Small Batch Bacon Cheddar Buttermilk Biscuits

Ingredients

• 240 g (2 cups)self-raising flour
• 70 g (⅓ cup)Crisco shortening
• 8 slices, cooked and chopped (about 180 ml, or ¾ cup)bacon
• About 110 g (1 cup)grated cheddar cheese
• 180 ml (¾ cup)buttermilk
• About 0.6 g (⅛ teaspoon)ground cayenne pepper

Instructions

1. 1

   Heat the oven

   Place an oven rack in the lower-middle position and heat the oven to 220°C (425°F). Grease a 25 cm (10-inch) skillet.

2. 2

   Mix flour

   In a medium bowl, use a fork to stir together the self-raising flour and shortening.

3. 3

   Add the fillings

   Stir in the cooked, chopped bacon, grated cheddar and cayenne pepper.

4. 4

   Form the dough

   Pour in the buttermilk and stir with the fork until a dough forms.

5. 5

   Cut the biscuits

   Turn the dough out onto a floured surface and press it into a rectangle 4 cm (1½ inches) thick. Cut out 8 biscuits and arrange them in the prepared skillet.

6. 6

   Bake until golden

   Bake for 20 to 22 minutes, or until golden brown. Serve immediately.

What are bacon cheddar biscuits?

These are savoury American biscuits, closer to British scones in style than to sweet crisp biscuits. They belong to a Southern-inspired tradition of tender, quick breads served at breakfast or alongside a meal.

Here, bacon and cheddar bring salty, savoury richness, while cayenne adds a restrained warmth. Self-raising flour and buttermilk keep the ingredient list simple and help the dough come together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 11g protein, 24g carbs, 23g fat.

The flour supplies most of the carbohydrates, while shortening and cheddar contribute much of the fat; bacon and cheese provide a notable share of the protein. Balance a biscuit with fruit or vegetables and a leaner protein such as eggs.

Why these ingredients work

Self-raising flour: its raising agent is already mixed in, so measure it evenly and avoid compressing it in the cup if using volume measures.

Shortening: cut or stir it into the flour until the mixture is combined, as directed. Bacon and cheddar add substantial flavour, so no extra seasoning is specified in the recipe.

Buttermilk: add it after the bacon, cheese and pepper. It moistens the flour into a dough and contributes a gentle tang.

Handle the dough gently

Mix with a fork only until a dough forms; avoid working it for longer than necessary. Overworking can make the biscuits less tender.

Use just enough flour on the work surface to prevent sticking. Press the dough into the stated 4 cm thickness, then cut the biscuits without repeatedly reworking the scraps.

Look for the right bake

The recipe gives a 20-to-22-minute bake at 220°C. Start checking at 20 minutes, as ovens and skillets can vary.

The stated cue is a golden-brown top. If the biscuits still look pale, give them the remaining time and check again before serving.

The skillet matters

Grease the 25 cm skillet before adding the cut biscuits so they can be lifted out more easily after baking. Keep them arranged in the skillet as directed.

The lower-middle oven rack positions the pan away from the top heating element. Allow the oven to reach temperature before the biscuits go in.

Serve them warm

These biscuits are best served immediately, while the edges are freshly baked and the cheese is warm. They work as a savoury breakfast or as a bread accompaniment.

For a fuller meal, serve them with eggs or a bowl of soup, and add fruit or a simple salad for freshness.

Recipe notes & tips

• Cook and chop the bacon before starting the dough so it is ready to stir in.
• Grate the cheddar before mixing to distribute it more evenly through the dough.
• Grease the skillet thoroughly, including near the sides.
• Use a lightly floured surface so the dough does not pick up excess flour.
• Serve the biscuits straight from the oven for their best texture.

Variations

• More pepper: increase the cayenne slightly for a warmer finish.
• Herb note: stir in chopped chives for a fresh savoury accent.
• Cheese swap: use another firm, grateable cheese in place of cheddar.
• Smoky bacon: choose smoked bacon for a deeper savoury flavour.
• Breakfast plate: serve with scrambled eggs and sliced fruit.

Common mistakes to avoid

• Overmixing the dough: stop as soon as it comes together to help keep the biscuits tender.
• Adding too much bench flour: use only enough to prevent sticking so the dough does not dry out.
• Skipping the skillet grease: coat the pan before arranging the biscuits to make serving easier.
• Cutting the biscuits too thin: press the dough to the specified 4 cm thickness.
• Baking by time alone: check for a golden-brown surface at the 20-minute mark.

How to store

For the best texture, serve immediately. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a moderate oven until warmed through.

Frequently asked questions