Bacon, Rosemary, and Gruyere Drop Biscuits

So much easier than traditional biscuits, these Bacon, Rosemary, and Gruyere
Drop Biscuits are so flavorful and bake up in less than 20 minutes! Brushed with
melted butter, and served warm from the oven, these homemade drop biscuits
basically melt in your mouth. A great side-dish!

Servings: 10 biscuits

Author:

Prep Time
15 minutes

Cook Time
15 minutes

Course:

Side Dish Bread

Cuisine:

Bread

Keywords:

bacon Rosemary biscuits thanksgiving sides drop biscuits

Instructions

1 Preheat the oven to 425 degrees (F). Line a baking sheet with parchment paper.
2 In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp
and brown. Transfer to paper towels and drain. Chop and set aside.
3 Whisk the flour, both sugars, rosemary, baking powder, salt, garlic powder,
black pepper, and cayenne pepper in a large mixing bowl.
4 Using a pastry cutter, cut in the cold butter, working it into the dry
ingredients until the mixture resembles coarse meal. Add the cheese and cooked
bacon. Mix to distribute the ingredients evenly.
5 Add in the buttermilk and stir just until you have a stiff but evenly moistened
dough (no loose dry bits).
6 Using a lightly greased 1/3 cup measuring cup, scoop dough for each biscuit,
dropping the biscuit dough onto the prepared baking sheet, spacing the mounds
about 2-inches apart. You should get about 10 large biscuits.
7 Bake until the biscuits are golden brown on top, about 14 minutes or until a
tester comes out clean. Serve the biscuits warm with melted butter.

Bacon, Rosemary, and Gruyere Drop Biscuits

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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