This post brought to you by White Lily Flour ~ I truly loved my time serving as an Ambassador for White Lily Flour. It gave me the opportunity to share about our beloved house bread of the South, and create recipes using this fabulous product.These Cheddar Bacon Buttermilk Drop Biscuits are a cinch to make because instead of rolling and cutting them into rounds, an ice cream scoop is used to divide the dough. They’re filled with cheddar cheese and lots of crumbled bacon. Baking them in a cast iron skillet, gives them crisp golden bottoms and soft, golden tops.
Cheddar Bacon Buttermilk Drop Biscuits
Other Biscuits Developed for White Lily
While we most often serve savory biscuits, there’s always room for a sweet version much like an English scone. You may like this sweet Caramel Pecan Biscuit Bake from Chocolate Chocolate and more or Quick and Easy Sweet Potato Biscuits delicious served in the fall with ham or turkey from Bless this Mess Please.
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.
Melissa
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Janet says
We 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
Hi Janet, you can use any other brand of self-rising flour you like to make these biscuits.
SANDRA says
I HAVE ALWAYS USED WHITE LILY FLOUR AND CORN MEAL THEY ARE THE BEST
Marja says
Hi 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
Hi Marja, sure you can use a food processor to mix if that works better for you. Thanks so much for visiting from the Netherlands!