Now let’s get something straight. I have made scratch buttermilk biscuits for many years. And they’re badass. I am one picky bitch when it comes to bacon. And the bacon that makes the cut (I recommend applewood-smoked) is always freaking on-point. But for some unknown reason (I blame the devil), it never occurred to me to combine the two. That’s why when this insanely genius possibility popped up on my radar, I had to change my pants immediately.
I recommend sitting down so you can really and truly appreciate the gravity of what I’m about to tell you…
So, at the end of this little exercise, should you choose to partake (I highly recommend partaking), not only will you feast on impeccably crisped bacon, you’ll also have perfectly plump, warm little bacon-y puffs of biscuit goodness that have been…waiiiiiiiiiiit for it…baked IN the bacon fat…don’t pass out, stay with me…annnnnnnd slathered with more bacon fat as the crowning glory on a meal-match made in heaven.
The golden biscuits emerge from their bacon sauna light, fluffy and moist, with exceptional flavor and deliciously browned bottoms, having soaked up juuuuuuust the right amount of smoky drippings – the perfect vehicle for a nice, big pat of fresh, creamy butter and a drizzle of sweet, amber honey. So good, you just might wanna slap yourself for wasting your entire life thus far on regular ol’ biscuits.
This is another winner of a recipe from my fave Sheet Pan Suppers, although I made a couple little tweaks just based on personal preference, using my own tried-and-true biscuit recipe (nearly identical to the one in the book, with just slightly more buttermilk) and reducing the bacon cooking time, as I prefer my bacon (and only my bacon) kinda limp. So those things have been changed to reflect those preferences. Enjoy. Try and remember to continue breathing as you shove biscuits into your wide-open trap.
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
biscuits
|
Ingredients
|
|