Cheesy Black Pepper Bacon Biscuits

These are everything: flakey, buttery, savory and perfect for slathering with butter.

Yields about ten 2-inch biscuits

• 3 slices bacon, diced

• 2 c all-purpose flour

• 1⁄4 c shredded cheddar cheese

• 1⁄4 c shredded parmesan cheese

• 2 t baking powder

• 1⁄2 t baking soda

• 1⁄2 t garlic powder

• 1 t ground black pepper

• 3 T chopped cilantro or parsley

• 1 scallion, chopped white and green parts

• 1⁄2 t kosher salt

• 6 T unsalted butter, frozen

• 1⁄2 c + 3 T heavy cream

Line a sheet pan with parchment.

Cook bacon in a medium skillet until crispy. Transfer to a paper towel-lined plate to cool. Then combine bacon, flour, cheeses, baking powder, baking soda, garlic powder, pepper, cilantro, scallion, and salt in a medium bowl and stir to combine.

Using the large holes of a box grater, grate butter into the flour mixture and stir. Add cream and gently mix to form a dough.

Turn dough out onto a lightly floured surface and knead it just to bring it together. Use a rolling pin to roll dough about 1” thick. Cut out biscuits using a 2” cookie cutter or a glass turned upside down. Place on the prepared sheet pan and freeze for 15 minutes. Preheat the oven to 450 degrees.

Remove biscuits from the freezer and bake for about 15 minutes, until golden.