Cheddar, Bacon, and Fresh Chive Biscuits

Recipe Notes Adapted from
Makes 12.


6 slices thick-cut bacon

3¾ cups flour

1½ teaspoons baking soda

1½ tablespoons baking powder

1¼ teaspoons salt

2½ cups (packed) coarsely grated sharp cheddar cheese

1 stick chilled unsalted butter cut into ½-inch cubes

1/3 cup chopped fresh chives

1¾ cups chilled buttermilk


Position a rack to just above center in the oven and preheat oven to 425°F.

Line a large baking sheet with parchment paper or a silicone baking mat.

Cook the bacon over medium heat until crisp. Rest it on paper towels to let it cool and to blot off some of the fat, then chop it coarsely.

Combine the flour, baking powder, baking soda, and salt in the work bowl of a food processor and blend for 5 seconds. Add the butter and blend until a coarse meal forms (about 30 seconds).

Pour the mixture into a large mixing bowl and add the cheese, chives, and ba­con. Gradually stir in the buttermilk.

Lightly flour your hands and drop a handful (about ½ cup) of batter at a time onto the lined baking sheet—be sure to space the biscuits about 2 inches apart.

Bake until the biscuits are golden, 18 to 20 minutes.

Serve them warm or at room temperature.