- 4 slices thick-cut bacon
- 2 cups all-purpose flour, plus much more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon sodium bicarbonate
- 1 teaspoon kosher salt
- 1 tablespoon chopped fresh chives
- 6 tablespoons cold unsalted butter, reduce small pieces, plus melted butter for brushing
- 1 cup grated Colby or cheddar cheese
- 1 cup buttermilk
Preheat the oven to 425 levels F. Prepare the bacon inside a skillet over medium heat until crisp. Drain in writing towels and reserve two tablespoons drippings. Finely chop the bacon.
Whisk the flour, baking powder, sodium bicarbonate, salt, chopped bacon and chives inside a medium bowl. Utilizing a pastry blender or perhaps your fingers, work the butter in to the flour mixture until it's in pea-size pieces. Stir within the cheese having a wooden spoon. Add some buttermilk and reserved bacon drippings and lightly mix until just moistened. The dough is going to be loose.
Turn the dough out onto a gently floured surface and knead three to five occasions, just until it comes down together. (Don't overknead or even the biscuits is going to be tough.) Unveil to at least oneOr2 inch thick, then eliminate biscuits utilizing a floured 2-inch-round cutter. Arrange with an ungreased baking sheet. Reroll the scraps and eliminate more biscuits. Brush the tops with melted butter.
Bake the biscuits until golden brown, 12 to fifteen minutes. Serve warm.
Photograph by Yunhee Kim