Best Flaky Biscuits with Bacon and Cracked Pepper PRINT
- PREP TIME: 30 min
|6||strips bacon, cut in half lengthwise and then crosswise into ¼-inch pieces|
|2||cups unbleached all-purpose flour (10 ounces)|
|1||teaspoon coarsely ground black pepper|
|2||teaspoons baking powder|
|½||teaspoon baking soda|
|¾||teaspoon table salt|
|1||cup buttermilk (cold)|
|8||tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits|
Directions1. Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer bacon to paper towel-lined plate and cool to room temperature.
2. Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
3. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry measure lightly with cooking spray and then scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
4. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.