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 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Servings 12biscuits
Calories 223kcal
Author Michelle
Ingredients
2cupsall purpose flour
1tablespoonbaking powder
½teaspoonsalt
½cupshortening
6-8thick slices of baconchopped and cooked
⅓cupchopped sun-dried tomatoes
¾cupscold 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.