Loaded Biscuits
These Loaded Biscuits are to die for; moist and tasty too! Add blackberry jam for an explosion of flavors! EVERYONE loves sweet and savory together. Who needs a baked potato when you can serve loaded biscuits?
THE MOST DELICIOUS BISCUIT EVER!
What do I mean by “loaded”? Well…..BACON, SOUR CREAM, CHEESE AND CHIVES of course!
Loaded Biscuits
Yield:
Makes 10 Biscuits
Prep Time:
20 minutes
Cook Time:
14 minutes
Total Time:
34 minutes
Ingredients
For the Biscuit:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 3/4 cup sour cream
- 5 to 6 tablespoons water
- 5 strips of cooked bacon, chopped
- 1 cup shredded cheese (your choice)
- 2 tablespoons chives, chopped
- 1/2 teaspoon black pepper
For the Topping:
- 1 to 2 tablespoons butter, melted
- 1/8 teaspoon black pepper
Instructions
For the Biscuits:
- Preheat oven to 450 degrees.
- Spray a cookie sheet with non stick cooking spray.
- Mix together flour, salt, baking soda and baking powder.
- Add sour cream, water, bacon, cheese, chives and pepper.
- Mix until all the ingredients are combined.
- Dump dough onto a well floured surface.
- If dough is too sticky, sprinkle on extra flour and knead.
- Roll dough into a 3/4-inch round and using a 2-1/2-inch biscuit cutter, cut dough.
- Roll out dough again until all the dough is used.
- Place on prepared cookie sheet.
For the Topping:
- Melt butter and brush onto the tops of the biscuits.
- Sprinkle pepper on the tops of the biscuits.
- Bake 12 to 14 minutes or until golden brown.
I do love biscuits and these look amazing. I am not sure what I am having for diner tonight but I do know that it will be something that goes with these biscuits!!
Sheryl, wow, these look like something there is no way a bread lover (me!) could ever resist! They sound totally delicious and I definitely want to try these! Thank you so much for sharing another fantastic recipe! Pinning and hope you have a happy Thursday!
Do you know if these freeze well? It would be nice when you need a quick breakfast.
Hi Jackie,
Yes, In fact that’s where I have them now. I take them out as I need them. They are just as fresh as the day I made them.
Thanks, Sheryl. Now to make some goodies. 🙂