This is my classic buttermilk biscuit, with some yummy additions. It may be the only biscuit recipe you will ever need—if you like bacon and cheese, that is. A biscuit like this is a breakfast all on its own, but you can certainly add a fried egg! Biscuits are simple to make, yet require very specific steps to get the best possible outcome.
2 ½ cups White Lily Self-Rising Flour, plus more for rolling the dough
½ cup Crisco shortening
1 cup cold buttermilk, shaken
½ cup cooked, crumbled bacon
¾ cup sour cream
¾ cup shredded Cheddar cheese
1 small bunch chives, chopped (divided)
1 stick butter, softened at room temperature (divided)
1. Preheat the oven to 400ºF.
2. In a large mixing bowl, combine the flour and cold shortening. Using your fingers or two butter knives, incorporate the fat into the flour until you have dime-sized lumps throughout the flour. Transfer the mixture to the freezer to chill for about 10 minutes.
3. While the mixture chills, flour your work surface and rolling pin.
4. Remove the mixture from the freezer and create a well in the center of it. Add your cold buttermilk to the well (do not forget to shake it first!). Add the bacon, sour cream, cheese, and half of the chives.
5. Gently mix for 15 turns, being careful not to overmix, then turn the dough out onto your prepared surface and fold it into a rectangle or square. Then, roll it out and fold it another 3–4 times to create multiple layers in the dough.
6. Roll the dough out to about 1-inch thickness, then use a biscuit cutter to punch out biscuits. Do not twist the cutter when making biscuits—instead, push it down and pull it straight back up.
7. Arrange the biscuits on a parchment-lined baking sheet, spacing apart. Brush with some of the softened butter, then bake until golden, 8–15 minutes depending on your oven.
8. Let the biscuits cool slightly, then garnish with the remaining chives and serve with the remaining butter.