Bacon & Thyme Biscuits with Wildflower Honey
Mess Level: Low
Yield: Approx 14 small biscuits
Prep Time: 35 min
Cook Time: 15 min
- 4 Cups AP Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 ½ teaspoons Coarse, Kosher Salt
- 1 Cup (2 sticks) Unsalted Butter, Chilled
- 1 ½ Cups Buttermilk
- ½ lb Bacon
- 1 Bunch Fresh Thyme
- ¼ Cup Wildflower Honey
- Preheat the oven to 450 Fahrenheit.
- Cook the bacon in a pan until crispy, then drain off the fat, chop into tiny pieces, and allow to cool. Meanwhile, pick all the fresh thyme off its stems and give it a quick chop.
- Using the medium holes on a box grater, grate the butter onto a plate. Transfer the plate to the freezer.
- In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda.
- Use your hands to mix in the cold grated butter, the goal is to coat all the butter in flour. Add the bacon and thyme and toss to coat as well.
- Add the buttermilk and use a wooden spoon to mix just until a shaggy dough forms.
- Lightly sprinkle some flour on a clean work surface and scrape the dough onto it.
- Working quickly, knead the dough a couple of times just until it comes together, then use a rolling pin to roll it into a ½ inch disc.
- Pretend the dough is an open book and close it. Use the rolling pin to roll it back out to ½ inch thickness. Repeat this process for a total of 3 times. (Don’t skip this step!)
- Form the dough into a square and use a sharp knife to cut out 10-14 square biscuits.
- Place the biscuits on a parchment-lined sheet pan so the biscuit edges are barely touching. This will help them rise. Freeze the biscuits for 15 minutes to chill down the butter again.
- Bake for 14-18 minutes or until the tops are golden brown and the centers no longer look doughy. Serve with wildflower honey.
Did You Make It? Tag Us!
- Vegetarian: Omit the bacon and just use thyme or you could add your favorite cheese.
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete the recipe through step 10. Once the biscuits are frozen transfer them to an airtight container with parchment between the biscuits if you’re going to stack them.
- When you’re ready to bake the biscuits you can bake them from frozen following step 11, you will likely need additional bake time since they’re entirely frozen but start with the recommended time in the recipe.
What is laminating?
- Laminating is the process of creating layers of dough separated by butter. In this recipe, we do a very simple lamination and that is what results in the tall biscuits with many layers. Some pastries may contain as many as 80 laminated layers to give you an idea.
Can I use a jar or glass for cutting the biscuits?
- I wouldn’t recommend it, you want a sharp, clean edge that won’t pinch together all those layers you created. A knife or biscuit cutter is your best bet and you want to be sure you’re not twisting the biscuit cutter as you press down.
Why does the butter need to be so cold?
- Cold butter trapped in dough creates steam when it hits the hot oven. The steam creates pockets assisting the biscuits to rise properly. If your dough becomes warm at any point when making the biscuits, stop what you’re doing and put the dough in the freezer until it’s cold enough to handle again.
Do I have to use buttermilk?
- You could use full-fat milk and add 1 Tablespoon of vinegar per cup of milk but it won’t be as flavorful. In the absence of buttermilk, the best substitution is whisking ¾ cup of milk with ¾ cup of sour cream or plain yogurt together and using that.
Ramblings of a Line Cook
A Sunday morning with hot coffee and the hopes of a sunny day. A bag of all-purpose flour that seeps out a tear down the side. Baking powder, baking soda, salt.
A half-pound of cold butter, unsalted of course, disappears beneath my fingers on the holes of a box grater. A few misshapen chunks are left behind but I toss them on the pile anyway, gather the bits that have gotten away and put it all in the freezer. Mind the ice trays.
Bacon is crisped in a pan, the familiar splatters may get wiped up or they may get left for later in the week when I clean in a frenzy, it really just depends on the day.
The thyme is wilting in the fridge but that just means it’s ready to hide it in layer after layer of flaky biscuit dough.
I take a whisk to the dry ingredients, never failing to send a bit of flour flying with my energetic arm; We’ll pick it up later with the dough. I switch to my hands and work in the cold butter, then the bacon and the thyme. A quick bath of buttermilk washes away any hesitation, there’s no going back now.
A wooden spoon comes to my aid and together we force the heavy mass to bend to our will. Out onto the counter, a quick clap of floured hands and I work that shaggy mess into a dough ball. A few quick folds and the rolling pin encourages the butter and flour to form layer after layer of beauty. Rotate, fold, roll, roll, stop. Repeat. Pat the edges firmly into place and a sharp knife divides so that the biscuits multiply.
Into the freezer, while I scrape down the counter, then into a piping hot oven after I carefully arrange the biscuits so they nearly touch. They need the help to climb to their full potential.
Out they come and the steam escapes with a sigh. I twist the lid off the jar of wildflower honey, pull apart a biscuit with ease and douse the steamy interior with the gorgeous, amber sugar. Honey drips off my chin and the edge of a smile.