Black Pepper & Bacon Biscuits
Not to be dramatic but these biscuits are pretty much heaven on earth. A gluten-free breakfast dream come true! Although in all honesty, I eat them for lunch and dinner too. They are perfectly buttery and cheesy with a feisty hint of heat from the black pepper. I like to top them with honey butter hot out of the oven for a hint of sweetness and that perfect golden color.
Servings : about 8-12 biscuits
Prep Time : 20 minutes
Bake Time : 12 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
1 cup shredded cheddar cheese
1 cup cold buttermilk
1/2 cup (114g) unsalted butter, melted, then cooled slightly
6 slices cooked bacon, chopped
For the Topping
4 tablespoons melted butter
1-2 tablespoons honey, optional
Directions
Preheat oven to 450°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, black pepper, garlic powder and parsley. Stir in the cheese and set aside.
In a small bowl, whisk together the cold buttermilk and melted butter until small lumps form.
Add the buttermilk and butter mixture to the large bowl with the dry ingredients and fold together gently until a dough has formed. Be careful not to over-mix the dough or your biscuits will not be as fluffy.
Grease a 1/2 or 1/3 measuring cup and scoop out the dough with it. Pack the dough down evenly into the measuring cup for a more neatly shaped biscuit. Place the biscuits onto the baking sheet, leaving about an inch between each biscuit.
Bake for about 12-14 minutes, until they are golden brown on top and a toothpick inserted in the center comes out clean.
While the biscuits are baking, combine melted butter and optional honey in a small bowl. Brush the tops of the biscuits with the butter immediately when they come out of the oven and serve warm.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour in this recipe for the best results.
