Cheesy Bacon Buttermilk Biscuits

• Meat

  • 6 slices Bacon

• Produce

  • 1/4 tsp Garlic powder
  • 4 Green onions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tbsp Baking powder
  • 3 cups Flour
  • 1 Maldon smoked sea salt flakes
  • 1 pinch Red pepper flakes

• Dairy

  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 1 1/2 cups Gruyere cheese

Found on keviniscooking.com

Description

Directions

• In a large skillet, cook bacon over medium heat until crisp. Remove from skillet and drain on paper towels. Crumble bacon and set aside.
• Leave 1 tablespoon bacon drippings in skillet (saving remaining for other use). Sauté green onions in bacon fat for 2 minutes, set aside.
• Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside. In a bowl, whisk together the buttermilk and egg. Set aside.
• In a bowl whisk together the flour, baking powder, garlic powder, and red pepper flakes. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Mix in crumbled bacon, green onions, and shredded cheese. Make a well in the center of the flour mixture.
• Reserve 2 tablespoons of the buttermilk mixture, set aside to brush on biscuits later. Add remaining buttermilk mixture to flour mixture. Using a fork, stir just until mixture is moistened.
• With your hand, knead dough by folding and gently pressing it for 10 to 12 folds or just until dough holds together in bowl. Roll out dough evenly to 1/2-inch thickness. Using a 2- to 2-1/2-inch round cutter, cut rounds from the dough. Place rounds, nearly touching, on prepared baking sheet. Brush rounds with reserved 2 tablespoons buttermilk mixture. Top each biscuit with sprinkle of Maldon Smoked Sea Salt Flakes (optional).
• Bake about 15 minutes or until golden brown. Transfer biscuits to wire racks to cool completely. Serve as is or with butter.

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