- 2 cups self-rising flour
- 1/2 cup (1 stick) cold unsalted butter, from the refrigerator
- 8 oz. chopped bacon, cooked, drained, and cooled
- 4 oz. grated sharp Cheddar cheese, about 1 cup
- 3 Tbsp. chopped chives
- 1 cup buttermilk
- Preheat the oven to 400°F. Line 2 baking sheet with parchment paper and lightly spray it with cooking oil.
- Place the self-rising flour in a large bowl. Take the stick of butter and dip it in the flour to coat it. Then grate the butter through the large hole of a box grater or hand grater. If the butter starts to stick to your hands, just dip it back into the flour to coat it again.
- Once all the butter is grated, gently toss the butter flakes with the flour to coat them. Add the grated cheese, chopped chives, and cooked bacon into the bowl. Toss to coat.
- Drizzle the buttermilk over the flour and butter, tossing the ingredients with a large spatula or fork, to mix. Keep adding the buttermilk, gently tossing, folding and stirring until all the buttermilk is incorporated and a dough has formed. Don’t overmix. It will lead to a heavy biscuit. Just gently fold until all the dry ingredients are mostly absorbed.
- Heap ¼ cup mounds of the dough onto the baking sheet, making about 5 even mounds on one baking sheet. Repeat with on the other baking sheet, making 10 biscuits total. You can wet your hands and gently pat them together to form a more cohesive biscuit shape if you want, but drop biscuits are not meant to be fussy. Just mound them as best you can.
- Bake in the oven for 17 to 19 minutes or until the top of the biscuit is just starting to turn golden brown and a toothpick inserted inside the biscuit comes out clean. Let rest on the baking sheet for 10 minutes before moving biscuits to a wire rack to cool completely.