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These savory breakfast biscuits are tall, flaky, and buttery, with sharp cheddar, crispy bacon, and fresh chives folded right into the dough. They bake in about 15 minutes and are delicious on their own, split and filled with a fried egg, or served alongside soup. Perfect for weekend brunch, grab-and-go mornings, or holiday spreads.

Ingredients

  • 2 1/2 cups (315 g) all-purpose flour, plus extra for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 1/2 cup (115 g) very cold unsalted butter, cubed
  • 1 cup (100 g) shredded sharp cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • 2 tablespoons finely chopped fresh chives
  • 3/4 cup (180 ml) cold buttermilk, plus 1 tablespoon for brushing
  • 1 tablespoon melted butter, for brushing the tops
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, sugar, salt, baking soda, and pepper.
  3. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
  4. Stir in the cheddar, crumbled bacon, and chives.
  5. Make a well in the center and pour in 3/4 cup of the cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
  6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
  7. Fold the dough in thirds like a letter, then pat it out again to 1 inch thick. Repeat once more to create flaky layers.
  8. Cut out biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting. Re-pat the scraps once to cut out more.
  9. Place the biscuits on the prepared baking sheet with their sides touching for taller rises. Chill in the freezer for 10 minutes.
  10. Brush the tops with the remaining tablespoon of buttermilk and sprinkle with flaky salt if desired.
  11. Bake for 14 to 17 minutes, until tall and deep golden brown.
  12. Brush the warm biscuits with melted butter and serve right away.

Notes

  • Keep the butter and buttermilk as cold as possible for the flakiest layers.
  • Press the cutter straight down without twisting, which would seal the edges and prevent the biscuits from rising.
  • Place the biscuits close together on the sheet so they support each other and rise taller.
  • Do not overwork the dough. A shaggy, slightly sticky dough makes the most tender biscuits.
  • Swap the bacon for cooked crumbled sausage, diced ham, or jalapeños for a different twist.
  • Make a quick buttermilk substitute by stirring 2 teaspoons of lemon juice or vinegar into 3/4 cup of milk and letting it sit for 5 minutes.
  • Store leftovers at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 to 8 minutes.
  • Freeze unbaked cut biscuits for up to 3 months. Bake from frozen, adding 3 to 5 minutes to the bake time.

Nutrition

Find it online: https://thefamilycooking.com/savory-breakfast-biscuits/