Homemade biscuits are delicious. A soft, tender quick bread that comes together in just a few minutes, a biscuit is a staple of southern cooking. When made by an expert, biscuits can steal the show from the main dish as the bread basket is passed again and again. Whether one smothers them in butter, drips honey over them, or slathers jelly and jam on the biscuits, these small Southern-style breads are the perfect touch to breakfast, lunch, or dinner.
Do you need a tasty, savory, biscuit recipe to go along with a delicious soup or stew that you have planned for dinner? If so, look no further. Our recipe for Bacon, Cheddar, and Chive Biscuits makes a hot, tender bread with the perfect touch of bacon flavor along with the taste of cheese and chives.
⅓cupBacon bits or 5 pieces of baconfried and crumbled
Preheat the oven to 450 degrees. Set out a baking sheet or a cast iron skillet.
In a large bowl, stir together the flour, salt, baking soda, and baking powder.
Cut the butter into chunks with a butter knife and add it to the mixture. Use a pastry blender to combine the flour mixture with the butter, continuing to cut the butter into the mixture until it is only tiny blobs and the mixture resembles cornmeal.
Add in the cheese, dried chives, and the bacon bits. Stir these together until they are evenly distributed in the mixture.
Add the buttermilk to the flour mixture, adding about one cup and then stirring with a large wooden spoon. Slowly add the rest of the buttermilk, a little at a time, until the mixture begins to make a large blob of moist dough. Do not over mix the dough or your biscuits will turn out tough.
Turn the dough out onto a lightly floured surface and use your hands to press the dough into a large ball. Do not knead the dough or handle it roughly to have the most tender biscuits. Press the dough ball into a disc and use a rolling pin to lightly roll it to a one inch thickness.
Use a biscuit cutter to cut the biscuits into rounds. Place the biscuits into the prepared pan with the sides touching and then slide the pan into the oven.
Bake the biscuits for 15 to 18 minutes or until the tops are light golden brown.
Remove from the oven and let them cool for about 5 minutes before removing them from the pan.
Once you have mastered making homemade biscuits, you do not have to stop experimenting. There is a whole world of biscuit variations, from sweet cinnamon biscuits to more savory versions. Our recipe for Bacon, Cheddar and Chive Biscuits falls into the latter category. This biscuit recipe has a classic flavor combination of bacon, cheddar cheese, and tasty chives.For our recipe, we used dried chives. These are usually available in the herbs and spices section of your local supermarket. However, you can also substitute fresh chives for the dried ones. Generally, when substituting dried herbs for fresh ones, you can work with a ratio of one to three. If your recipe calls for one tablespoon of dried herbs, you will need three tablespoons of fresh herbs. If you use fresh chives for this recipe, just finely chop the chives and add three tablespoons to the flour and butter mixture as described in the recipe.For convenience, we use bacon bits in our recipe. If you choose to use bacon bits, make sure that you are buying the real thing and not the fake “imitation bacon bits” that you find in the salad dressing aisle. If you don’t typically buy bacon bits, you can also just cook several pieces of bacon and crumble them up before you start making the biscuits.We used cheddar cheese from the fridge for this recipe. If you really like a boldly flavored biscuit, sharp cheddar cheese is the way to go with this recipe. However, you can use whatever variety of cheese that you have on hand. Any kind of cheddar or a cheddar blend will work. To kick up the heat in this recipe, a pepper jack cheese would be an excellent addition.To ensure the most tender and delicious biscuits, be sure to handle your biscuit dough gently. Only stir it just enough to incorporate the buttermilk and never, ever beat a biscuit dough. You may not use all of the buttermilk. When the dough begins to stick together and ball up as all the flour is moistened, you can stop adding buttermilk. As you make more biscuits, you will develop a knack for exactly how much buttermilk to add to the dough, as well as exactly how to handle the dough for the perfect texture of biscuits. If your first batch isn’t all that great, keep trying and eventually you will get the hang of it.