Buttermilk drop biscuits, made with bacon drippings and cooked, crumbled bacon bits, baked in a cast iron pan.
Bacon Drop Biscuits
What's not to love about biscuits? I sure love them and probably a little too much, as I love a wide variety of them. Sometimes, I just get a craving for biscuits y'all. That's it. Biscuits. Just biscuits!
Yes, I understand that when you are new to biscuit making, they can be frustrating and a challenge to perfect, and frankly, there really is only one solution to that. Keep making biscuits! The old rule of practice makes perfect really does apply here.
I've got some great tips on my basic southern buttermilk biscuit that are really helpful for beginners, because they came from my own trial and error over the years, but once you get busy with biscuit making, you'll be able to fly through biscuit making like nothing doing and you'll wonder what you were worried about all along.
Fortunately, drop biscuits are much, much easier to deal with, and not only are these drop biscuits still made with the classic self-rising flour, White Lily brand recommended, of course (because it really does make the best biscuits), and traditional buttermilk as well, but also cold bacon drippings stand in for butter and bits of freshly cooked and crumbled bacon are included. Delicious!
I don't know... seems fitting, doesn't it, to make a BLT biscuit then, don't you think?
Yes, I understand that when you are new to biscuit making, they can be frustrating and a challenge to perfect, and frankly, there really is only one solution to that. Keep making biscuits! The old rule of practice makes perfect really does apply here.
I've got some great tips on my basic southern buttermilk biscuit that are really helpful for beginners, because they came from my own trial and error over the years, but once you get busy with biscuit making, you'll be able to fly through biscuit making like nothing doing and you'll wonder what you were worried about all along.
Fortunately, drop biscuits are much, much easier to deal with, and not only are these drop biscuits still made with the classic self-rising flour, White Lily brand recommended, of course (because it really does make the best biscuits), and traditional buttermilk as well, but also cold bacon drippings stand in for butter and bits of freshly cooked and crumbled bacon are included. Delicious!
I don't know... seems fitting, doesn't it, to make a BLT biscuit then, don't you think?
Here's how to make my bacon drop biscuits, and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
I pulled out my cast iron drop biscuit pan for these. It's a cool little pan that can be used not only for biscuits, but also for little cake minis and muffins too. It's not necessary to have a pan like that though and, in fact, for some reason they seem a bit harder to find here lately. I use my cast iron griddle pan and skillet often for biscuits, but even a simple baking pan works fine.
Let's make some biscuits!
Preheat oven to 450 degrees F. Grease your cast iron and place in oven while it preheats. Cook the bacon to crisp, let cool; crumble and set aside. No pics of that process as I'm using some bacon I had leftover from when I baked a full pan of it. Love that method!
Mix together the flour and baking soda and cut the cold bacon fat or shortening into the mixture with a pastry blender or two knives until crumbly.
Add the bacon bits and enough of the buttermilk, just until flour begins to pull away from the sides of the bowl and a soft dough forms. Use a small scoop, or about 1/8 cup measure, to drop dough onto the prepared pan and bake for about 10 to 12 minutes, or until lightly browned.
Bacon Drop Biscuits
Yield: About 7 to 9 Biscuits
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
Buttermilk drop biscuits, made with bacon drippings and cooked, crumbled bacon bits, baked in a cast iron pan.
Ingredients
- 3 slices bacon, cooked and crumbled
- 2 cups self-rising flour (White Lily recommended)
- 1/2 teaspoon baking soda
- 1/4 cup cold bacon drippings or vegetable shortening (like Crisco), plus more for the pan
- 1-1/2 cups buttermilk, more or less
Instructions
- Preheat oven to 450 degrees F.
- Grease cast iron skillet with bacon drippings or shortening and place in oven while it preheats.
- Cook the bacon to crisp, let cool & crumble; set aside.
- Mix together the flour and baking soda and cut the cold bacon fat or shortening into the mixture with a pastry blender, or two knives, until flour is crumbly.
- Add the bacon bits and enough of the buttermilk, just until flour begins to pull away from the sides of the bowl and a soft dough forms.
- Use a small scoop, or about 1/8 cup measure, to drop dough onto the prepared pan and bake for about 10 to 12 minutes, or until lightly browned.
Notes:
If you don't have a cast iron griddle pan or skillet, just use a silpat or parchment covered baking sheet (without preheating).
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