Say hi to your new favorite savory biscuit! My Bacon and Cheddar Breakfast Biscuits are soft, fluffy, and incredibly delicious. Serve them warm and layer in your favorites for the best breakfast sandwich ever!
Preheat oven to 450ºF. Line a baking sheet with parchment paper.
Cook the bacon slices on medium high heat until brown and crispy, about 6-8 minutes. Transfer them to a paper towel-lined plate to remove any excess fat. Cut the bacon into small pieces when they're cool enough to handle.
In a large bowl, combine the sifted flour, baking powder, salt, and baking soda. Next, add the bacon, grated cheese, and chopped green onions.
Grate the frozen butter using the large holes of a box grater. Stir it into the flour mixture gently using a spatula. Add the cold buttermilk and stir with a rubber spatular until a soft dough forms, being careful not to overmix.
Lightly flour a clean surface. Place the dough on this surface and knead 3-4 times until it comes together. Use a rolling pin to roll the dough into a 1 1/4-inch thick rectangle. Use a round cookie cutter, biscuit cutter, or the rim of a glass to cut out 12-15 biscuits, about 2 1/2 inches wide each. Place them onto the prepared baking sheet and pop them in the freezer for 15 minutes.
Remove the biscuits from the freezer and bake in the for 17-20 minutes, or until golden brown.
Serve warm with butter, jam or make a egg sandwich.
Notes
If Making Ahead: Shape and freeze the biscuits from the dough and freeze on the baking tray until firm. Afterward, transfer into a freezer bag or container. Keep in the freezer until you’re ready to bake.Tips:
If you’ve cut the biscuits smaller than 2 1/2 inches, bake them for around 15 to 17 minutes instead. Every oven is different, so watch your biscuits carefully.
Flipping the biscuits upside down before placing them on the baking sheet will help them rise even higher. In addition, brush them with a little melted butter before baking so it soaks into the dough.