Bacon Chive Biscuits just made your morning come alive. A new hit at your breakfast table.
It’s hard to go too long in the South without eating biscuits, and once you live here, showing you can make them at home is practically part of your housing application. And it’s no wonder — these flaky bites of wonder that are equally at home alongside eggs or chili are one of the easiest yet most satisfying foods in the country.
There are certainly many different ways to make homemade biscuits, and yet no way is truly right or wrong. It just depends on what you prefer, in my opinion!
I love flaky sky-high biscuits when I’m slathering them in butter or dunking them in soup, but if the day calls for smothering in gravy, then I’m all about the drop biscuit.
Drop biscuits have the benefit of being a little easier to put together as there’s no kneading or cutting involved. They still use plenty of butter of course, and just a little bit more milk to bring it all together.
You can pair them with eggs and fruit to round out your plate, or just go all-out and pour on homemade sausage gravy. It may seem decadent, but your stomach will be so happy!
You’ll notice that I call for grating the butter in this recipe. I think it’s the easiest way to incorporate butter into flour for biscuits and scones, but you can certainly use a food processor and pulse in butter chunks, or use a pastry knife, if you prefer.
If you choose to grate the butter, make sure it is quite cold so it grates easily.
Though these biscuits might not be like your granny used to make, they’ll be a big hit at the breakfast table!
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