These take about 15 minutes to throw together and another 15 minutes to bake, so make sure that you give yourself enough time if you plan to serve them alongside a meal. They are going to take up some room in the oven, but they are so well worth it. Whenever we have last minute dinner guests, I always try and whip up a batch of these if we don’t already have some in the freezer that can be thawed out. It makes a nice homemade bread that is something outside of what everyone is used to getting.
Check out what they are saying about this recipe over at The Seasoned Mom:
“Cheddar Chive and Bacon Biscuits are the perfect, prep-ahead side dish for all of your brunches, showers, and Spring celebrations!”
Spring, Summer, Winter, Fall… I’m eating these babies all year long I can tell you that!
Ingredients
4 ounces Sargento cheddar cheese, grated
3 tablespoons minced fresh chives
½ cup Hormel diced cooked bacon
2 cups Gold Medal all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup (1/2 stick) butter
¾ cup milk
Instructions
Preheat oven to 450 degrees F.
In a small bowl, toss together cheese, chives, and bacon with 1 tablespoon flour. Set aside.
In a separate bowl whisk together flour, baking powder, and salt. Use a pastry cutter or two forks to cut in butter.
Add milk and stir just enough to bring the ingredients together. This should make a soft dough. Gently fold in the cheese mixture.
Turn dough onto a floured surface and knead for about 1 minute.
Pat or roll out dough to ½ or ¾-inch thickness.
Cut into rounds (I used a 2 ½ inch round biscuit cutter, but a juice glass will also work!).
For crisp biscuits, place far apart on an ungreased baking sheet. For fluffier biscuits, place them close together on an ungreased baking sheet.
Bake for 12-15 minutes or until golden brown on top.
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Quick Tip: Make a great big batch and store in the freezer for later.
Thanks again to The Seasoned Mom for this savory recipe.
