Bacon & Blue Cheese Biscuits

“Her’s look a lot prettier than mine.”  That was my slightly sarcastic, slightly realistic  response to looking at my biscuits and the magnificent, perfectly staged, professional photograph included in the People magazine from which I tore this recipe.

Okay, so if you’re at all like me, I don’t really try that hard to make an exact replica of the beautiful pictures that come with recipes.  It doesn’t matter if the recipes come from Martha Stewart, Sunset, Real Simple, etc., I just don’t put that pressure on myself.  As long as the flavors are on point, I’m happy.

Just an FYI… I didn’t use to be like that.  I was neurotic about perfection.  But age and maturity have softened my self expectations. Thank God!

These biscuits are crazy delicious!!! Paul liked that the strong flavors complimented each other well.  They are so yummy and easy to make.

I would serve these as a savory breakfast biscuit or alongside a homemade bowl of tomato soup or as a side to a packed salad.  They’re hearty, aromatic, and flavorful.  Enjoy!

Side notes:

  • My first batch baked for a bit too long; my oven must be hotter than hers.  With the second batch, I cut the second baking down to 10 minutes.
  • I froze the butter overnight, then cut it into small pieces.
  • I placed the bacon crumbles in the freezer for a few minutes before adding them to the batter. With biscuits, you want cold ingredients.
  • I found that this recipe made about 12-14 biscuits, so in between batches I kept the dough in the refrigerator.

Pauley Perrette’s Bacon & Blue Cheese Biscuits (recipe care of

IMG_2398 copy

INGREDIENTS:  3 cups all-purpose flour, 1 tbsp. baking powder, 2 tsp. baking soda, 2 tsp. kosher salt, 4 tsp. granulated sugar, 1 stick cold unsalted butter (cut into small pieces), 1 cup (6 oz.) crumbled crispy bacon, ½ cup crumbled dry blue cheese or Gorgonzola, ¼ cup finely chopped parsley, 1½ cups buttermilk

DIRECTIONS:  Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Add the cold butter pieces to the flour mixture, and roughly mix with a wooden spoon, making sure not to break up or soften the butter. Add the bacon, blue cheese and parsley, and toss until evenly mixed.  Pour 1 cup buttermilk into the flour mixture, and gently stir with the wooden spoon. Stir in the remaining ½ cup buttermilk until the dough comes together. Do not overmix. With a large ice-cream scoop, spoon 10 heaping mounds of dough onto the prepared baking sheet, gently pressing down with the scoop while releasing the dough onto the baking sheet. Bake for 7 minutes. Turn the oven temperature down to 325°, and bake until the biscuitsare golden brown, about 18 additional minutes. Let cool on the pan for 5 minutes before serving.


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