These biscuits are perfect for an indulgent weekend breakfast. Serve them with scrambled eggs, your favorite frittata, or make mini sandwiches with leftover ham and cheddar cheese. Saco powdered buttermilk works well in this recipe, but make sure that the w…
What you'll need
Ingredients
6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon coarsely ground black pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
The method
Directions
01
Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer bacon to paper towel-lined plate and cool to room temperature.
02
Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
03
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry measure lightly with cooking spray and then scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
04
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Best Flaky Biscuits with Bacon and Cracked Pepper
Prep
Cook
Yield
These biscuits are perfect for an indulgent weekend breakfast. Serve them with scrambled eggs, your favorite frittata, or make mini sandwiches with leftover ham and cheddar cheese. Saco powdered buttermilk works well in this recipe, but make sure that the w…
Ingredients
6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon coarsely ground black pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Cook Like James · The method
Directions
1
Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer bacon to paper towel-lined plate and cool to room temperature.
2
Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
3
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry measure lightly with cooking spray and then scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
4
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
Cook Like James
Best Flaky Biscuits with Bacon and Cracked Pepper
Prep
Cook
Yield
These biscuits are perfect for an indulgent weekend breakfast. Serve them with scrambled eggs, your favorite frittata, or make mini sandwiches with leftover ham and cheddar cheese. Saco powdered buttermilk works well in this recipe, but make sure that the w…
Ingredients
6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon coarsely ground black pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Directions
1
Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer bacon to paper towel-lined plate and cool to room temperature.
2
Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
3
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry measure lightly with cooking spray and then scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.
4
Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.
