Bacon Cheddar Chive Biscuits

So there’s a strong possibility that I’ve made these before. But who cares? It’s bacon, cheddar, chives, and butter. There’s nothing wrong with a repeat of a combination of damn good ingredients.

Now, I’m not gonna lie to you. There is so much butter in this recipe that when I pulled them out of the oven, bubbly butter was literally oozing out of them. I’ve never really seen that before in a biscuit recipe. Paul even noted the fattening fragrance of butter cooking as they were baking. The moral of the story is that these are not the healthiest treat in the world. But again, who cares?

I didn’t freeze and grate the butter like the recipe calls for. If you haven’t figured it out yet, I’m a lazy baker. Instead, I just cut the butter into small pieces. In truth, I think grating it would have been better. The strands of butter would have incorporated into the dough more consistently. This would’ve have created lovely layers within the biscuit. Oh well.

However, even with my apathy, these are delicious! I would happily serve these for breakfast, a side to a salad or soup, or just as a snack. They’re yummy! Go forth and enjoy!

Bacon Cheddar Chive Biscuits (recipe care of

INGREDIENTS: 6 slices bacon (diced), 4 cups all-purpose flour, 4 ounces shredded extra-sharp cheddar cheese, 1/4 cup chopped fresh chives, 4 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, 3/4 cup unsalted butter (frozen), 1 3/4 cups buttermilk

DIRECTIONS: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.

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