Bacon chive biscuits are a savory, tender way to start your morning.
Lately in the Austin restaurant scene there has been a resurgence in biscuits. Maybe it’s just because we’ve had a few “Southern”-style places open, but these staples are now on the menu and going for a pretty penny.
Sure, a great biscuit is worth its weight in gold, but it only takes a few ingredients to pull them together, and just a bit of your time. While I’m a huge fan of flakey layered biscuits, I find that the when it comes to adding extra ingredients, the drop biscuit is my best canvas.
Drop biscuits are so named because you form them just like that — dropping a ball of dough onto your baking sheet, much like drop cookies (chocolate chip cookies are the classic drop cookie). These biscuits have a little bit more liquid in them to help them come together without kneading, and because of that they aren’t overly “floury” as some baked goods can get from the extra flour that is required for kneading.
These biscuits are lovely all on their own, but I added chopped cooked bacon and diced chives, a favorite flavor combination, to give them some punch. Try it with other fresh herbs if you like, such as thyme or oregano.
You’ll notice I call for grating the butter. This is the best way I’ve found to incorporate the butter into biscuit and scone recipes as it ensures you have bursts of butter in the dough, creating a both tender and flakey end product. If you prefer, you can cut the butter into chunks and use a food processor to pulse together with the flour, but make sure to leave a few large pieces of butter.
Serve these bacon chive biscuits at breakfast with eggs, or on the side of a hearty stew. You won’t believe how easy it is to have biscuits ready for dinner tonight!
For more tasty inspiration, check out my Breads board on Pinterest!