Perfect scones every time and this flavor combination will make everyone happy! Perfect for a brunch treat or along side your favorite cozy winter meal!
⬇️⬇️ Recipe ⬇️⬇️
PRINTABLE RECIPE: https://www.laurainthekitchen.com/recipes/cheddar-bacon-biscuits/
CHEDDAR BACON BISCUIT RECIPE:
2 cups of All Purpose Flour
1 Tbsp of Baking Powder
1.5 tsp of Baking Soda
1 Tbsp of Granulated Sugar
1 tsp of Salt
1/3 cup of Cold Unsalted Butter cut into pieces
1 cup of Buttermilk
4 Slices of Bacon, finely chopped, cooked till crispy and cooled
4 oz of Shredded Sharp Cheddar
3 Scallions, finely minced
Maple Butter:
1/4 cup of Unsalted Butter, softened at room temperature
2 Tbsp of Maple Syrup
Pinch of Sea Salt
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00:00 – Intro
00:54 – Prep the Bacon
01:52 – Shred the Cheese
02:24 – Make the Dough
06:52 – Form the Biscuits
08:50 – Bake
09:55 – Dig In!
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#biscuits #bacon #cheddar #recipes #laurainthekitchen
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I'm going to send you a bench scraper! Love your videos so much!
I miss her old intro
Out did your self very nice and I am gonna make a batch of those pillows
I made these biscuits three times so far. It is amazing!!
I am making these for Father’s Day! Thank you!
Made these just now with the maple butter. Superb!
I made these today without the bacon with the maple butter and it was SO good!! My family and I really enjoyed them. We ate some and froze the rest and they reheat well.
Brilliant tip about bacon!
I don't know if it's me or the recipe but the dry:wet ratio doesn't work for me. Made this two weeks ago with whole spelt flour and the dough was wayyyyyy too wet and sticky, not at all like yours. I actually ended up throwing it out. I assumed it was because of the flour I used so today I made it with plain all purpose flour. I ended up using 1/2 the amount of butter milk and it seems just right, maybe even a little less liquid would have been better, but a full cup would definitely ruin it again. Does anyone else have the same experience? Could just be the difference between US and European ingredients but I don't think it would be this extreme
I love you Laura! your personality is awesome friend
What is the MN measurements of everything, how much flower rtc
Looks yummy. But I've been told that you should never twist your cutter down when cutting your biscuit dough. You'll get more of a rise without twisting.
Delicious food😊
Hey Laura, this looks amazing! I was gonna write down the ingredients for my shopping list, but I’m confused, because on your website it says you have to use heavy cream and an egg..? And in the video you use buttermilk instead of that
I believe the recipe on the website is not for this particular one. The photo doesn't look the same and it doesn't say buttermilk, but heavy cream. TIA!
The recipe on your website doesn't say anything about buttermilk.. its also called Scones, is this the same recipe? Ty!
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Can anyone help? 😢
I made the dough this morning and put it wrapped in the fridge but now it’s turned grey!! Google says it’s safe but I need to know why this happened so quickly and will they still be grey after baking? I recently moved to a new place so I’m not sure if it’s the environment but my dough never turned grey before
When you don’t tell me how much to use I move on sorry thanks for your time
tip from a Canadian, never keep your maple syrup in a plastic container, keep it in a glass container. Looks like a great recipe, am not good at making that kind of biscuit, but i am willing to try
In Australia we call these Savoury scones
I miss biscuits. I'm carnivore now. I can't eat this poison anymore. 😢😢😢
Yumm❤
Oh my goodness Laura these look delicious i cannot wait to make these ❤
Hi Laura, I love your videos and your recipes. For some reason when you first post your YouTube video the recipe is not available yet on your website for a day or so. Any chance they can happen together so I can print recipes at the time so I can give them a try? Thanks a million