Bacon and Sun Dried Tomato Biscuits

Even better than a traditional biscuits, these Bacon and Sun Dried Tomato Biscuits are flaky and golden with pops of zesty flavor from sun-dried tomatoes and bacon.

Course Bread

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings biscuits

Calories 223kcal

Author Michelle

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup shortening
6-8 thick slices of bacon chopped and cooked
⅓ cup chopped sun-dried tomatoes
¾ cups cold milk

Instructions

In a large mixing bowl, whisk together flour, baking powder, and salt.
Add shortening and cut in with a pastry blender or fork until small clumps form, about the size of peas.
Gently mix in bacon and sun-dried tomatoes, stirring until incorporated.
Make a well in the center of the bowl by pushing the ingredients towards the outside. Pour cold milk into the well. Mix with a fork until just combined.
Turn dough out on a well floured surface and roll to a ½-inch thick.
Cut out biscuits with a 2 ½-3 inch cutter (Or just use a drinking glass about that size.)
Place biscuits on an un-greased baking sheet, about an inch apart.
Bake at 400° for about 12-15 minutes or until the biscuits turn golden brown.

Nutrition