I saw these being made on a cooking show on PBS they are very tender and buttery. You can freeze in muffin tins and pop in oven when needed.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter 2 muffin tins.

    Advertisement
  • Mix flour and baking powder together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir buttermilk and bacon into flour mixture just until dough holds together.

  • Turn dough onto a floured surface and roll into an even thickness. Fold dough over itself a few times. Cut dough into circles using a cookie or biscuit cutter and arrange circles in the prepared muffin tins.

  • Bake in the preheated oven on the top rack until biscuits are lightly browned, 20 to 25 minutes.

Cook's Note:

Margarine can be substituted for the butter.

Nutrition Facts

355.2 calories; protein 9.6g 19% DV; carbohydrates 26g 8% DV; fat 23.7g 37% DV; cholesterol 62.4mg 21% DV; sodium 746.8mg 30% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2014
These were a tender and yummy biscuit. Next time I will cut them and bake like a typical biscuit instead of the muffin tin though. Thanks for sharing. Read More
(6)

Most helpful critical review

Rating: 2 stars
03/16/2015
I have been challenged on how to make a good biscuit from scratch and without self-rising flour. I have read many biscuits recipes in this site and searching the web and still couldn't find one that would make a decent biscuit. I decided to not give up and keep trying on the search of the correct biscuit recipe. Well finally I discovered what the problem was. If you read this recipe it doesn't call for the ingredient that will make it happen. EGGS!!!!!!!!!!! You need to put an egg into your mixture. Without the egg this will turn into a bad biscuit. Egg will bring the cohesiveness of a real biscuit. Try it and you will be see you will be much happier. Read More
(5)
44 Ratings
  • 5 star values: 28
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/30/2014
These were a tender and yummy biscuit. Next time I will cut them and bake like a typical biscuit instead of the muffin tin though. Thanks for sharing. Read More
(6)
Rating: 5 stars
01/25/2018
These biscuits are very good. I added a tablespoon of sugar and half a tablespoon of salt. They were perfect the first time I made them. They are simple and delicious. They rise a lot so don't roll them out too thick. The recipe made more than what it stated. I cut the recipe in half so it should only have made eight biscuits but I got 12 and I made them fairly big. I didn't put them in muffin tins I used to regular pan and buttered the bottom. Read More
(6)
Rating: 2 stars
03/16/2015
I have been challenged on how to make a good biscuit from scratch and without self-rising flour. I have read many biscuits recipes in this site and searching the web and still couldn't find one that would make a decent biscuit. I decided to not give up and keep trying on the search of the correct biscuit recipe. Well finally I discovered what the problem was. If you read this recipe it doesn't call for the ingredient that will make it happen. EGGS!!!!!!!!!!! You need to put an egg into your mixture. Without the egg this will turn into a bad biscuit. Egg will bring the cohesiveness of a real biscuit. Try it and you will be see you will be much happier. Read More
(5)
Advertisement
Rating: 4 stars
01/24/2015
I made these added about 1/2 a teaspoon of salt. They have the flavor. They just did not rise much at all. I rated it a 4. Just for the taste. Read More
(4)
Rating: 5 stars
01/11/2015
Delicious. Just needs to be a little saltier for my taste. Amazing flakey and easy to pull apart! Definitely beats biscuits in a can! Read More
(3)
Rating: 5 stars
12/03/2014
Love them I will definitely make these again.. Read More
(2)
Advertisement
Rating: 5 stars
10/11/2018
Great recipe! I did cut a half cup of butter out, you couldn’t tell. Also I baked them at 400 degrees for 15-18 minutes, they doubled in size. These are, light, buttery, and tender. We had eggs, biscuits & gravy! This is a keeper! Read More
(2)
Rating: 5 stars
03/22/2015
best biscuit recipe ever. Never made any biscuit with eggs and this one definitely doesn't need egg. This is my go to layered fluffy biscuit recipe. Read More
(2)
Rating: 3 stars
10/01/2017
Wonderful recipe. I halved the recipe because I didn't need so many biscuits. These came with one problem. There was wayyyyy too much butter. Enough to make my stomach hurt after one biscuit. I'll add a half a cup of butter, at the most. Probably a third, actually. Other than that, the biscuits came out fluffy and tasted great with grape jam :) Read More
(2)