IE 11 is not supported. For an optimal experience visit our site on another browser.

Kimberly Schlapman's Cheddar Bacon Biscuits

RATE THIS RECIPE
(64)
Kimberly Schlapman's easy cheddar bacon biscuits, toffee bars and Russian tea.TODAY, December 9th 2016.
Kimberly Schlapman's easy cheddar bacon biscuits, toffee bars and Russian tea. TODAY, December 9th 2016.Nathan R. Congleton / TODAY
RATE THIS RECIPE
(64)

Ingredients

  • 8 slices thick-cut bacon
  • 1 cup finely chopped onion
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 cup buttermilk
  • 8 tablespoons butter
  • 1 cup shredded cheddar cheese
  • Chef notes

    Little Big Town singer Kimberly Schlapman shares her recipe for savory biscuits with cheddar and bacon.

    Preparation

    1.

    Cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy, 5 to 7 minutes. Drain the bacon on paper towels. Pour off (and reserve) all but 1 tablespoon of bacon fat from the pan. Add the onion, and cook, stirring, until the onion is lightly browned, about 5 minutes.

    2.

    Combine the flour, baking powder, salt and paprika in a large bowl. Mix to blend, then make a well in the center of the flour mixture and add the buttermilk and melted butter, Cheddar, bacon and onion. Mix gently with a wooden spoon. The dough will be slightly wet and sticky. Using a 1/2-cup dry measuring cup, portion the batter onto a baking sheet, leaving 1 inch or so between each biscuit. You will have about 6 biscuits. 

    3.

    Brush some of the reserved bacon fat on the top of each biscuit. Bake until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.