Black Pepper Bacon Biscuits

• Meat

  • 1 lb Smithfield hometown original bacon, cooked

• Baking & Spices

  • 2 tsp Black pepper, coarsely ground
  • 4 cups Self rising flour

• Dairy

  • 8 tbsp Butter
  • 1 1/2 cups Buttermilk, whole
  • 4 oz Cream cheese

Found on dinnerthendessert.com

Description

Ingredients

• 4 cups self-rising flour, plus more for dusting
• 8 tablespoons cold butter, cut into small cubes
• 4 ounces cold cream cheese, in small chunks (1/2 box)
• 2 teaspoons coarsely ground black pepper
• 1½ cups whole buttermilk
• 1 pound cooked Smithfield Hometown Original Bacon, crumbled
• topping: 1 teaspoon Kosher salt and ¼ teaspoon coarsely ground black pepper

Directions

• Preheat oven to 450 degrees.
• In a large bowl, add in the flour and add the cubed butter into the flour, then the cream cheese into the mixture with a pastry cutter or mixing with your hands quickly until it looks like little pea sized crumbles and some flour.
• Add in the black pepper and the bacon.
• Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
• Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
• Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.
• Cut the biscuits into 2 inch by 2 inch squares.
• Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
• Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.
• Bake 15-17 minutes, rotating the pan halfway through baking.