What really makes a huge difference in the end result is that these biscuits are made using bacon grease. Trust me – it makes these biscuits fit for a king! Once you’ve tried them this way, there’s just no going back to your old recipe again. And I also think biscuits made with buttermilk are better than any others!
Want to know what I always do when making this recipe? I make a double batch of the biscuits, fill half of them with the bacon and cheese for breakfast, and then serve the rest of them plain with dinner that evening or even the next day. They’re super yummy with soups and stews!
6 – 8 strips of favorite brand of bacon
2 Tbsp bacon grease
2 c Gold Medal all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp kosher salt
3 Tbsp lard – chilled
3 Tbsp Land O’ Lakes unsalted butter – chilled
1 1/4 c Kraft shredded cheddar & monterey jack cheese
1 c Borden buttermilk
Preheat oven to 450 degrees.
Fry bacon and reserve 2 tablespoons of grease.
Combine the next four ingredients.
Cut in the cold lard and butter with a pastry blender.
Mix the cheese into the dry ingredients.
Pour in the buttermilk and bacon grease.
Stir just until the dough comes together; roll out to 1″ thickness and cut out the biscuits with a 2″ biscuit cutter.
Bake for 10 – 12 minutes until golden brown.
Split hot biscuits; lightly butter; place 1/2 slice of crispy bacon between halves; top bacon with favorite jam or preserves; combine halves and enjoy!
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Quick tip: You can substitute shortening for the lard, but it will change the texture and taste of the biscuits a little.
Thank you to David Reeves over at Just A Pinch for this delicious recipe!