Recipe: Bacon Cathead Biscuits

Photo courtesy Jackie Garvin

Southerners just love a good, homemade biscuit. No matter the season, there is no better way to start your morning. Here, Jackie Garvin, author of the popular food blog Syrup & Biscuits, shares one of her tried-and-true recipes. Hint: It includes bacon!

Bacon Cathead Biscuits

4 slices bacon
2 cups self-rising soft winter wheat flour
4 tablespoons unsalted butter, cubed and chilled
1 cup buttermilk
2 tablespoons of bacon drippings, reserved from bacon

1. Preheat oven to 450 degrees. 

2. In an 8- or 9-inch cast-iron skillet, fry bacon until crispy. Reserve 2 tablespoons of drippings and set aside. Dice bacon into bits. Set pan aside, leaving a thin coat of bacon drippings on the bottom of the skillet.

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3. In a bowl, add flour and cut or rub in butter until flour resembles coarse meal. Stir in diced bacon.

4. Form a well in flour and pour in buttermilk. Stir with a wooden spoon until dough is wet.

5. If dough is too sticky to handle, sprinkle flour on top and work in until it’s no longer sticky. Separate the dough into 8 equal portions and roll each into a ball with your hands.

6. Place the dough pieces into the cast-iron skillet. Press down the dough with the back of your fingers until  it covers the bottom of the skillet. Brush tops with reserved 2 tablespoons of bacon drippings.

7. Bake for 15 minutes or until the tops are golden brown. Yields 8 biscuits

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