This post bought to you by White Lily Flour ~ I have truly loved being chosen as an Ambassador for White Lily Flour this year. It’s given me the opportunity to share about our beloved house bread of the South. Biscuits. I call these Cheddar Bacon Buttermilk Drop Biscuits biscuits because instead of rolling and cutting them into rounds I use an ice cream scoop to scoop the dough into the cast iron skillet. Filled with cheese and lots of crumbled bacon after baking in cast iron they form a crispy golden crust on the bottom of the biscuits with golden tops.
Disclosure: This is a sponsored conversation written by me on behalf of White Lily Flour as a 2015 Brand Ambassador. The opinion and text are all mine. Thank you for being supportive and allowing me to share brands with you that I enjoy. ~ Melissa
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Helpful Kitchen Items:
Cheddar Bacon Buttermilk Drop Biscuits
Ingredients
- 2 cup White Lily Self-Rising Flour
- 1/2 cup cold butter cubed plus 2 Tbsp melted
- 1/4 tsp smoked paprika or cayenne
- 6 slices bacon cooked and crumbled
- 1 1/2 cup shredded sharp cheddar cheese
- 1 cup whole buttermilk
Instructions
- Preheat the oven to 450°F. In a medium size mixing bowl. cut the butter into the flour and paprika until it resembles coarse crumbs.
- Mix in the bacon and shredded cheddar cheese. Make a well in the center and add 1/2 cup of buttermilk.
- Mix with a fork adding more buttermilk until it forms a soft dough and pulls away from the sides of the bowl.
- Brush the sides and bottom of a 10-inch cast iron skillet with melted butter, reserving some butter to brush the tops. Use a 4 oz ice cream scoop to divide the dough. Place into the skillet side by side. Brush the tops with melted butter.
- Place into the oven and bake for 15 minutes until the tops are golden. Serve hot.
Janet says
October 11, 2016 at 8:39 pmWe don’t have White Lily brand flour here in Minnesota. Can I use another brand or make my own (I have the recipe for it somewhere!) Thank you! These look so good.
Melissa says
October 11, 2016 at 8:50 pmHi Janet, you can use any other brand of self-rising flour you like to make these biscuits.
SANDRA says
March 7, 2017 at 3:50 pmI HAVE ALWAYS USED WHITE LILY FLOUR AND CORN MEAL THEY ARE THE BEST
Marja says
August 7, 2018 at 3:53 amHi Melissa,
Can i make the dough in the foodprocessor, on pulse for example? I hope so cos of an illness i’ve no strength in my arms, hands, legs and feet. So making the dough by hand isn’t possible for me. But i loooooooove southern recipes just like this biscuits. They’re right in my alley. We don’t have that kind of food in my country. I’m born and raised and still live in the Netherlands, Europe. I hope to hear from you.
Have a great day Melissa.
With love,
Marja
Melissa says
August 7, 2018 at 8:26 amHi Marja, sure you can use a food processor to mix if that works better for you. Thanks so much for visiting from the Netherlands!