Bacon-Cheddar Biscuits

Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C).

Step: 2

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.

Step: 3

Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.

Step: 4

Drop heaping tablespoonfuls on an ungreased baking sheet.

Step: 5

Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

Per Serving: 124 calories; protein 4.2g; carbohydrates 11.5g; fat 6.7g; cholesterol 9.3mg; sodium 290.2mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which not always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.