Burt’s Big Buttery Bacon Buttermilk Biscuits

Yeah, say that three times real fast! So, I’m sick and can’t seem to rest, waiting to go to the doctor in the morning. In the meantime, Rosie finally gave me permission to share with everyone one of my favorite recipes. I hope you enjoy these as much as I do.

Burt’s Big Buttery Bacon Buttermilk Biscuits

Prep Time: 35 min. (25 with food processor).
Cook time: ~13 minutes.



2 cups of All-Purpose Flower (a little more for dusting)
2 tablespoons of Baking Powder
1 tablespoon Sugar
1 teaspoon of Salt
6 tablespoons of real butter for mix (or 5 tablespoons butter flavored Crisco)
1½ cups of Buttermilk
2 cups of Shredded Cheddar Cheese
1 small package of Bacon Bits (about ½ cup)

Butter for Brushing:

5 tablespoons real butter
½ teaspoon of Garlic Salt
1 teaspoon of Italian Blend Seasoning

Tools you might want to have ready:

Food Processor (mine is 8 cup and does this great)
Large mixing bowl
Manual dough and pastry blender
Measuring cup
Measuring spoons for teaspoon and tablespoon
Long, flat edged knife
Non-stick cooking sheet (Do not grease or flour this sheet)


  • Add your flour (by sifting), baking powder, sugar, salt, and butter (cut into 1 tbsp. squares) into your bowl. Use the dough blender tool (or a fork) to manually cut the butter into the flour until the mixture has a “crumby” look. If you are using a food processor, add all ingredients to it and pulse about 30 seconds, then pour into mixing bowl.
  • Next, add your buttermilk and mix with dough blender or fork until mixed well. It should be trying to form a ball at this step.
  • Now add the cheddar cheese and bacon bits to the bowl and, using your hands (or dough blender), knead the cheese and bacon into the dough.
  • Lightly dust an area with flour to work the dough and empty the dough to its surface.
  • Knead and fold the dough about 4-6 times, then shape the dough into a square. Cover and allow dough to rest about 20-30 min.

While dough is resting, preheat your over to 425°F.

  • Uncover dough. Press dough to level out from rising and keep square shape.
  • Use the knife to cut straight through the dough using a “tic-tac-toe” cut so the dough is separated into nine equal parts.
  • After lightly dusting hands, take each square of dough, roll each one into a ball using your hands.
  • Gently squash it to form the biscuit and place each of them onto the cooking sheet.
  • Using a spoon, make a small dimple in the top of each biscuit.

Almost there! Now we have to make and add our brushing butter.

  • Place your brushing butter in a microwave-safe bowl, cover, and melt.
  • Add garlic salt and Italian blend seasoning into the melted butter and mix.
  • Using a brush, apply butter to the tops of the biscuits, allowing a little liquid butter to reside in the dimples you made in the tops.
  • Place on center rack in oven for 12 minutes.
  • Once biscuits have cooked, you might want to turn on your broiler for a minute or two to brown the tops a little (I always do!). ALWAYS be certain to keep an eye on your biscuits when they are on broil! It only takes a few seconds distraction to go from golden brown to “coffee grounds”.
  • Remove biscuit sheet from oven and allow to sit 1 minute.
  • Eat up!

Please cook (and eat) responsibly!

About Burt Kilgore

Burt Kilgore is an amateur writer, dispatcher, filmmaker, husband, father, and grandfather. You can find most of his work here, but he hopes that you will be able to pick up one of his stories in the future at Amazon, Barnes & Noble, or Audible.Com.

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