Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.
Preheat the oven to 450 degrees F (230 degrees C).
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.
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.
Drop heaping tablespoonfuls on an ungreased baking sheet.
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.