Published: · Modified: by Kathy Kingsley · This post may contain affiliate links · 2 Comments
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If you love flaky biscuits with a tender texture and a lot of taste, then you'll love this recipe for flaky bacon and chive biscuits. Made with a few simple ingredients, fresh chives and crispy bacon, these homemade biscuits get their flakiness from the cold buttermilk and butter.
Enjoy these buttermilk biscuits as a tasty snack or as part of a larger meal. a homemade biscuit will never disappoint!
Jump to:
- Essential Ingredients
- How to make the recipe
- Storing and reheating the biscuits
- More Biscuit Dough Uses
- Recipe tips
- Recipe FAQs
- More Biscuit Dough Uses
- More recipes to try
- Comments and ratings
- Flaky Bacon Chive Biscuits
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Essential Ingredients
Buttermilk: The acidity in the cold buttermilk works in conjunction with the baking powder to help the biscuits rise.It also adds a nice tangy component to baked goods.
How to make the recipe
1. Position rack in the center of oven and heat to 450°F. In a large bowl, combine the flour, baking powder, baking soda, and salt and pepper with a whisk.
2. Using a box grater, grate the cold butter on the large hole setting and finely chop the remaining nub on a sheet of parchment or waxed paper. Work the butter into the dry ingredients just until the mixture looks like coarse cornmeal with some pea size lumps of butter remaining. Those lumps of cold butter will melt in the oven, releasing steam that forms air pockets and creates flaky layers in the biscuits.
3. Make a hole in the center of the mixture. Pour in the cold buttermilk and fold everything together with a big spoon or silicone spatula just until they’re moistened and come together in a mass. Mixing too much at this point will lead to tough biscuits.
4. Sprinkle with the fresh chives and crispy bacon, then continue to fold the dough until it starts to come together. Do not overwork the dough or the biscuits will be tough.
5. Turn out the dough onto a floured surface and pat it into a 1-inch thick rectangle.(A)
6. Fold one side in, then the other. Turn the dough horizontally. Gently flatten it into a 1-inch thick rectangle once again. (You can use your hands or a rolling pin to flatten the dough.) Repeat the process three to four more times. (B)
7. Using a 2 ½-inch round biscuit cutter (or a cookie cutter or pastry cutter) cut out the biscuits. (C) Re-roll scraps until no more dough is available. You should be left with around 8 biscuits.
8. On a parchment paper-lined large, heavy baking sheet, arrange the biscuits close together. (D) Make sure they are touch one another.
9. Bake for 15 to 18 minutes, or until golden brown. Serve warm.
Storing and reheating the biscuits
- Place the entire pan of uncooked biscuits in the freezer overnight to freeze them. Remove them from the parchment paper and place them into a freezer bag for up to three months once they have been frozen.
- Allow the frozen biscuits to defrost before baking them. Baking them as usual will cause them to cook unevenly and possibly shatter, so wait until they're completely thawed before cooking.
- You may also freeze the cooled, biscuits after they've been baked. Simply defrost the biscuit and re-bake it to refresh its texture.
- To reheat baked biscuits: Wrap them in foil and place in a 300°F oven for 10 to 12 minutes. If the biscuits are frozen, bake for 20 to 25 minutes.
- Store the baked homemade buttery biscuits in an airtight container at cool room temperature for up to 2 days.
More Biscuit Dough Uses
This buttery biscuit dough is endlessly versatile: Roll it very thin to make crackers, wrap it around peaches for a summertime riff on apple dumplings, fill it with a little bit of cinnamon-sugar and nuts and roll it up into pinwheels, and even use it as a tender crust for a savory tomato pie.
Recipe tips
- When it comes time to cut the biscuits, press your biscuit cutter or round cookie cutter straight down without twisting, and dip it in flour between each cut.
- Place the biscuits close together on the baking sheet for soft crust. If you prefer a crispy crust, place them about 1-inch apart,
- You can change the size of the biscuit if you want them to be larger or smaller. Just remember to adjust the baking time accordingly as smaller biscuits cook quicker and larger ones take longer.
- You can also add some shredded sharp cheddar cheese to these homemade biscuits to make Bacon Cheddar Chive Biscuits.
- Some cooks like to make their biscuit dough in a food processor, but i do not recommend this. I find the best way to mix the dough is by hand, so as to not overwork it and make a flaky, perfect biscuit.
- You can also opt to brush the unbaked biscuits with a little egg wash to give them a shiny, golden brown tops when baked.
Recipe FAQs
Why does the butter need to be cold for biscuits?
Rubbing the grated, cold butter into the flour mixture is a key step that gives the biscuits their flaky texture. The moisture that evaporates when the cold fat comes in contact with the heat from the oven during baking is what creates the fine-grained layers and flaky texture in the biscuits.
What other mix-ins can I use?
There is a load of options for adding extra ingredients to your biscuits. You may use ham cut into tiny pieces, shredded parmesan, chopped fresh rosemary, roasted garlic, prosciutto, jalapeños, thyme, or pepper jack cheese.
How do I serve the biscuits?
One of our favorite ways to enjoy the biscuits is just covered with lots of butter when they are warm so it melts. Or you could make them into a breakfast option with some eggs and grits. Another option is to serve as a brunch item with white sausage gravy or even alongside a hearty stew.
More Biscuit Dough Uses
Biscuit dough is endlessly versatile: Roll it very thin to make crackers, wrap it around peaches for a summertime riff on apple dumplings, fill it with cinnamon-sugar and nuts and roll it up into pinwheels, and even use it as a tender crust for a savory tomato pie.
More recipes to try
- Blueberry Buckle Muffins
- Pimento Cheese Buttermilk Biscuits
- Fluffy Sweet Potato Biscuits with Cinnamon Butter
- Easy Mango Jam
If you’ve tried these Flaky Bacon and Chive Biscuits or any other recipes on our site, please leave a comment and rating below. We love hearing from you!
Flaky Bacon Chive Biscuits
Kathy Kingsley
Fat and tender with flaky layers that beg to be pulled apart and slathered with butter, these bacon and chive biscuits are hard not to love. They are excellent split and pan-grilled in butter, smothered in white sausage gravy and served with eggs and grits, or eaten plain. I use a technique that involves rolling and stacking the layers on top of each other, creating numerous layers that make these biscuits super tender and flaky. See Step-by-Step How-To Instructions.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast and Brunch
Cuisine American
Servings 8 biscuits
Calories 218 kcal
Ingredients
- 2 cups all-purpose flour plus more for surface
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. Salt
- ¼ tsp. fresh ground black pepper
- ½ cup 1 stick butter, very cold or frozen
- 1 cup buttermilk
- 3 strips crispy cooked bacon crumbled
- ⅓ cup snipped fresh chives
Instructions
Preheat the oven to 450°F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and pepper.
Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps.
Make a well in the center of the mixture. Pour in the buttermilk Fold everything together with a large spoon or rubber spatula Sprinkle with the chives and bacon and continue to fold the dough until it begins to come together. Do not overwork the dough.
Turn the dough out onto a floured board and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.
Cut out the biscuits using a 2 ½-inch round cutter. Re-roll scraps until all the dough is used. You should have about 8 biscuits. Arrange close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
Bake until golden brown, 15 to 18 minutes. Serve warm.
Notes
See Step-by-Step How-To Instructions.
When it comes time to cut the biscuits, press your biscuit ring straight down withouttwisting, and dip it in flour between each cut.
The key to making the biscuits tender are the fats, so use good-quality buttermilk and butter.
Nutrition
Serving: 1biscuitCalories: 218kcalCarbohydrates: 25.1gProtein: 3.4gFat: 11.8gCholesterol: 30.5mgSodium: 149.8mgSugar: 0.1g
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