Diced cooked bacon, drippings, and chopped chives or green onion tops give these flaky biscuits fabulous flavor. They’re easy to make and bake and go well with just about any main dish. Serve the biscuits as a lunch biscuit or with a hearty stew or chili. Or fill them with ham or chicken salad for tasty little sandwiches.
Biscuit-Making Tips
- Handle biscuit dough very gently and as little as possible.
- When cutting out the biscuits, try to avoid twisting the cutter. The biscuits will rise straighter.
- Freeze biscuits (baked or unbaked) in a single layer on a baking sheet, then put into resealable freezer storage bags. Keep them frozen for up to 2 months.
- To bake frozen unbaked biscuits, remove them from the freezer and arrange them on a baking sheet. Bake in a preheated 425 F oven for about 15 to 20 minutes, or until browned.
- To bake frozen baked biscuits, wrap them in foil and baking in a preheated 300 F oven for about 10 minutes if thawed, or about 15 to 20 minutes if still frozen.
Bacon and Chive Biscuits
Bacon and chives add texture and great flavor to these biscuits. Enjoy them with a hearty stew, Southern-style greens, or beans.
- Prep Time: 12 minutes
- Cook Time: 15 minutes
- Total Time: 27 minutes
- Yield: 15 biscuits 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar, optional
- 6 tablespoons cold unsalted butter
- 3 tablespoons fresh chopped chives (or green onion tops)
- 6 thick bacon slices, cooked until almost crisp and finely chopped
- 1 tablespoon bacon drippings
- 1 1/4 cups milk
Instructions
- Heat the oven to 425 F.
- Spray a large baking sheet with nonstick baking spray or line the pan with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to blend thoroughly.
- Work the butter in with your fingers or a pastry blender until the mixture resembles fine crumbs. Add the chives and chopped bacon. Add the bacon drippings and milk and then stir just until moistened.
- Transfer the mixture to a floured surface and knead just a few times until the soft dough holds together.
- Pat the dough into a circle about 1/2 to 3/4-inch in thickness. Avoid overworking the dough.
- Cut the biscuits out with biscuit cutters and arrange on the prepared baking sheets, leaving about 1 1/2 inches between biscuits. Gather any dough scraps together, gently pat into a circle, and cut out more biscuits. Repeat with any remaining dough scraps. Note: Because the last scraps of dough are worked more, the last biscuits might not be as tender and flaky as the first ones. You can avoid this by using a square biscuit cutter.
- Bake for 12 to 16 minutes, or until golden brown.
