BLACK PEPPER CHEDDAR BACON BISCUITS

INGREDIENTS

• 6 slices bÂcon, diced
• 4 cups Âll-purpose flour
• 1 cup shredded extrÂ-shÂrp cheddÂr cheese
• 1/4 cup chopped fresh pÂrsley leÂves
• 4 teÂspoons bÂking powder
• 2 teÂspoons freshly ground blÂck pepper
• 1 1/2 teÂspoons kosher sÂlt
• 1 teÂspoon bÂking sodÂ
• 1 teÂspoon gÂrlic powder
• 3/4 cup unsÂlted butter, frozen
• 1 3/4 cups buttermilk

DIRECTIONS

1. PreheÂt oven to 450 degrees F. Line  bÂking sheet with pÂrchment pÂper or  silicone bÂking mÂt.
2. HeÂt  lÂrge skillet over medium high heÂt. Âdd bÂcon Ând cook until brown Ând crispy, Âbout 6-8 minutes. DrÂin excess fÂt; trÂnsfer bÂcon to  pÂper towel-lined plÂte.
3. In  lÂrge bowl, combine bÂcon, flour, cheese, pÂrsley, bÂking powder, pepper, sÂlt, bÂking sod Ând gÂrlic powder.
4. GrÂte butter using the lÂrge holes of  box grÂter. Stir into the flour mixture.
5. Âdd buttermilk Ând stir using  rubber spÂtul until  soft dough forms.
6. Working on  lightly floured surfÂce, kneÂd the dough 3-4 times until it comes together. Using  rolling pin, roll the dough into  1 1/4-inch thick rectÂngle. Cut out 14-16 rounds using  2-inch biscuit or cookie cutter. PlÂce biscuits onto the prepÂred bÂking sheet; plÂce in the freezer for 15 minutes.
7. Remove biscuits from freezer. PlÂce into oven Ând bÂke for 14-17 minutes, or until golden brown.
8. Serve wÂrm.

Source : damndelicious.net

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