The addition of bacon makes anything better and biscuits are no exception. This recipe has just enough bacon so that it doesn’t over power the flavor of the biscuit. I like anything spicy so I decided to make a jalapeño butter but added a little honey to sweeten things up. This biscuit is great for breakfast, but also great for lunch or dinner with buttermilk fried chicken!
Bacon Cheddar Biscuits
- 2 slices thick cut bacon
- 1/2 cup shredded cheddar cheese
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp sea salt
- 2 tbs sugar
- 1 stick unsalted butter plus 1 tbs
- 3/4 cups buttermilk
Preheat oven to 425. Dice bacon and cook until crispy. Drain on a paper towel and set aside. In a medium bowl, whisk together dry ingredients. Cube the stick of butter and add it to the dry mix. Cut butter into dry ingredients until it resembles fine crumbs. I like to use my hands for this but you can also use a pastry cutter. Mixture should look similar to the one below.
Add 2/4 of the buttermilk and gently fold in. If mixture is too dry continue to add the remaining 1/4 of buttermilk until mixture just comes together. If mixture is still too dry after final addition, add buttermilk a little at a time until dough forms. Fold in cooked bacon and cheddar cheese. Place dough on a floured work surface and press out flat then fold dough over in half. Press dough flat again and fold over to help create a flaky texture. If dough seems sticky just dust with a little flour. Press dough flat to about 1/2 thickness. Cut biscuits to desired size. I used a 3 inch cutter which yields 6 biscuits. You will need to combine the scraps at least once after you cut the first batch of biscuits and re cut. Place on a baking sheet lined with parchment. You can also use a cast iron skillet if you like. I like to leave a little space in between each biscuits, but if they touch, don’t worry they will still come out great. The edges will just be a little softer.
Place biscuits in the freezer for 10 minutes. Melt the 1 tbs of butter and brush the tops before placing in the oven. You can also try sprinkling tops with additional shredded cheese. Bake on 425 for 15-18 minutes until tops are light brown.
Jalapeño Honey Butter
- 1 Jalapeño
- 1 stick softened salted butter
- 4 tbs honey
Place jalapeño over open flame on your stove top and completely char on all sides. Place jalapeño in plastic bag for 5 minutes. Remove and scrape charred skin off. Finely dice jalapeño and add to softened butter along with honey. Stir to combine. Serve with warm biscuits.
Makes 6 biscuits with 3 inch cutter
5 thoughts on “Bacon Cheddar Biscuits with Jalapeño Honey Butter”
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Those look amaze balls!!
I love jalapenos! This is my favourite jalapeno recipe: http://sweetseatstreats.wordpress.com/2014/06/14/jalapeno-cheeseball/
i was about to try this 2 seconds after reading this post, but i do not have buttermilk at the moment so i will hold off. Trust this will be included in my next sunday brunch.