Bacon and Dill Buttermilk Biscuits
TIPS TO FREEZE: Place the unbaked biscuits on pans in the freezer for about 30 minutes, or until frozen. Transfer the frozen biscuits to a plastic bag, and freeze up to 3 months. Bake frozen biscuits on lightly greased cookie sheets 17-19 minutes, until lightly browned.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 24 biscuits
- 1 cup shortening
- 4 cups self-rising flour
- 1 3/4 cups buttermilk
- 8 slices fully cooked bacon cut in small pieces
- 1 jar Farmer’s Garden® by Vlasic® Kosher Dill Spears about 1 cup chopped
Preheat oven to 425 degrees.
Carefully slice out the seed portion of the inside of the pickle. Chop the pickles in tiny pieces. Set aside.
Warm the precooked bacon for a few minutes, either on the stove or in the microwave. Cut into small pieces. Set aside.
Using a pastry blender, cut the shortening into the flour until crumbly.
Add the buttermilk, stirring with a wooden spoon until dry ingredients are moistened. Fold in the pickles and the bacon until mixed in.
Turn dough out onto a lightly floured surface, and knead 4 to 5 times. Pat or roll the dough to 1/2 inch thickness, cut with a 1 1/2 inch round cutter, and place on 2 lightly greased cookie sheets.
Bake for 15-17 minutes, or until lightly browned.