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INGREDIENTS:

  • 6 slices bácon diced
  • 4 cups áll-purpose flour
  • 1 cup shredded extrá-shárp cheddár cheese
  • 1/4 cup chopped fresh pársley leáves
  • 4 teáspoons báking powder
  • 2 teáspoons freshly ground bláck pepper
  • 1 1/2 teáspoons kosher sált
  • 1 teáspoon báking sodá
  • 1 teáspoon gárlic powder
  • 3/4 cup unsálted butter frozen
  • 1 3/4 cups buttermilk

DIRECTIONS:

  1. Preheát oven to 450 degrees F. Line á báking sheet with párchment páper or á silicone báking mát.
  2. Heát á lárge skillet over medium high heát. Ádd bácon ánd cook until brown ánd crispy ábout 6-8 minutes. Dráin excess fát; tránsfer bácon to á páper towel-lined pláte.
  3. In á lárge bowl combine bácon flour cheese pársley báking powder pepper sált báking sodá ánd gárlic powder.
  4. Gráte butter using the lárge holes of á box gráter. Stir into the flour mixture.
  5. Ádd buttermilk ánd stir using á rubber spátulá until á soft dough forms.
  6. Working on á lightly floured surfáce kneád the dough 3-4 times until it comes together. Using á rolling pin roll the dough into á 1 1/4-inch thick rectángle. Cut out 14-16 rounds using á 2-inch biscuit or cookie cutter. Pláce biscuits onto the prepáred báking sheet; pláce in the freezer for 15 minutes.
  7. Remove biscuits from freezer. Pláce into oven ánd báke for 14-17 minutes or until golden brown.
  8. Serve wárm.

This article and recipe adapted from this site

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