on top of biscuits.
- Bake at 450 degrees until golden brown, about 10-15 minutes depending on size.
Serving Suggestions for Bacon Cheddar Buttermilk Biscuits
These buttermilk biscuits have so many options! Try them with any soup or casserole. For breakfast, add a fried egg and make a filling breakfast sandwich. These biscuits will top any pre-made biscuits you can buy at the grocery store.
More Baked Goods to Try
- Buttermilk Biscuits
- Gluten Free Vegan Chocolate Chip Banana Bread
- Easy Apple Pie From Scratch
- Homemade Pop Tarts
Frequently Asked Questions
These biscuits will do well in an airtight container at room temperature for up to 2 days. If you want to keep them longer for 2 days, store in the refrigerator.
Yes! Store them in an airtight container or bag in the freezer. When ready to use, defrost at room temperature and warm up in the oven for a few minutes.
Popular Meal Ideas
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Looking for more side dish ideas? Try our Homemade Crock Pot 3-Ingredient Applesauce, Gluten Free Dairy Free Corn Casserole, Roasted Brussels Sprouts with Bacon and Parmesan, Italian Pasta Salad, Bacon and Cheese Loaded Mashed Potatoes, Oven Roasted Corn on the Cob, Quinoa with Brussels Sprouts and Pomegranate, Easy Air Fryer Green Beans and Homemade Cilantro Lime Rice.
Bacon Cheddar Buttermilk Biscuits
These Bacon Cheddar Buttermilk Biscuits are loaded with cheddar cheese and bacon. They make for a delicious side dish or base for an egg sandwich!
Ingredients
- 1 package dry yeast
- 1/2 cup warm water (105-115 degrees)
- 5 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 2 cups buttermilk
- 5 slices of cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 2-3 tbsp melted butter
Instructions
- Combine yeast with warm water. Stir to dissolve and let stand for 5 minutes
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in shortening until it is a fine crumble. You can use a fork or pastry blender to do this.
- Add cheddar cheese and bacon and stir to combine.
- Stir in yeast and buttermilk until just moist.
- Chill in refrigerator for 1 hour.
- Before rolling out the dough, preheat the oven to 450 degrees.
- Put dough on a lightly floured surface and knead 5 times. Add a little flour if it is really sticky.
- Roll out dough to 1/2 inch thick. Cut with desired round cutter.
- Place on greased baking pan.
- Melt butter and brush on top of biscuits.
- Bake at 450 degrees until golden brown, about 10-15 minutes depending on size.
Notes
Biscuits can be made larger or small, just be sure to adjust baking time.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 606mgCarbohydrates: 46gFiber: 2gSugar: 6gProtein: 11g