My hair is in rollers. Like… kickin’ it old school in Velcro rollers.
No one needs to know that besides the 137 of you who read this blog, my cat, and any random person who comes to this blog after Google searching “the most awesome biscuits ever made, for real”.
Ah.. the rollers. It’s amazing how un-cute you have to look to eventually look cute-ish. Boys don’t do this. They just put on cardigans and look hot.
Now… there’s a lot of good news I need to tell you about these biscuits. First: bacon. Second: brown sugar. Third: butter. Fourth: they’re freaking biscuits!!! And fifth: they do not have an un-cute phase. They’re all cute/delicious/freak-out-worthy, from beginning to end.
Do you really need convincing? No. Do I really need these rollers? Um… today? Yes.
I love when baked goods start with salty bacon and brown sugar.
It’s really a good path.
Cold butter is the key to big, fluffy biscuits.
It gets incorporated into the dough with fast fingers.
Sweet and salty bacon is paired with very coarsely crushed black pepper.
Every day needs a bite of spice!
Just mix biscuits with a fork… no biggie.
Try not to sneak all of the bacon bits out of the dough and into your mouth.
I could just stare at this picture all day. It’s like being in love.
These biscuits… besides being completely delicious… are smack dab in the middle of sweet and savory.
You could top them with butter and jam, and feel just right. Or! You could add a fried egg and tomato jam and have a perfectly tasty morning.
It’s up to you. Choose your own bacon biscuit adventure!
Brown Sugar Bacon Biscuits
makes about 8 biscuits
For the Bacon:
6 slices of bacon
1 tablespoon brown sugar
coarse ground black pepper
For the Biscuits:
3 cups all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 to 1 teaspoon coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk
Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Don’t put the bacon on paper towels or they might stick. Ick! Allow to cool until you’re able to handle the slices and chop into medium chunks. Set aside.
Increase oven temperature to 425 degrees F. Line another baking sheet with parchment paper or foil, and set aside.
In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring to incorporate. Once batter is nearly incorporated, add bacon and mix in.
You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, Just make sure it comes together.
Roll or pat dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve biscuits warm with jam or a fried egg.
I love these biscuits the day they are made. They can be kept in the fridge and will last for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.
Steve
I made the Brown Sugar Bacon Biscuits today. Now I know what I am bringing to my family for Thanksgiving! Really delicious! I tried them with my favorite Blissful Blueberry tea. Thanks for the great recipe!
Teri
These look amazing! Bacon is one of my top 5 favorite foods. I can’t wait to try these :) I’m a new follower of your blog and you bring a smile to my face every blog entry I read! I feel like we could be best friends…
Do you have a recipe to tomato jam? That sounds amazingly delicious!
Amy
I love that your posts always sound like they came off the top of your head, yet they totally work. Whenever I say something without thinking it through first…well…so far nobody’s killed me, but I’m not going to count on my lucky streak lasting forever.
Sarah Jane
Oh goodness, these look seriously good.
Pretty sure I’ll be making them soon! :-)
Wendy Darling
Im making these right NOW! I’ve been craving them all week, but today is the day! Thanks Joy.
I hope you enjoyed Baltimore while you were here
Wendy Darling
Oh no!!! What did I do wrong??? The biscuits were SO dry! Almost the texture of a sandy cookie. Tasty little things but so dry and crumbly that we couldn’t eat them.
Christina
Hi Joy! I just made your biscuits and they were delicious! I’m from Scotland and I was surprised at how different they were to our version of biscuits, the scone. The general appearance was much the same but they were a lot lighter and flakier, very yummy. I had mine with maple syrup drizzled over and had to stop going back for more! The only query I have is, do you use a conventional oven or a fan assisted? I have a fan but so many recipes are for conventional that I usually adjust the temp down about 20 degrees or so. I baked these at 200 degrees celcius and they took about 20 mins or so, i’m wondering if I should have just left the temp at 220 degrees? Thanks for the awesome recipe!
Alma
Hi Joy! I made the biscuits on Sunday and blogged about it with a link back to your post. The biscuits were delicious and my new favorite! Thanks Joy!
vivianluna.blogspot.com
Erin
Can I just tell you I love you & all your recipes & awesome posts?!!!
Christina
These were AWESOME!! And dangerous at the same time.
Lucia
I’m waiting for a breakfast with my boyfriend. One of the slow kind: me and him in bed, hot tea, pancakes, and bacon biscuits. Nothing else.
Jas
Babe.. you just gave me ideas!! these biscuits would be perfect for that!! :D
Ottavia
I’m going to an international pastry school in Florence, Italy and I made these yesterday to bring to class with me this morning so all us american students could have a little break from all the Italian pastries we make every day and much on a taste of comfort food from home. I used diced smoked pancetta instead because Italy doesn’t have strips of bacon that easily available. They turned out amazing and everyone was stoked on them, even my Italian pastry teacher :)
P.S. You’re awesome and I totally talk about you to like all my friends and my mom all the time!
Courtney @ The Granola Chronicles
I’ve been a lurker for far too long! Coming out of hiding to finally comment – so glad Cate introduced us at Foodbuzz this weekend. You’re a gem.
I do believe these biscuits look absolutely delicious. But with bacon, that’s a given. :)