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Buttermilk biscuits are like a little piece of home; buttermilk biscuits with crispy bacon, fresh parmesan, and sweet dried apricots… HEAVEN! Buttermilk Parmesan Apricot Bacon Biscuits now that name is a mouthful, but each little ingredient gives so much flavor how could I leave one out?! And that sweet and savory flavor combination of the bacon, parmesan, and apricots all  in a flaky biscuit with beautiful layers *wipes drool off keyboard*

Biscuits can be a little bit tricky, getting them tender, not too crumbly, and those distinct layers with a great rise. But I’ve got you covered! Biscuits don’t have to be hard, especially when you’ve got someone troubleshooting all your biscuit problems!

Your Mix-Ins:

Parmesan

• Freshly grated Parmesan is going to give you the best flavor and melt the best.
• You can use the pre-shredded kind but they flavor won’t be as good. But whatever you do, do not use the powdered kind!

Bacon

• Do not try to substitute bacon bits, the texture will not be right.
• Make sure you fry your bacon until its super crispy, you do not want little chewy pieces of bacon in your biscuits.
• Cool your bacon completely before crumbling and adding into your dough. You don’t want the hot bacon to melt any of your butter.

Dried Apricots

• Dice them up finely so you’ll get a good dispersion in the dough and little hits of sweet apricot in every bite!

Use Cold Butter

One of your first steps is going to be to cut your cold butter into your flour. You can do this using a food processor, a pastry cutter, or even two knives. Cold Butter is super important, do not try an use soft or even melted butter. Once you cut your butter into the flour it will have a shaggy or mealy texture.

Why cold butter? You don’t want your butter to fully incorporate into the dough; you want the butter to maintain it’s tiny little chunks , this is going to help make the biscuits flaky and buttery. Cold butter insures that flakiness once baked and that your get these amazing little bursts of butter in your biscuit!

Don’t Over Mix Your Dough

After you have your mealy butter-flour mixture you’ll stir in your remaining dry ingredients, followed by your buttermilk. Stir your buttermilk in until a dough has formed. Once a dough has formed STOP mixing! If you over mix your dough the gluten will start to develop and you will not get a tender biscuit. You will end up with a chewy and flat biscuit,

Laminate your dough

Laminating is when we create lots of layers by folding the dough, rolling it out, and then folding it again. This is how you get all those beautiful distinct layers in a biscuit.

Sprinkle a little flour on your work surface and tip dough out onto it. Press dough together into a rectangle. Use a rolling pin to roll dough into a thin sheet. Fold the right and left edges of the dough—meeting in the middle. Repeat two more times.

If your dough is getting warm at any point in this process, throw it in the fridge or freezer for a few minutes. Remember: we want to keep that butter nice and cold!

Don’t Twist your Biscuit cutter!

When cutting out your biscuits make sure you don’t twist your cookie cutter. If you twist, the edges will seal and your biscuits won’t puff up showing off those beautiful layers.

 Once you cut out your biscuits, brush the tops of your biscuits with melted butter and sprinkle a little extra parmesan on top for a crispy, cheesy topping!

I have this set of biscuit/cookie cutters, which I love! I love the different sizes and the double-sided edges for different looks! 

 

These are some of my favorite baking essentials!

How to Serve these Biscuits!

Because these biscuits have sweet and savor mix-in they are super versatile and delicious in every way! My favorite way to eat these biscuits is with butter and honey or as a breakfast sandwich!

But get creative with how you eat these, jam, melted cheese, and by themselves. You really can’t go wrong!

How to Reheat Your Biscuits

These biscuits are best eaten fresh from the oven! So pop them back in the oven whether you’re reheating them from room temperature or from frozen!

These biscuits freeze beautifully, however, when reheating them do not put them in microwave unless you want soggy hockey pucks. To reheat put them back in the oven at 300 degrees Fahrenheit for 10 minutes and they’ll be perfect.

Follow my tips and you’ll be a biscuit pro!

Enjoy!

Alyssa

We think you’ll love these other delicious recipes too!

• Light and Easy Chicken Pot Pie
• Biscuits and Gravy Casserole
• Buttermilk Blueberry Muffins
• Banana Cinnamon Rolls

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Yield: 12

Buttermilk Parmesan Apricot Bacon Biscuits

Print

Buttery, flaky, buttermilk biscuits with fresh parmesan, crispy bacon, and dried apricots mixed in

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 2 cups flour, measured correctly
• 8 tablespoons butter, cold + extra melted butter for biscuit tops
• 3/4 cup + 2 tablespoons buttermilk
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 tablespoons sugar
• 1/2 cup dried apricots, diced finely
• 6 strips bacon, cooked and crumbled
• 1 cup Parmesan, shredded
• 1 teaspoon garlic powder
• 1 teaspoon Salt

Instructions

1. Fry six strips of bacon until very crispy (you don’t want chewy bacon bits in your biscuits!). Place bacon on a paper towel lined plate, plot grease from bacon, and cool. Once cool, crumble bacon strips, throw away any chewy pieces, and set aside.
2. Measure out ½ cup of dried apricots and dice into very small pieces. Set aside. Then shred fresh Parmesan until you have one cup full. Set aside.
3. Preheat oven to 375 degrees Fahrenheit and line or grease a baking sheet. Cut cold butter into tablespoon size chunks. Place cold butter chunks and flour in food processor and pulse together until it has a shaggy or mealy texture. If you don’t have a food processor you can use a pastry cutter or two knives to cut the butter into the flour.
4. Pour flour-butter mixture into a large mixing bowl and stir in the rest of the dry ingredients—baking powder, baking soda, sugar, salt, garlic powder, bacon, apricots, and Parmesan. Once the dry ingredients are incorporated add in the buttermilk. Mix in buttermilk until just combined—do not over mix.
5. Sprinkle a little flour on your work surface and tip dough out onto it. Press dough together into a rectangle. Use a rolling pin to roll dough into a thin sheet. Fold the right and left edges of the dough—meeting in the middle. Repeat two more times. This is called laminating and gives you those great layers that biscuits have.
6. If your biscuit dough has gotten warm at this point I recommend throwing it in the freezer for 10 minutes. Use your hands to flatten dough to a one-inch thickness. Use a 2 ½” round cookie cutter to cut out dough and place on a baking sheet. Brush tops of biscuits with butter and bake for 18-20 minutes, until golden brown on top. Cool for 5 minutes and eat!

Notes

How to Reheat your Biscuits: When reheating them do not put them in microwave unless you want soggy hockey pucks. To reheat put them back in the oven at 300 degrees Fahrenheit for 10 minutes and they’ll be perfect. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 693mgCarbohydrates: 25gFiber: 1gSugar: 6gProtein: 8g

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Originally posted October 3, 2018