Buttermilk Bacon Biscuits

Ingredients

• 240 g (2 cups)plain flour
• 10 g (1 tablespoon)baking powder
• ¼ teaspoonbicarbonate of soda
• 6 g (1¼ teaspoons)kosher salt
• 85 g (6 tablespoons)cold bacon fat
• 225 g (½ pound; about 5–6 rashers)bacon, cooked and crumbled
• 240 g (240 ml; 1 cup)cold buttermilk

Instructions

1. 1

   Cook the bacon

   Cook 225 g of bacon until crisp. Strain the fat through a fine-mesh sieve and refrigerate it for at least 30 minutes, until solid. Crumble the bacon.

2. 2

   Heat the oven

   Position a rack in the centre of the oven and preheat it to 230°C (450°F).

3. 3

   Line a tray

   Cover a baking tray with baking parchment or a silicone baking mat.

4. 4

   Keep ingredients cold

   Measure out the ingredients, keeping the buttermilk and bacon fat cold in the refrigerator.

5. 5

   Mix the dry ingredients

   In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

6. 6

   Cut in the fat

   Add the cold bacon fat. Use a pastry blender or fork to press and work it into the flour until most pieces are pea-sized, with some as large as half a walnut.

7. 7

   Add the bacon

   Toss the crumbled bacon through the flour and fat mixture.

8. 8

   Stir in buttermilk

   Pour in the cold buttermilk and stir with a spoon or silicone spatula just until combined, using only a few turns. The dough will be wet and sticky.

9. 9

   Bring dough together

   Turn the dough onto a lightly floured work surface and dust the top with flour. With floured hands, gently gather it into one mass.

10. 10

    Fold into layers

    Pat the dough to about 2.5 cm thick; do not roll it. Use a bench knife or metal spatula to fold it in half, turn it 90 degrees, then pat and fold again until you have folded it six times in total.

11. 11

    Cut the biscuits

    Press the dough to about 2.5 cm thick. Flour a round cutter about 6 cm across, press it straight down and lift it without twisting. Gently bring the scraps together and cut out the remaining biscuits. Alternatively, shape the dough into a rectangle and cut it into eight rectangular biscuits with a sharp knife.

12. 12

    Arrange on tray

    Set the biscuits on the lined baking tray with their edges touching so they rise against one another.

13. 13

    Chill if desired

    Optionally, freeze the tray for 10 minutes before baking. This helps limit spreading while the oven finishes heating.

14. 14

    Bake until golden

    Bake at 230°C (450°F) for 13–15 minutes, until golden brown. Keep the oven door closed for at least the first half of the baking time so steam stays inside and helps the biscuits rise.

15. 15

    Finish the biscuits

    Brush the biscuits with melted butter and, if desired, sprinkle them with flaky salt.

16. 16

    Store or freeze

    The biscuits are best fresh. Once completely cool, wrap them in foil and keep them at room temperature for up to 2 days. Alternatively, freeze them unbaked and bake from frozen at 220°C (425°F) for 18–21 minutes, until cooked through.

What are buttermilk bacon biscuits?

Biscuits are a traditional American quick bread, usually leavened with baking powder rather than yeast. This version folds crisp bacon and its rendered fat into a tender buttermilk dough.

Bacon fat brings a smoky savouriness, while the folding creates layers without needing to roll the dough. Blackberry jam makes a particularly good sweet-and-savoury pairing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 369 calories, 15g protein, 24g carbs, 23g fat.

Flour supplies most of the carbohydrates, while the bacon and buttermilk contribute protein. Bacon fat and bacon account for much of the fat, and the bacon and added salt provide most of the sodium. Balance a biscuit with fruit or a simple vegetable side, and adjust other salty foods to suit.

The bacon and fat

Rendered fat: Strain it while warm, then chill it until solid before measuring and using. Cold pieces stay distinct in the dough, helping give the biscuits a tender, layered texture.

Crisp bacon: Cook the bacon until crisp and crumble it into small pieces so it is easy to distribute through the dough. Save the strained fat for the biscuits rather than discarding it.

Keep the dough cool

Cold ingredients: Use cold buttermilk and bacon fat, and work briskly once they leave the refrigerator. If the fat softens too much, the biscuits may spread more in the oven.

Gentle mixing: Stir the buttermilk in only until the flour is moistened. A sticky, slightly rough dough is expected; overmixing can make the biscuits firm.

Why fold the dough?

Six folds: Pat the dough out, fold it in half, turn it 90 degrees and repeat until you have folded it six times. This builds layers while keeping the handling simple.

No rolling pin: Patting rather than rolling helps avoid compressing the dough. Flour your hands and work surface lightly so the sticky dough is manageable without adding too much extra flour.

Cut and arrange carefully

Straight cuts: Dip the cutter in flour and press straight down without twisting. Twisting can compress the edges and make it harder for the biscuits to rise evenly.

Touching edges: Place the cut biscuits close together with their sides touching. The optional 10-minute freezer chill can also help them hold their shape as they bake.

Look for a golden top

Oven timing: Bake at 230°C for 13–15 minutes, checking for a golden-brown surface. Avoid opening the oven during at least the first half of baking, as the recipe relies on trapped steam to support the rise.

Serving: Brush with melted butter and add flaky salt if you like. Enjoy warm, either on their own or with blackberry jam.

Recipe notes & tips

• Chill the strained bacon fat until firm before cutting it into the flour.
• Keep both the buttermilk and the fat cold while you work.
• Stop stirring as soon as the dough comes together, even if it looks sticky.
• Use a straight-down cut and lift the cutter without twisting.
• Place the biscuits with their edges touching to encourage an upward rise.
• Keep the oven door closed for at least the first half of baking.

Variations

• Blackberry jam: Serve the warm biscuits with jam for a sweet contrast to the smoky bacon.
• Rectangular biscuits: Pat the dough into a rectangle and cut it into eight pieces with a sharp knife.
• Flaky salt: Finish the butter-brushed tops with a little flaky salt if desired.
• Extra layers: Keep to the six-fold method, patting gently between folds for a layered texture.
• Make-ahead batch: Freeze the cut biscuits unbaked and bake them straight from frozen when needed.

Common mistakes to avoid

• Warm bacon fat: It can blend into the flour and reduce the flaky texture; chill it until solid first.
• Overmixing: Too much stirring can make the biscuits firm; stop as soon as the buttermilk is incorporated.
• Twisting the cutter: This can seal the edges; press straight down and lift cleanly.
• Rolling the dough: A rolling pin can compress the layers; pat the dough by hand instead.
• Opening the oven early: Escaping steam can hinder the rise; keep the door closed for at least half the bake.
• Baking from frozen at the usual setting: Frozen biscuits need the stated 220°C and 18–21 minutes; check that they are cooked through.

How to store

For the best texture, eat the biscuits fresh. Once completely cool, wrap them in foil and store at room temperature for up to 2 days. Freeze unbaked biscuits and bake from frozen at 220°C for 18–21 minutes, until cooked through.

Frequently asked questions