Biscuits and Bacon

Now let’s get something straight. I have made scratch buttermilk biscuits for many years. And they’re badass. I am one picky bitch when it comes to bacon. And the bacon that makes the cut (I recommend applewood-smoked) is always freaking on-point. But for some unknown reason (I blame the devil), it never occurred to me to combine the two. That’s why when this insanely genius possibility popped up on my radar, I had to change my pants immediately.

I recommend sitting down so you can really and truly appreciate the gravity of what I’m about to tell you…

So, at the end of this little exercise, should you choose to partake (I highly recommend partaking), not only will you feast on impeccably crisped bacon, you’ll also have perfectly plump, warm little bacon-y puffs of biscuit goodness that have been…waiiiiiiiiiiit for it…baked IN the bacon fat…don’t pass out, stay with me…annnnnnnd slathered with more bacon fat as the crowning glory on a meal-match made in heaven.

The golden biscuits emerge from their bacon sauna light, fluffy and moist, with exceptional flavor and deliciously browned bottoms, having soaked up juuuuuuust the right amount of smoky drippings – the perfect vehicle for a nice, big pat of fresh, creamy butter and a drizzle of sweet, amber honey. So good, you just might wanna slap yourself for wasting your entire life thus far on regular ol’ biscuits.

This is another winner of a recipe from my fave Sheet Pan Suppers, although I made a couple little tweaks just based on personal preference, using my own tried-and-true biscuit recipe (nearly identical to the one in the book, with just slightly more buttermilk) and reducing the bacon cooking time, as I prefer my bacon (and only my bacon) kinda limp. So those things have been changed to reflect those preferences. Enjoy. Try and remember to continue breathing as you shove biscuits into your wide-open trap.

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Biscuits and Bacon

Buttermilk biscuits...cooked in bacon fat. Need I say more?

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Courses

Brunch

Prep Time

15 minutes

Cook Time

30 minutes

Servings

biscuits MetricUS Imperial

Ingredients

• 8 slices to 10bacon
• 2 cups all-purpose flour plus extra for shaping biscuits
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 2 tsp sugar
• 1 tsp sea salt
• 6 Tbsp very cold unsalted butter cut into small cubes
• 1 cup buttermilk

Courses Brunch Prep Time 15 minutes Cook Time 30 minutes Servings biscuits MetricUS Imperial Ingredients 8 slices to 10bacon 2 cups all-purpose flour plus extra for shaping biscuits 1 Tbsp baking powder 1/4 tsp baking soda 2 tsp sugar 1 tsp sea salt 6 Tbsp very cold unsalted butter cut into small cubes 1 cup buttermilk

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Instructions

1. Preheat the oven to 400 degrees with a rack in the center position.
2. Line a sheet pan with parchment paper, and lay the strips of bacon side by side on the pan.
3. Bake the bacon until it starts to crisp up, about 10 minutes.
4. While the bacon cooks, make the biscuit dough:
5. Whisk together the flour, baking powder, baking soda, sugar and salt in a bowl and then dump it into a food processor (you can also do by hand, but the food processor is sooooo much easier and quicker).
6. Add the (extreeeeeeemely cold) butter to the food processor and pulse until the flour is the consistency of small pebbles.
7. Through the feed tube, with the food processor running, add the buttermilk, and mix ONLY until the mixture comes together in a ball. DO NOT OVERMIX. Overmixing (and overhandling the dough) will make dense biscuits.
8. Lightly flour a work surface (I use a big piece of parchment paper on the countertop), dump the dough out onto the surface and gently pat it into a 1-inch slab.
9. Use a 2 1/2-inch biscuit cutter to cut out as many biscuits as you can, verrrrrrry gently patting the dough back together as needed to make a new slab for cutting. My last biscuit is generally formed by hand.
10. When the bacon has cooked the first 10 minutes, remove the pan from the oven, flip each slice over and arrange them in rows to make room for the biscuits. Place the biscuits in between the bacon rows, and then use a pastry brush (or the back of a spoon) to pick up some of the bacon grease and brush it on top of the biscuits.
11. Return the pan to the oven to bake for about 15 to 20 more minutes, or until the biscuit tops are nice and golden (I removed the bacon after 5 minutes - I like it limp).