Cheddar Bacon Biscuits

By debrcovey

Ingredients

• 6 oz. bacon diced
• 2 cups all-purpose flour
• 1 Tbs. baking powder
• 1 Tsp. salt
• 2 tsp. sugar
• 3/4 tsp. freshly ground pepper
• 8 Tbs. (1 stick) cold unsalted butter, cut into 8 pieces, pls 2 Tbs. melted butter
• 3/4 cup shredded extra-sharp cheddar
• 1/4 cup grated Parmigiano-Reggiano
• 3/4 cup plus 2 Tbs. buttermilk

Details

Servings 12

Preparation

Step 1

Preheat oven to 425. In 11" fry pan over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels. Reserve 1 Tbs. fat in pan; brush evenly over pan bottom. Finely chop bacon. In large bowl, whisk flour, baking powder, salt, sugar, and pepper. Cut in cold butter until pea-size crumbs form, then use fingers to pinch crumbs into flat disks. Stir in both cheeses and bacon. Stir in buttermilk until dough just comes together. On floured work surface, roll out dough into 9 1/2" x 11" rectangle. Fold into thirds, rotate 90 degrees and roll out into same-size rectangle. Fold into thirds, rotate 90 degrees and roll out into 7" x 9 1/2" rectangle about 1/2" thick. Using floured 2 1/2" biscuit cutter, cut out biscuits; place in prepared pan. Reroll scraps; cut out more biscuits. Brush tops with melted butter. Bake about 25 minutes. Let cool 10 minutes.