Bacon-Cheddar Drop Biscuits
Ingredients
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4 bacon strips
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4 tablespoons unsalted butter
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2 green onions
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1½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
Tools
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ice cream scoop
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2 butter knives
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whisk
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parchment paper
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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chopping board
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knife
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small bowl
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June Pan
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pastry brush
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liquid measuring cup
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June Oven
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Preferences
Arrange the bacon on the June Pan
Lay the bacon on the June Pan with space between each strip. Adjust cooking preferences if desired using the button below.
4 bacon strips
June Pan
Roast the bacon
Place the bacon on the middle shelf of the June Oven. 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
chopping board
knife
small bowl
Cut the green onions
Trim the root-end of the green onions. Then slice thinly and place them in a medium bowl.
2 green onions
medium bowl
Chop the bacon
Remove the bacon from the June Oven. Roughly chop the bacon and add 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 setting.
Combine the dry ingredients
Whisk the flour, baking powder, garlic powder, onion powder, salt and pepper together in a large bowl.
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon salt
¼ teaspoon black pepper
large bowl
measuring cups
measuring spoons
whisk
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 biscuits on the middle shelf of the June Oven. Bake until the biscuits have risen and are golden brown, about 15 minutes. June will notify you when the biscuits are ready.
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.
