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Savory Breakfast Biscuits

Alec & I work long hours during the week and depend on a well-prepped house to be successful. We do our laundry, clean the house, and do all of our grocery shopping on the weekend to kick off the week in an organized way. Since we are so busy, it’s easy to skip breakfast and rush out the door. One thing I like to make are to-go breakfast treats, like these Savory Breakfast Biscuits.

These Savory Breakfast Biscuits are full of the best breakfast flavors: bacon, cheddar cheese, and chives. They taste great warmed up on the go, or with some scrambled eggs and orange juice if you have time to sit down.

This recipe calls for both grated cheese and grated frozen butter. Instead of hand grating these two ingredients, I highly recommend using a food processor. Having a food process has changed my life. My parents got me a Cuisinart food processor a few years ago for my birthday (hello, adulthood) and I haven’t looked back. By running the butter through the food processor, you can grate an entire stick of butter in just a few seconds.

Savory Breakfast Biscuits

  • Servings: makes 12 biscuits
  • Difficulty: easy
  • Print
Author: Pasta Ragazza

Ingredients

2 1/2 cup all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
8 tbsp butter, grated and frozen
1 tsp salt
3/4 cup milk, cold
8 oz bacon, chopped
1 cup cheddar cheese, grated
4 green onions, minced
1 tbsp butter, melted
Finishing salt

Instructions

Preheat the oven to 450° F.

In a medium skillet, cook the bacon until golden and rendered. Remove from heat and set aside.

In a large mixing bowl, whisk flour, baking powder, baking soda, and salt. Add butter and press the butter and flour with your fingers. Continue to cut the butter and flour until it the mixture is sandy. Add milk, bacon & renderings, cheese, and green onions. Stir the mixture with a wooden spoon until the mixture is just well-mixed. Do not over-mix.

On a floured surface, use your hands to flatten the dough into a sheet. Fold the dough in half, then in half again, and roll it out into a 1/2-inch sheet. Cut the dough with a 2- or 3- inch cookie cutter. Continue to roll and flatten the dough until all of it is cut into circles.

Place the dough rounds on a baking sheet and brush the rounds with butter and sprinkle with finishing salt. Bake until golden, about 10-12 minutes. Remove from the oven and cool on a wire rack.

Enjoy with butter or creme fraiche.

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