3 3/4 cups bread flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into cubes (I’m sorry, Jen!)
2 cups (packed) coarsely grated sharp cheddar cheese (I’m so sorry, Jen!)
1/2 cup (packed) finely grated gruyere cheese (I’m truly ever so sorry, Jen!)
6 thick-cut bacon slices (I’m so, very, very, infinitely sorry, Jen!)
1/4 cup chopped fresh chives, parsley, basil, or whatever pretty greenery blows your hair back
3/4 cup chilled buttermilk
1 cup sour cream
Preheat oven to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Sift together flour, baking powder, baking soda, and salt. Add butter cubes and mix with a pastry blender until the mixture is a coarse meal. (You could use a food processor if you’re lazy, but I was feeling old school last night.) Add cheeses, greenery, and bacon; toss to blend. Gradually add buttermilk and sour cream, stirring to moisten evenly (batter will feel sticky).
Drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart. Likewise, you can form triangles, or roll it out and cut shapes out. (Pigs would be awesome.)
***Now here’s where my recipes gets a smidge controversial. These are technically biscuits, so you can put them directly into the oven and they will come out flaky and delicious. I’m more of a scone person, myself, so I prefer to beat an egg white and baste the tops with it before baking. They develop a beautiful, glossy, golden crust with a light, moist center.***
Bake these little bacon darlings until golden lightly browned on the bottom edge, 15 to 18 minutes. Brush biscuits lightly with melted butter. Let cool for however long it takes to avoid burns while stuffing your face.
It probably goes without saying that these are phenomenal when cut in half and turned into egg and cheese breakfast sandwiches…