Cheddar Bacon Buttermilk Drop Biscuits

Servings 12
Author Melissa Sperka


  • 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


  • 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.