Bacon Cheddar Tomato Biscuits

Hello, my name is Emily and I L-O-V-E biscuits. If you’ve been here for a while, then you already know that about me. I love biscuits that are plain and biscuits that are special. I love sweet biscuits and I love savory biscuits. I love biscuits with honey and biscuits with jelly. I-love-biscuits. These Bacon Cheddar Tomato Biscuits are a continuation of my on-going ode to biscuits!

The one requirement I have for biscuits is that they must be light and fluffy. (Wait? Is that 2 requirements?)

2 tricks to get fluffy biscuits

I have 2 tricks to share with you that ensure a fluffy biscuits:

• grate in cold butter
• do not over mix

If you follow those 2 tips, you’l be well on your way to an excellent biscuit experience, I promise.

To mix up these Bacon Cheddar Tomato Biscuits, combine the dry ingredients and fats into large mixing bowl, add in the bacon, cheddar and tomatoes.

Pour in the buttermilk and then work it all in together by stirring with a fork. Dump out onto a floured surface and knead 10 times. Form into a 12″ x 10″ (approximately) rectangle.

Cut into 2″ biscuits and place on a prepared baking sheet. Brush with egg wash and sprinkle with grated cheese and flaky salt.

Bake until done in the center and golden on top.

Serve with butter and jelly – and enjoy. I love the bacon and cheddar flavors in this biscuit and those pops of tangy dried tomatoes!! Truly, the perfect combination of flavors.

Bacon Cheddar Tomato Biscuits

• 4 c AP flour
• 2 T baking powder
• 1/8 t baking soda
• 2 t sea salt
• 3 T sugar
• 1/3 c salted butter, cold
• 1/3 c shortening
• 2 c buttermilk
• 8 oz sharp cheddar, grated (reserving 5 T for sprinkling on top)
• 1/3 c dried or dehydrated tomatoes
• 10 pieces, fully cooked thick cut bacon, cut in 1/2 ” pieces
• 1 egg, whisked for brushing on top
• flaky salt for sprinkling on top

Preheat oven to 425°. Prepare a 1/4 sheet baking sheet by spraying with non-stick baking spray.

In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt.

Add shortening and (using a cheese grater) grate in cold butter. Using a fork, gently toss butter and shortening.

Add cheese, bacon and tomatoes, tossing to incorporate.

Create a well in the center of the mixture and pour buttermilk into the well. Using a fork, incorporate the buttermilk, working the dough into a shaggy texture.

Turn dough out on a floured surface, knead 10 times. (only for about 30 secs.)

Pat the dough into a 10″ x 12″ rectangle, approximately 2″ thick. Using a 2″ cutter, cut biscuits and place onto prepared baking sheet, 1″ apart. Re-flour cutter between cuts.

Brush the top of each biscuit with whisked egg and sprinkle with flaky salt and reserved grated cheese.

Bake 18-20 minutes or until baked through and medium-light golden on top.

Makes 14-16 biscuits depending on the size and thickness.