Biscuits are a staple in the Southern household. similar to how waffle recipes with maple syrup are a Canadian tradition. I’m not from the south nor have I ever made a biscuit, but if a whole bunch of people swear by them, they’ve gotta be good. Call me crazy or stupid, but I love the ones that you get at my local italian restaurant before the meal. I’ve been told those are disgusting in comparison to real homemade biscuits. Let’s see if I can prove them right.

I’m gonna make cheddar and bacon biscuits because I think that is a classic way into the biscuit making world. I don’t want to go over the top before I know I can make a decent simple biscuit. With bacon and sharp cheddar, how could I go wrong?

Ingredients

6 strips Maple Leaf Bacon

5 tbsp Unsalted butter

½ cup Buttermilk

1 cup All purpose flour

2 tsp Baking powder

¼ tsp Baking soda

½ cup Grated Cheddar cheese

2 Green onions

Directions

1. Preheat your oven to 450˚F

2. Slice up your bacon really small, give it a fry and set it aside. Like we always do, right?

3. Grab your butter and cut it up into small cubes. Put these cubes in small bowl or cup and put it in the freezer. We need the butter to be über cold.

4. Measure out buttermilk and throw this in the freezer as well. Again, we need it über cold.

5. Sift together all of your dry ingredients: all-purpose flour, baking powder, baking soda and salt.

6. Grate your cheese and slice up your green onions (just the green part). You can throw these in the fridge if you like, too. It’s not necessary, though.

7. Grab your butter from the freezer and toss it in your flour mixture. Using your fingers, incorporate the butter into the flour by simply squeezing flour into the butter at your fingertips. Work quickly; you don’t want the butter to melt! That will result in terrible biscuits. The result should look very crumbly and not perfectly smooth. The lumps are essentially clumps of butter and this will result in much deliciousness later.

8. Gently mix in your bacon, green onion and cheese.

9. Make a well in the middle of your flour mixture and dump in your buttermilk. Using a fork, gently stir the flour into the milk until everything just comes together. Do not over-mix. This will result in the production of gluten strands that lead to tough biscuits.

10. Dump the dough into a well-floured surface and sprinkle some flour over the top of the dough, as well.

11. Flatten the dough, fold it over and knead it gently. Do this 6 times at the Most! Again, more working means more gluten production and that’s bad.

12. Flatten the dough out with your fingers (NOT a rolling-pin) to make a rectangle that’s about ½” to ¾” thick.

13. Using a knife, cut the dough into six even squares and brush a little bit of buttermilk over the top.

14. Bake these for 10-15 minutes, or until they have gone a nice golden brown.