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Bacon Biscuits

Bacon Biscuits

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6 Makes about 15 biscuits.


  • 2 cups self-rising winter wheat flour, such as
      White Lily flour
  • 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut
      into small pieces
  • 4 thick-cut bacon slices, fried until crispy and
      browned, cooled and crumbled
  • 1/2 cup half-and-half


Preheat an oven to 500°F.

In a bowl, combine the flour and butter. Using a pastry blender or your fingertips, mix until small, coarse crumbs form. Add the bacon and toss to mix. Add the half-and-half and, using a fork, stir to form large, moist clumps.

Turn the dough out onto a lightly floured surface and, using floured hands, press the dough together to form a large ball. Flouring as needed, roll out the dough to 3/4-inch thickness. Cut out 2-inch round biscuits and transfer to an ungreased baking sheet; repeat with the scraps.

Bake until the biscuits are golden brown, 8 to 10 minutes.
Makes about 15 biscuits.
Williams-Sonoma Kitchen.