Bacon-Cheddar Drop Biscuits
Ingredients
-
4 bacon strips
-
4 tablespoons unsalted butter
-
2 green onions
-
1½ cups all-purpose flour
-
2 teaspoons baking powder
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
Tools
-
ice cream scoop
-
2 butter knives
-
whisk
-
parchment paper
-
medium bowl
-
wooden spoon
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
chopping board
-
knife
-
small bowl
-
June Pan
-
pastry brush
-
liquid measuring cup
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Arrange the bacon on the June Pan
Lay the bacon on the June Pan with space between each strip. Confirm cooking preferences using the button below. Recommended settings are prepopulated.
4 bacon strips
June Pan
Roast the bacon
Place the June Pan on the middle shelf of the June Oven. Roast the bacon until it is cooked, about 11 minutes. June will notify you when your bacon is ready.
June Oven
Cube and freeze the butter
Cut the butter into ½" cubes. Place in a small bowl and freeze for 15 minutes.
4 tablespoons unsalted butter
small bowl
chopping board
knife
Cut the green onions
Trim off the root-end of the green onions, then slice them thinly and place them in a medium bowl.
2 green onions
medium bowl
Chop the bacon
When the bacon is ready, remove it from the June Oven. Transfer the bacon to a chopping board and roughly chop it, adding it to the bowl with the green onions. Set aside.
cooked bacon
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode.
Combine the dry ingredients
Whisk the flour, baking powder, garlic powder, onion powder, salt and pepper together in a large bowl.
measuring cups
1½ cups all-purpose flour
whisk
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
measuring spoons
large bowl
Cut in the butter
Scatter the frozen butter cubes over the dry ingredients and toss to combine. Working quickly to keep the butter cold, use two butter knives or a pastry cutter to cut the cubes into pea-sized pieces.
2 butter knives
frozen butter cubes
Combine the wet ingredients
Add the cheese and buttermilk to the bowl with the chopped bacon and green onions. Stir to combine.
¾ cup grated cheddar cheese
¾ cup buttermilk
liquid measuring cup
spatula
Form the dough
Pour the wet ingredients over the dry ingredients and stir gently until a moist dough forms.
Scoop the dough
Line the June Pan with parchment paper. Using an ice cream scoop or 2 spoons, drop spoonfuls of the dough onto the June Pan, about ¼ cup per biscuit, spacing each biscuit at least 1”apart.
ice cream scoop
parchment paper
Brush butter on the dough
Brush the biscuit tops with the buttermilk or melted butter.
1 tablespoon buttermilk
pastry brush
Bake the biscuits
Place the June Pan on the middle shelf of the June Oven. Bake the biscuits 22 minutes, until they have risen and are golden brown. June will notify you when the biscuits are ready. If desired, follow directions on your June Oven to continue cooking.
Cool and serve
Remove the biscuits from the June Oven and let them cool on the June Pan for 5 minutes before serving warm or transferring to a wire rack to cool completely.
