Servings: 12 servings
Calories: 329kcal
Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tsp fresh ground black pepper
- 10 tablespoon butter, grated and frozen
- 1 cup cheddar cheese, grated
- 5 pieces bacon, crumbled
- ¼ cup chives, finely diced or green onion tops
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tbsp butter, melted for brushing
- maldon salt and extra pepper, for topping
Instructions
- In a large bowl, whisk together the dry ingredients.
- Add the cheese, green onions, bacon, and cold butter. Use a fork or pastry cutter to lightly incorporate.
- Make a well in the center and add the sour cream and heavy cream. Mix just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently form it into a rectangle about 10 x 6 inches. The dough will be loose and shaggy.
- Using a bench scraper, fold the dough into thirds. Reform into a rectangle and repeat the folding process 2–3 times to build layers.
- Cut the dough into 12 squares and transfer to a parchment-lined baking sheet. Brush with melted butter and sprinkle with flaky salt and fresh cracked pepper.
- Bake at 425°F for about 18–20 minutes, until golden brown.
Notes
In general, I cut about 12 biscuits out of this recipe. If I am making these for my kids' breakfast, I usually cut them smaller.
You can also form a rectangle about 8 inches by 4 inches. You'll get around 8 biscuits, but they will be taller, thicker biscuit.
Nutrition
Serving: 1 biscuit | Calories: 329kcal | Carbohydrates: 22g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 715mg | Potassium: 90mg | Fiber: 1g | Sugar: 1g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
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