Empower Network

Nothing makes my mourning than fresh made buttermilk biscuits with my eggs. There is nothing easier to make, well relatively speaking.  Fresh cheese and bacon buttermilk biscuits made fresh with raspberry jam is awesome.

There are fussier methods but I choose my easy method over the more fussier methods any day. Besides who whats to be that fussy in the mourning. Now if you were making a fancy meal trying to impress someone that would be another story.

First thing to do is turn on the oven to preheat to 450 degrees.  Make sure the rack is set so the tray sits in the middle of the oven.

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter  softened
1/2 cup chopped bacon bits
1 cup shredded cheddar cheese
1 1/4 cups buttermilk (see note)

Get To Work Making The Buttermilk Biscuits

Mix the dough.  Combine the dry ingredients in a large mixing bowl. stir with a fork until well blended.  Added the softened butter and fix with a fork or pastry blender until crumbly. Now you can add the bacon bits and cheese. Blend everything until well mixed. Pour in the buttermilk and stir with the fork until all the dry ingredients are moistened. It is important to get all the dry ingredients blended.

Scoop Out the buttermilk biscuits. I use a 1/2 cup dry measure and scoop out each portion and mold them by hand to about 1 inch thick biscuits. You should get about 6 – 8 biscuits out of each batch. I am fairly rough making buttermilk biscuits but that is my way. I don’t like being fussy with mixing and  measuring carefully.

Into the Oven.  Place the buttermilk biscuits on a greased pan or on parchment paper.  Bake up the biscuits until golden brown – about 15 – 25 minutes. Let them sit on the backing sheet for 10 minutes before moving them to a cooling rack. Enjoy them with raspberry jam or just butter. Hmmmm good.

Note: If you don’t have buttermilk then use regular milk with 1 tablespoon of lemon juice added. let it sit and thicken for 15 – 20 minutes before adding to the mix.

The type of flour you use is pretty important if you want light fluffy buttermilk biscuits. You need a soft wheat flour to get that light fluffy texture.  where I live in Canada the wheat is much harder so I cut it by half with a cake flour to lighten it up.

I hope you can try these next time you have some left over bacon bits and cheese. These buttermilk biscuits are simply awesome with soups or stew as well.

Enjoy.

PS: Your comments are always appreciated.

PPS: If you like these buttermilk biscuits you may also like my homemade pizza dough recipe or my simply awesome Cinnamon Rolls.