Biscuits by Belinda Ellis A Savor the South Cookbook
Makes 8 Biscuits
2 cups soft wheat all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
2 Tbs. firmly packed brown sugar
1/2 tsp. freshly ground black pepper
4 Tbs. unsalted butter , cut into 1/2-inch chunks and chilled for 15 minutes
6-8 ounces smoky bacon
1 cup shredded sharp cheddar cheese, divided
1/4 cup buttermilk (plus more if needed)
1 Tbs. rendered bacon fat
Preheat oven to 425 degrees. Use a baking sheet.
Whisk together the flour, baking powder, salt, brown sugar and pepper in a large mixing bowl. Cut in the butter until it's the size of small peas.
In a skillet over low heat, cook the bacon until done. Drain on paper towels, reserving the rendered fat. Finely chop the bacon and return to the skillet. Cook over low heat until the bacon is crisp and most of the fat is rendered, about 7 minutes. Allow to cool slightly.
Stir the bacon and half of the cheese into the flour mixture. Add the buttermilk and rendered bacon fat and stir to combine. Add additional buttermilk if needed to create a sticky dough.
Using an ice cream scoop or heaping tablespoon, drop the biscuits onto the baking sheet. Sprinkle the remaining cheese on top.
Bake for 12 minutes or until the biscuits are golden brown.