These hearty bacon and cheese biscuits can be served with your favorite soup or chili.
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1 3/4 cups all-purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon dry mustard
1/4 teaspoon coarse ground pepper
1/4 teaspoon salt
1/3 cup Land O Lakes® Butter, softened
1 cup shredded Cheddar cheese
1/4 cup real bacon bits
2/3 cup milk
1 tablespoon Land O Lakes® Butter, melted
*Substitute 4 slices bacon, cooked, crumbled.
Heat oven to 450°F.
Combine flour, cornmeal, baking powder, sugar, mustard, pepper and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 3/4 cup cheese and bacon bits. Add milk; stir just until flour is moistened. Shape dough into ball.
Place dough onto lightly floured surface; knead 5 to 8 times or until smooth. Pat dough into 10x4-inch rectangle. Cut into 10 (2-inch) squares. Place squares, 2 inches apart, onto ungreased baking sheet. Brush tops with melted butter. Bake 10-12 minutes or until lightly browned. Sprinkle with remaining cheese. Serve warm.
When kneading biscuit dough, try not to over knead. Fold and press the dough gently for 5 to 8 strokes or just enough to distribute the moisture for flaky biscuits. Excessive kneading may make the biscuits tough.
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