Best Flaky Biscuits with Bacon and Cracked Pepper
These biscuits are perfect for an indulgent weekend breakfast. Serve them with
scrambled eggs, your favorite frittata, or make mini sandwiches with leftover ham and
cheddar cheese. Saco powdered buttermilk works well in this recipe, but make sure that
the water is ice cold when you add the melted butter. The tiny clumps of butter that form
from the cold liquid ensure the flakiness of the biscuits – a handy tip from the folks at
America’s Test Kitchen.
6 strips bacon, cut in half lengthwise and then crosswise into 1/4-inch pieces
2 cups unbleached all-purpose flour (10 ounces)
1 teaspoon coarsely ground black pepper
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup buttermilk (cold)
8 tablespoons unsalted butter , melted and cooled slightly (about 5 minutes), plus 2
tablespoons melted butter for brushing biscuits
1. Preheat oven to 475 degrees and adjust oven rack to middle position. Fry bacon
in 10-inch non-stick skillet over medium heat until crisp, 5 to 7 minutes; transfer
bacon to paper towel-lined plate and cool to room temperature.
2. Whisk flour, pepper, baking powder, baking soda, sugar, cooled bacon, and salt
in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium
bowl, stirring until butter forms small clumps.
3. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just
incorporated and batter pulls away from sides of bowl. Spray a 1/4-cup dry
measure lightly with cooking spray and then scoop level amount of batter and
drop onto parchment-lined rimmed baking sheet (biscuits should measure about
2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter,
spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and
crisp, 12 to 14 minutes.
4. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire
rack and let cool 5 minutes before serving.