Sunset Party Menu with Bacon and Dill Buttermilk Biscuits
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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.