- 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
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.