Utterly Flaky Bacon, Cheddar & Jalapeño Biscuits
My homemade bacon, cheddar, and jalapeño biscuits bake up tall, irresistibly flaky, and deeply flavorful. Finished with a brush of honey butter and flaky sea salt, they strike the perfect balance between savory and just-sweet-enough. With a simple folding technique and a few key tips from recipe testing, this is a foolproof buttermilk biscuit recipe that delivers bakery-worthy results right at home.
Servings: 8 biscuits
Calories: 796kcal
Equipment
Ingredients
Ingredients
- 4 strips of bacon, cut into lardons (thin strips)
- 3¼ cups (390g) all-purpose flour, plus more for dusting
- 2¼ tsp baking powder
- ½ tsp baking soda
- 1½ tsp kosher salt
- 1 cup (2 sticks; 227g) unsalted butter, very cold, diced
- 1 cup (100g) white or yellow Cheddar, shredded
- 1 medium jalapeño, minced
- 1 cup (237ml) buttermilk, very cold
- 3 Tbsp (45g) unsalted butter, melted
- 1 Tbsp honey
- Flaky sea salt
For Serving
- Butter
- Honey
- Jam
Instructions
- Cook the bacon. Heat a skillet over medium heat. When hot, add bacon then cook, stirring occasionally, until crispy on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a paper towel-lined bowl. Set aside.
- Mix the dry ingredients. Whisk together 3¼ cups (390g) all-purpose flour, 2¼ tsp baking powder, ½ tsp baking soda, and 1½ tsp kosher salt in a large bowl.
- Add butter. Use a pastry cutter or your hands to cut in 2 sticks (227g) of cold butter until pea-sized pieces form.
- Flavor the dough. Add 1 cup (100g) shredded Cheddar, the crispy bacon, minced jalapeño, and 1 cup (237ml) cold buttermilk. Mix with a wooden spoon until just combined.
- Roll out the dough. Pour the dough out onto a lightly floured surface and gently pat into a rectangle about 1½” tall. The dough should be craggly and just holding together. There will be bits of flour falling off on all sides. Use a bench scraper to cut the dough into 4 equal rectangles, then carefully stack them on top of each other. Press down slightly, then repeat once more, patting into a 1½” tall rectangle, cutting into four equal quadrants, and stacking them. Use a lightly floured rolling pin or your hands to gently roll out into a 1½” tall rectangle (the shape isn’t as important as keeping the height!).
- Chill the biscuits. Use a bench scraper to cut the dough into 8 (large) or 9 (smaller) biscuits, then carefully transfer to a baking sheet lined with parchment paper, leaving about 2-inches between each. Transfer the biscuits to a freezer for 10-15 minutes (or a fridge, just let them chill a bit longer). Preheat an oven to 425°F (220°C).
- Bake. Combine 3 Tbsp melted butter and 1 Tbsp honey in a small bowl, then brush on top of the biscuits. Sprinkle each with a bit of flaky sea salt, then bake for 15-20 minutes, or until the biscuits have puffed up and the tops are golden brown. Serve warm with butter, honey, and/or jam.
Notes
- Nutrition facts assume 8 biscuits.
- You absolutely must weigh the flour to get the ratios right. If you don’t own a kitchen scale, use the spoon and level method, or you’ll end up with way too much flour.
- Make-ahead: These can be shaped and frozen solid before baking. Transfer to a freeze-safe bag and bag straight from frozen, adding a few extra minutes to bake time.
- Store leftovers at room temp for 1 day or refrigerated for up to 3 days.
- Reheat in a warm oven at 325°F (163°C) until heated through.
- Any honey butter that drips onto the parchment will brown – it won’t impact the taste of the biscuits. It’s just that honey burns at high heat. Trust me, you want the flavor of the honey on top of each biscuit!
Nutrition
Serving: 1biscuit | Calories: 796kcal | Carbohydrates: 78g | Protein: 19g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 927mg | Potassium: 202mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1246IU | Vitamin C: 2mg | Calcium: 333mg | Iron: 5mg
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