Honey Bacon Biscuits
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If you’re a sucker for sweet and savory foods, you won’t be able to resist these Bacon Biscuits with a hint of honey.
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Honey Bacon Biscuits for Fall
Guys, it’s November, and it’s also 75 degrees outside. On Halloween, little P wore his lion costume without a winter jacket over it. I keep putting sweaters on in the morning then ripping them off halfway through the day, because I’m so warm. I honestly can’t remember the last time we’ve had such a lovely, long, golden fall.
It’s both bizarre and wonderful to be jumping in piles of leaves in shorts. I have been loving this season, but it has completely warped my perception of time.
Is Thanksgiving really only three weeks away? It feels like Labor Day was yesterday, and you know Christmas will be here tomorrow. If I have to break out my NSYNC Christmas album in 70 degree weather, SO BE IT. The Christmas music waits for no man (and no appropriate seasonal weather pattern).
Despite the warm weather, I have been getting into the fall spirit by making cauldrons of Italian Sausage Tortellini Soup, Crock Pot Shredded Beef, the Best Easy Pumpkin Bread and Apple Cider Cocktails. (Perhaps my enthusiastic use of the oven could explain the desperate pulling off of sweaters every day).
This past week, I made these Honey Bacon Biscuits to accompany a big ol’ pot of Sweet Potato Turkey Chili, and even though the house was 80 degrees, I loved every warm, cozy, flaky bit of it. I think you’ll love them too!
Bacon Biscuits: A Perfect Side Dish
I know every family has their own favorite bread to accompany their Thanksgiving feast. I’ve always considered Thanksgiving to be a Make Ahead Butterhorns kind of holiday. Would you judge me if I told you my family can get DOWN on some frozen Sister Schubert’s rolls? I mean, they’re SO GOOD.
But this year I’m giving biscuits another look. Honey Bacon Biscuits could make a convert of just about anyone.
They’re everything a good buttermilk biscuit should be–flaky, tall, and buttery–but with the added benefit of crunchy bits of bacon and sweet honey.
Ingredients in Buttermilk Biscuits:
Here’s what you’ll need to make them:
- 5 strips bacon- You can fry it, or use oven baked bacon.
- 1½ sticks (12 Tablespoons) unsalted butter
- 2 cups White Lily self rising flour, plus more for sprinkling
- ¾ cup buttermilk
- 1 1/2 Tablespoons honey
- 1 egg white
- Melted butter for brushing (optional)
How to Make Biscuits with Bacon
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Cut the butter into small chunks, then place it in the freezer while you prepare the remaining ingredients.
- Fry the bacon until crisped. Remove to a paper towel lined plate. Once the grease is soaked up, remove the paper towels and crumble the bacon. Store in the fridge until ready to use.
- Place the flour in a mixing bowl.
- In a measuring cup, whisk together the cold buttermilk and honey.
- Take the butter out of the freezer and add it to the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until it resembles coarse, pea sized crumbs.
- Add the buttermilk mixture, a little at a time, and stir the mixture gently with a wooden spoon until it starts to come together and form a ball. Gently stir in the bacon crumbles.
- Sprinkle a flat surface with more flour. Turn the biscuit mixture out onto the flour and use your hands to pat it into a thin rectangle. Fold the left side to the center of the rectangle then fold the right side over the left side (think about folding a brochure). Roll the mixture out then fold again. Roll out a final time to ¾ inch thickness.
- Use a biscuit cutter to cut out the biscuits, making sure not to twist the cutter when you remove the biscuits. Reroll the dough with any scraps until all of it is used.
- Place the biscuits on a baking sheet and brush with a whisked egg white. Bake for 13-15 minutes or until puffed and golden brown on top. Serve immediately brushed with melted butter.
Tips for Perfect Fluffy Biscuits
I’ve gone into greater detail about how to make fluffy buttermilk biscuits here, but the basics are:
1. Keep everything cold.
2. Use White Lily Flour. This flour is lighter in protein than traditional all purpose flour and, in my experience, produces a much lighter, fluffier biscuit.
3. Laminate your dough. This is just a fancy word for folding. Basically, you’ll roll the dough out into a rectangle, then fold each side in towards the middle, like a brochure. Rotate the dough 90 degrees, then fold it the same way. Roll a final time before cutting. This lamination is what helps create those irresistible flaky layers!
I use these biscuit cutters to cut the biscuits. They’re so affordable and my kids love to use the other shapes for play dough and pie crust cookies. No cookie cutters? Use an upside down juice glass!
What to Serve with Honey and Bacon Biscuits
Fresh out of the oven, all you’ll want to serve these biscuits with a pat of butter and maybe an extra drizzle of honey.
That said, they’re the perfect accompaniment to Broccoli Cheddar Soup, Creamy Ham and Potato Soup, or Italian Sausage Stew.
I also love to top them with a few slices of apple, an assertive cheese, and a drizzle of honey for a light lunch or quick snack.
Serve them with a side of apple butter on your holiday table, or start your morning with a glorious scrambled egg sandwich served on Bacon Biscuits.
These biscuits will keep for about 2 days. If you’re using them within 24 hours, just wrap them loosely in a kitchen towel. If you’re storing for longer than that, seal in a plastic baggie or airtight container. Reheat in the oven for 5 minutes at 350 degrees before serving.
Honey Bacon Biscuits
Ingredients
- 5 strips bacon
- 1½ sticks unsalted butter (12 Tablespoons )
- 2 cups White Lily self rising flour (plus more for sprinkling)
- ¾ cup buttermilk
- 1 1/2 Tablespoons honey
- 1 egg white
- Melted butter for brushing (optional)
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Cut the butter into small (1/2 inch) chunks then place it in the freezer while you prepare the remaining ingredients.
- Fry the bacon until crisped. Remove to a paper towel lined plate. Once the grease is soaked up, remove the paper towels and crumble the bacon. Store in the fridge until ready to use.
- Place the flour in a mixing bowl. In a measuring cup, whisk together the cold buttermilk and honey.
- Take the butter out of the freezer and add it to the flour mixture. Use two knives or a pastry cutter to cut the butter into the flour until it resembles coarse, pea sized crumbs.
- Add the buttermilk mixture, a little at a time, and stir the mixture gently with a wooden spoon until it starts to come together and form a ball. Gently stir in the bacon crumbles.
- Sprinkle a flat surface with more flour. Turn the biscuit mixture out onto the flour and use your hands to pat it into a thin rectangle. Fold the left side to the center of the rectangle then fold the right side over the left side (think about folding a brochure). Roll the mixture out then fold again. Roll out a final time to ¾ inch thickness. Use a biscuit cutter or upside down juice glass to cut out the biscuits, making sure not to twist the cutter when you remove the biscuits. Reroll the dough with any scraps until all of it is used. Place the biscuits on a baking sheet and brush with a whisked egg white.
- Bake for 13-15 minutes or until puffed and golden brown on top. Serve immediately brushed with melted butter or store wrapped loosely in a kitchen towel for a day. Reheat before serving.
Notes
- Keep everything cold.
- Use White Lily Flour. This flour is lighter in protein than traditional all purpose flour and, in my experience, produces a much lighter, fluffier biscuit.
Why doesn’t my family serve bread on Thanksgiving?? Well, aside from in stuffing form! I LOVE the ida of serving these biscuits. But even better, I love the idea of topping them with an egg and making them Thanksgiving Day breakfast!