Bacon-Cheese Biscuits

Recipe from Real Simple magazine.

Soup with warm biscuits, what gets better than that? The best thing about biscuits (other than eating them) is that they are so quick and easy to make that it's simple to add them to any meal. This recipe does take a little longer than most biscuit recipes, as you have to fry up the bacon first. I'm telling you though, it is well worth it!! But be careful, these biscuits are scary delicious! Did I mention that the recipe calls for bacon drippings right in the dough? Yup, I told you, scary delicious!

What you'll need

4 slices Bacon (thick-cut)

2 cups All-purpose flour, plus more for dusting

2 tsp Baking powder

1/4 tsp Baking soda

1 tsp Kosher salt

1 tbsp Fresh chives, chopped

6 tbsp Unsalted butter, cold and cut into small pieces, plus melted butter for brushing

1 cup Cheddar cheese, grated

1 cup Buttermilk

How to

1.  Preheat oven to 425°F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tbsp drippings. Finely chop the bacon.

2.  Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon.

3.  Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.

4.  Turn the dough out onto a lightly floured surface and knead 3-5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.

5.  Bake the biscuits until golden brown, 12-15 minutes. Serve warm.