Black Pepper Bacon Biscuits Recipe

Black Pepper Bacon Biscuits Recipe

How To Make Black Pepper Bacon Biscuits

This biscuits recipe yields fluffy and flaky biscuits that are packed with black pepper bits and savory bacon slices. Perfect for a filling brunch!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 4cupsself-rising flour,plus more for dusting
  • 8tbspcold butter,cut into small cubes
  • 4ozcold cream cheese,in small chunks, ½ box
  • 2tspblack pepper,coarsely ground
  • cupswhole buttermilk
  • 1lbSmithfield Hometown Original Bacon,cooked, crumbled
  • 1tspKosher salt,topping
  • ¼tspblack pepper,coarsely ground, topping

Instructions

  1. Preheat oven to 450 degrees F.

  2. 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.

  3. Add in the black pepper and the bacon.

  4. Make a well in the center of the mixture and add the buttermilk and mix together with your hands.

  5. Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.

  6. Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.

  7. Cut the biscuits into 2 inch by 2 inch squares.

  8. Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.

  9. Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.

  10. Bake for 15 to 17 minutes, rotating the pan halfway through baking.

Nutrition

  • Calories: 141.89kcal
  • Fat: 9.12g
  • Saturated Fat: 4.12g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 3.23g
  • Polyunsaturated Fat: 1.03g
  • Carbohydrates: 11.21g
  • Fiber: 0.42g
  • Sugar: 0.76g
  • Protein: 3.52g
  • Cholesterol: 19.69mg
  • Sodium: 271.70mg
  • Calcium: 63.96mg
  • Potassium: 63.46mg
  • Iron: 0.73mg
  • Vitamin A: 39.35µg
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