In Douglas, Georgia, Kimberly Harrell can stir up a golden batch of these simple savory biscuits in no time. With bacon and cheese throughout, they make a nice accompaniment to soup or chili.
Featured In: Biscuits
- 2 cups self-rising flour
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1 cup buttermilk
- 3/4 pound sliced bacon, cooked and crumbled
- 1 cup (4 ounces) shredded cheddar cheese
- In a large bowl, combine the flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Fold in the bacon and cheese.
- Turn onto a lightly floured surface; knead 4-5 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 9 biscuits.
Originally published as Bacon Cheese Biscuits in Quick Cooking January/February 2002, p59
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