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I ngredients:

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Method:

Note: You must have some pre-cooked bacon on hand for this recipe. You can cook the bacon now and then let it cool and crumble it to use in the recipe, but if so, you won’t need to preheat your oven until the bacon is ready.

● Preheat oven to 450℉

● Line a baking tray with parchment paper.

● In a large bowl, whisk flour, salt, sugar, baking powder, and baking soda together. If you choose to use chives, add them in at this stage.

● Using your fingers or two forks, cut the butter into the flour mixture until you have a coarse, crumbly mixture.

● Add in the cheddar cheese and the crumbled bacon and stir until it is well dispersed throughout the mixture.

● Pour in the milk and mix until the dough comes together. Scoop the dough onto a lightly floured surface and gently work it together with your hands.

● Gently shape the dough into a large ball, knead for several minutes. Your hands will be messy, but that’s okay. You can apply some butter or oil to your palms to help reduce the amount of dough that sticks to you.

● Pat the dough down into a 1/2-inch thick disc.

● Using a round cookie cutter or the edge of a 2-3 inch glass, cut out circles and place them on the parchment-lined baking sheet.

● Turn, reform, and re-shape the dough as many times as needed until you have 8 large biscuits or 10 smaller ones.

● Bake for 16-20 minutes. If you like, brush with melted butter as the biscuits are finishing.

● Take out and serve warm with butter or sour cream.

● Store in an airtight container at room temperature for 2-3 days (unless your family is like my family, who will eat all of them immediately).