At our family dinner table buttermilk biscuits were a staple. We had them with many different types of meals. In fact, they were one of the first things I ever learned how to cook, followed closely by quiche soon after I first got the baking bug. No matter how many new things I try I come back to biscuits as one of the tastiest sides you can have with either breakfast or with dinner!
These brown sugar bacon buttermilk biscuits (say that 3 times fast) have the same foundation of flavor and buttery layers as a traditional biscuit. But, they also have a few things extra. For starters they have a bit of brown sugar in them which of course makes them sweet.
They also have some chopped cooked bacon in them as well, for a bit of a sweet and salty thing going on. There’s only 4 slices in the whole recipe and this is to keep the biscuits rollable and cuttable. And make sure you roll these out nice and thick, too!
You’ll brush the biscuits with melted butter and then sprinkle some more brown sugar on top, too. This is where you can add a bit more chopped bacon if you really want to amp up that smoky bacon flavor.
But, I don’t recommend adding any more bacon to the dough as you might not be able to work it properly if you did.
Once these are ready to eat you get those wonderful layers in each biscuit that make them easy to split and add even more butter to (should you desire).
This is a delectable, addictive biscuit treat that will having you going in for a second serving. In fact, I’ve made these for dessert before since they are so rich and decadent! These biscuits pull out all the stops in terms of flavor and I couldn’t be more here for it.
Brown Sugar Bacon Buttermilk Biscuits
Makes 10-12 biscuits
20m prep time
15m cook time
- 2 cups all-purpose flour, plus extra for flouring
- 1/3 cup brown sugar, plus more for topping
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) butter, cubed and divided
- 3/4 cup buttermilk
- 4 slices cooked bacon, chilled and chopped
- Preheat oven to 450˚F. In food processor pulse flour, brown sugar, baking powder, salt, and 7 tablespoons cold, cubed butter together. Do not over mix. Or use pastry knife to cut butter into dry ingredients by hand.
- Slowly add buttermilk, mixing in between additions. Stop when dough just holds together- it’s ok if you don’t use all the buttermilk. Fold in bacon.
- Flour work surface. Turn out dough onto floured work area and fold dough over on itself a few times, kneading a bit as you go. Roll out to 3/4” thickness. Use biscuit cutter to cut out 10-12 biscuits depending on size of cutter, re-forming and re-rolling if needed.
- Add biscuits to baking pan and bake for 11-15 minutes or until golden brown on top and bottom. While still hot melt remaining butter and spread on top, followed by some brown sugar. Serve while still warm. Freeze leftovers by allowing biscuits to cool completely before double bagging in thick freezer bags.
Recipe adapted from Heather Lucille’s Kitchen.