Easy Bacon Cheddar Biscuits Recipe

• Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
• Add the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese and crumbled bacon. 

• Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together. 
• Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds. Turn the dough, gather any crumbs, and flatten the dough back into a rectangle. Repeat this process two more times.
• Pat the dough down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 9 to 10 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.

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• Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
• Bake at 450°F for about 16 to 20 minutes or until lightly golden brown. If the biscuits begin to brown too much before they’re finished baking, cover loosely with foil. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!

BAKING TIPS 

• If you’re preparing your bacon right before you make these cheesy biscuits, make sure to let it cool completely first. If the bacon is too warm, it can soften or even melt the butter in the dough before it goes into the oven.
• Prepare your dry ingredients first, then take your butter and buttermilk out of the refrigerator to ensure that they are cold.
• When cutting out your biscuits, don’t twist your cutter. This will seal off the edges of your dough and they won’t rise as high. Just cut the dough straight down and pull the cutter right back up. I like to flour the biscuit cutter to make sure the biscuit dough doesn’t stick too.

• Lay the biscuits on a baking sheet touching each other. This will help them rise taller and give them soft edges when you pull them apart.
• If you feel that the dough is a little too warm, place the baking sheet with the biscuits in your freezer for 5 to 10 minutes so that the butter is cold before they go into the oven.