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!
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
- 1½cupswhole buttermilk
- 1lbSmithfield Hometown Original Bacon,cooked, crumbled
- 1tspKosher salt,topping
- ¼tspblack pepper,coarsely ground, topping
Instructions
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Preheat oven to 450 degrees F.
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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.
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Add in the black pepper and the bacon.
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Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
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Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
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Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.
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Cut the biscuits into 2 inch by 2 inch squares.
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Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
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Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.
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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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