Cheddar Cheese and Bacon Buttermilk Biscuits

Looking for a different biscuit for breakfast? Try this Cheddar cheese and bacon biscuit. Cheddar cheese and crisped bacon are baked inside the biscuit themselves. It makes good use of leftover bacon and shredded Cheddar cheese.

This biscuit recipe is great for both breakfast and for other meals such as quick snacks as it can be used for sandwiches with a jam or cream cheese filling. It is portable and can be served both warm and cold. It uses a basic biscuit method, and calls for buttermilk.

Cheddar Cheese and Bacon Buttermilk Biscuits

2 cups flour
2 tsp baking powder
1 tsp salt
1/2 cup shortening
3/4 cup low fat buttermilk (or more if needed)
1/2 cup shredded cheddar
4 slices of bacon, cooked until crisp and crumbled

Preheat oven to 425 degrees F.

Place the flour, baking powder and salt in the center of a mixing bowl. Cut in the shortening until crumbly and well combined. Add in the cheddar and bacon and toss until evenly distributed. Add in the buttermilk in parts, mixing just until the liquid is absorbed.

Transfer to a lightly floured work surface. Knead about 10 to 15 times or until the dough forms a ball. Roll out to about 1/2 to 3/4 inches and cut out into circles or other shapes.

Place on an ungreased baking sheet and bake until lightly browned, about 10 to 12 minutes.

Remove from baking sheet and serve warm or cooled.

Variations and Substitutions to the Basic Recipe:

Use whole or 2% milk in place of the buttermilk.

Substitute shredded Monterey Jack or shredded Colby for the Cheddar cheese in the recipe.

For crispy biscuits, place them far apart on the baking sheet, and for softer biscuits place them closer together.

Use ham in place of the bacon. Just chop up ham and toss with the biscuit dough.

Instead of using shredded cheese inside the recipe, brush the tops with milk and sprinkle with parmesan cheese.

Add in a teaspoon or two of dried herbs, such as sage, thyme or rosemary.

For more tender biscuits, use a little more buttermilk to make a softer biscuit dough, up to 1 cup buttermilk.