Fat and tender with flaky layers that beg to be pulled apart and slathered with butter, these buttermilk biscuits flavored with bacon, chives, and black pepper are hard not to love. They are excellent split and pan-grilled in butter, smothered in white sausage gravy and served with eggs and grits, or eaten plain. I use a technique that involves rolling and stacking the layers on top of each other, creating numerous layers that make these biscuits super tender and flaky. See Step-by-Step How-To Instructions.
2 cups all-purpose flour, plus more for surface
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 cup (1 stick) butter, very cold or frozen
1 cup buttermilk
3 strips crispy cooked bacon, crumbled
1/3 cup snipped fresh chives
Preheat the oven to 450°F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and pepper.
Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps.
Make a well in the center of the mixture. Pour in the buttermilk Fold everything together with a large spoon or rubber spatula Sprinkle with the chives and bacon and continue to fold the dough until it begins to come together. Do not overwork the dough.
Turn the dough out onto a floured board and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.
Cut out the biscuits using a 2 1/2-inch round cutter. Re-roll scraps until all the dough is used. You should have about 8 biscuits. Arrange close together on a parchment paper-lined baking sheet. Make sure the biscuits are touching.
Bake until golden brown, 15 to 18 minutes. Serve warm.
When it comes time to cut the biscuits, press your biscuit ring straight down without twisting, and dip it in flour between each cut.
The key to making the biscuits tender are the fats, so use good-quality buttermilk and butter.
Keywords: chive and bacon biscuits