Ranch Cheddar Bacon Biscuits
These ranch cheddar bacon biscuits take my original basic butter biscuits up a notch, and you will only need a few more ingredients to make these flavorful, addictive biscuits.
Servings: 6 servings
- 2 cups all purpose flour , packed (self-rising flour is not recommended due to the overage of saltiness)
- 1 Tbsp baking powder
- 1 ounce ranch seasoning
- ½ cup butter salted, cut in small pieces (if using unsalted, add ¼ tsp salt)
- 1 cup milk regular or buttermilk
- 1 cup cheddar cheese shredded
- 6 slices bacon , lean, cooked, crumbled
Cook your bacon first, then set aside to drain and cool on a paper towel lined plate.
Shred your cheese. (It's best to use freshly shredded, but not absolutely necessary.)
In a large mixing bowl, combine flour, baking powder, and ranch dressing mix.
Cut the butter in small pieces and add to the flour mixture and combine with your hands or pastry blender until crumbly.
Pour in cheese, milk, and bacon crumbles and combine with a wooden spoon until well incorporated, taking care not to over mix.
Turn out onto a floured surface and roll out dough to ¾ to 1-inch thick. Cut out biscuits with biscuit cutter or cookie cutter.
Add each biscuit to an ungreased cookie sheet or iron skillet. In order to promote more rise during baking, allow biscuits to touch in the pan.
Bake for 10-20 minutes in preheated 400 degree oven (or until browned).
Makes 10-12 biscuits.
Calories: 494kcal | Carbohydrates: 37g | Protein: 13g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 79mg | Sodium: 982mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 727IU | Calcium: 310mg | Iron: 2mg