I relish experimenting with recipes in the kitchen. We love biscuits with bacon, so, I thought - why not bake them together? This recipe came about by using cream cheese instead of shredded cheddar cheese and the result was a smooth tasting biscuit. In the summer, I get a thrill out of making friends these biscuits as mini BLTs stacked with homegrown tomatoes and lettuce, but in the winter months, when holiday parties are plentiful, they serve up beautifully as quick pick-ups for cocktail parties too.
2 cups self-rising flour
2 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature 3/4 cup buttermilk
6 slices bacon, cooked, but not super crispy and coarsely chopped
Preheat oven to 450 degrees.
Sift flour into large bowl.
Cut butter and cream cheese into flour using pastry blender.
You may use your hands or use a pastry cutter to incorporate cream cheese and butter until the mixture resembles the consistency of peas.
Add buttermilk and mix with wooden spoon just until incorporated.
Stir in bacon.
Turn out dough onto a heavily floured pastry mat or secured parchment paper. Work just enough flour into dough to handle.
Roll out into 1/2 inch thickness. Cut out with desired size biscuit cutter using all the dough.
Do not twist cutter while cutting.
Place on un-greased cookie sheet next to each other.
Bake 14 to 16 minutes or until golden brown.
If you make these biscuits or any of my other recipes, please take photos and tag me on Instagram @sherrerosekelley