Bacon-Cheddar Drop Biscuits
Kelly Senyei of Just a Taste
9 biscuits
10 minutes
25 minutes
American
Appetizers
Up your breakfast or brunch game with quick-fix drop biscuits loaded with crispy bacon, shredded cheddar cheese and sliced scallions. Brushing the biscuits with reserved bacon fat before baking gives them a golden glisten while amping up the flavor in every flaky bite. Now you can skip the folding, rolling and cutting, and scoop your way to homemade biscuits in just 35 minutes.
Ingredients
6 slices SRF Kurobuta Bacon, uncooked
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 cup unsalted butter, cold
1 cup shredded sharp cheddar cheese
1/4 cup chopped scallions
1 cup whole milk
Directions
Add the bacon to a large skillet set over medium-low heat. Cook, flipping as needed, until the bacon is crisp and the fat has rendered. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings.
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour and baking powder with 1/4 teaspoon black pepper.
Grate the butter on the large hole of a box grater then add it to the bowl with the flour. Using your fingers, incorporate the butter into the dough until it resembles the texture of wet sand.
Chop the cooked bacon into 1/4-inch pieces then add it, along with the shredded cheese and chopped scallions, to the bowl with the flour mixture. Stir to combine.
Stir in the milk just until the mixture is combined.
Using an ice cream scoop, scoop out 1/4-cup portions of the dough and drop it onto the baking sheet, spacing the mounds at least 2 inches apart.
Brush the tops of the biscuits with the reserved bacon fat then bake them until pale golden and cooked through, 14 to 18 minutes. Remove the from the oven and serve.