While I developed the Everything Spiced Drop Biscuits, I had another drop biscuit version waiting in the wings. I knew that if I could get the main recipe biscuit right, then the next version would follow pretty quickly. And it did. This savory drop biscuit features a classic combination of bacon, cheddar cheese, and scallions.
There is a little more preparation for this biscuit because the bacon needs to be cooked in advance. The key is to cook two separate batches. The first batch is smaller pieces of bacon to go inside of the dough. These pieces are cooked a little longer, until just crisp. They will be protected by the dough when it bakes so they won’t get overdone or burnt.
The second batch is larger pieces used for garnish. These will sit on top of the biscuit and will be exposed to heat. You need to undercook these pieces, rendering out some of the fat, because the rest of the cooking will be done in the oven.
A classic combination
Bacon, cheddar, and scallions are a classic combination for a reason. They work perfectly together and make for a delicious biscuit that needs no other embellishment. A couple of biscuits and some coffee make for a great breakfast. Or, like its biscuit cousin, serve it alongside a bowl of soup or chili.Print
These easy, savory drop biscuits have a wonderful crunch outside and a soft, buttery inside. They are filled with bacon, cheddar, and scallions.
For the biscuits
5 slices of uncooked bacon
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons cold salted butter*
1/4 cup scallions, thinly sliced
1 cup cheddar cheese, shredded (about 3 ounces)
1 cup buttermilk
For the topping
2 tablespoons scallions, thinly sliced
2 tablespoons cheddar cheese, shredded
Prepare the bacon
Take 3 slices of bacon and slice into ½” pieces. Take the remaining 2 slices of bacon and slice into 1″ pieces.
Cook the ½” pieces until just crisp. Drain on paper towel and set aside.
Cook the 1″ pieces until most of the fat is rendered. Do not cook until crispy. These pieces will top the biscuits and will cook further in the oven. Drain on paper towel and set aside.
For the biscuits
Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Whisk together the flour, baking powder, baking soda, sugar, and salt in a bowl.
Cut the butter into 1/2″ cubes then add to the dry ingredients and cut in the butter with a pastry blender (or blend with your fingertips) until mixture resembles coarse breadcrumbs.
Add the bacon pieces (the smaller pieces, not the ones reserved for the topping), scallions, and the shredded cheese. Toss just until they are coated with the dry mixture. Add the buttermilk and stir until just combined. Dough will be a little wet and sticky, not crumbly.
Drop dough in 12 equal mounds about 2 inches apart onto the prepared baking sheet. Lightly press one or two of the reserved bacon pieces onto each scone. Sprinkle with a little cheese and scallions. Bake the scones on the middle rack until golden, 16 to 20 minutes. Cool on a wire rack.
Best served warm but can also be served at room temperature. These biscuits are best served fresh on the day they were made but they may be frozen and re-heated.
*If you use unsalted butter, add an additional ½ teaspoon salt
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breads, Breakfast
- Cuisine: American
- Calories: 252.34
- Sugar: 2.15 g.
- Sodium: 467.13 mg.
- Fat: 15.78 g.
- Saturated Fat: 8.52 g.
- Carbohydrates: 20.71 g.
- Fiber: 0.71 g.
- Protein: 6.88 g.
- Cholesterol: 39.16 g.
Keywords: bacon, cheddar, scallions