Bacon & Sharp Cheddar Biscuits
The Ultimate Savory Bake
These Bacon Cheddar Biscuits are all about the “flake”—achieved by folding cold, buttery dough to create distinct, delicious layers.
Achieving the perfect biscuit requires a blast of intense, even heat to activate the leavening agents instantly. The Whatever Pan is built for this. Its cast aluminum body absorbs and distributes heat far more effectively than a standard baking sheet, ensuring the bottoms of your biscuits are crisp and golden while the centers stay light and airy. The pan’s versatility means you can fry your bacon on the stovetop and then bake the biscuits in the same vessel, capturing every bit of that savory flavor.
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Serves
4
Course
Breakfast
Prepare
20 mins
Cooks
20 mins
2 1/2 cups all-purpose flour
8 tbsp cold unsalted butter, cubed
1 1/2 cups sharp cheddar cheese, grated
1 cup cold buttermilk (plus extra for brushing)
450g bacon, cooked and crumbled
1/3 cup spring onions, finely sliced
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp onion powder
1 Preheat your oven to 230°C / 450°F.
2 In a food processor, pulse the flour and cold cubed butter until the mixture resembles coarse crumbs.
3 Add the baking powder, baking soda, salt, and onion powder. Pulse 2–3 times just to incorporate.
4 Toss in the grated cheddar and pulse again briefly. Finally, pour in the cold buttermilk and pulse only until a shaggy dough begins to form. Do not overmix!
5 Turn the dough out onto a lightly floured surface. Gently knead in your pre-cooked, cooled bacon and the sliced spring onions.
6 The Secret to Layers: Press the dough into a 2.5cm (1 inch) thick rectangle. Fold it in half, then press it down again to 2.5cm. Repeat this once more—this creates the flaky layers!
7 Use a circular cutter to stamp out your biscuits. Arrange them inside your Whatever Pan so they are just touching—this helps them rise upward rather than spreading out.
8 Brush the tops lightly with buttermilk for a golden finish.
9 Bake for 18–20 minutes until the tops are deep golden brown and the cheese is bubbly. Allow to cool slightly in the pan before serving.
| Nutrient | Amount |
|---|---|
| Energy | 1,750kJ / 418kcal |
| Fat | 26g |
| Saturated Fat | 14g |
| Carbohydrates | 32g |
| Sugars | 2g |
| Protein | 15g |
| Salt | 1.5g |