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.
Ingredients
- 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
Instructions
- 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.