Cheddar And Black Pepper Biscuits
Bite into these flaky, buttery Cheddar and Black Pepper Biscuits for a savory explosion of flavor! Perfect for breakfast or as a side dish, these biscuits will have you reaching for seconds in no time.
Under 30 minutes
Under 30 minutes
for 20 biscuits
- 6 slices bacon, think-cut, cooked and roughly chopped
- 4 cups all purpose flour (500 g), plus more for dusting
- 1 ½ cups shredded extra-sharp cheddar cheese (300 g)
- ¼ cup McCormick® Freeze-Dried Chives (30 g)
- 4 teaspoons baking powder
- 2 teaspoons McCormick® Pure Ground Black Pepper
- 1 ¾ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 ½ sticks unsalted butter, frozen and grated on the large holes of a box grater
- 1 ¾ cups buttermilk (420 mL), cold
- 1 large egg yolk
- 2 teaspoons water
- Calories 142
- Fat 2g
- Carbs 23g
- Fiber 3g
- Sugar 0g
- Protein 5g
Estimated values based on one serving size.
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- Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine the bacon, flour, cheddar cheese, McCormick® Freeze-Dried Chives, baking powder, McCormick® Pure Ground Black Pepper, salt, baking soda, garlic powder, grated butter, and buttermilk. Stir with a rubber spatula until just combined.
- Turn the dough out onto a lightly floured surface, and gently shape and roll out to a 1¼-inch-thick rectangle.
- Using a 3-inch round cutter or drinking glass, cut out biscuits from the dough, gathering and rerolling the scraps up to 3 more times; you should have about 20 biscuits. Place the biscuits on the prepared baking sheets, spacing evenly, and freeze for 10–15 minutes.
- In a small bowl, whisk together the egg yolk and water. Remove the biscuits from the freezer and brush the tops with the egg wash.
- Bake the biscuits for 14–17 minutes, or until golden brown. Let cool for about 10 minutes before serving.
- Leftover biscuits will keep in an airtight container in the refrigerator for up to 2 days, or you can freeze unbaked biscuits in a zip-top freezer bag for up to 3 months.