Old School With Cheddar Biscuit Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease a cast-iron skillet.

Mix dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Cut in butter

Add 1/2 cup cold unsalted butter cubes to the dry mixture. Using a pastry cutter, two knives, or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Add cheese and pepper

Stir in 1 cup grated sharp cheddar and 1/4 tsp coarse ground black pepper until evenly distributed.

Add buttermilk and form dough

Pour 3/4 cup buttermilk into the bowl and gently fold until the dough just comes together. If dough seems very dry, add up to 2 tablespoons milk one tablespoon at a time. Do not overmix; the dough should be shaggy and slightly sticky.

Shape biscuits

Turn the dough onto a lightly floured surface and gently pat to about 3/4-inch thickness. Use a 2.5- to 3-inch round cutter (or a drinking glass) to cut out 8 biscuits. Gently rework scraps once to cut remaining biscuits. Place biscuits on the prepared baking sheet or in the skillet, spacing them about 1 inch apart.

Brush and bake

Brush the tops with 2 tablespoons heavy cream (or melted butter) and optionally sprinkle a little extra grated cheddar. Bake in the preheated oven for 12–15 minutes until golden brown and a toothpick inserted into the center comes out clean. Remove and brush with 2 tablespoons melted butter. Let cool a few minutes while you prepare the filling.

Cook bacon

While biscuits bake, heat a medium skillet over medium heat. Add the 8 slices thick-cut smoked bacon and cook until crisp, turning occasionally, about 8–10 minutes. Transfer cooked bacon to a paper towel–lined plate. Reserve 1 tablespoon bacon fat in the skillet; discard excess or save for another use.

Brown the beef

Increase heat to medium-high, add 1 tablespoon vegetable oil if skillet is dry, then add 1 lb ground beef. Break it up with a spatula and cook until mostly browned, about 4–6 minutes.

Add aromatics

Add 1/2 cup finely diced yellow onion and 2 minced garlic cloves to the beef. Cook until onion is softened and translucent, about 3–4 minutes.

Season and finish filling

Stir in 1 tablespoon tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon yellow mustard, 1 teaspoon brown sugar, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring, 1–2 minutes to integrate flavors. If mixture feels too thick, add up to 2 tablespoons milk to reach a saucy but not runny consistency. Taste and adjust seasoning.

Chop bacon and combine

Roughly chop the cooked bacon and stir it into the beef mixture. Remove the skillet from heat and keep warm.

Split biscuits

When biscuits are warm but cool enough to handle, split each biscuit in half horizontally.

Assemble sandwiches

Place a lettuce leaf (optional) on the bottom half of each biscuit, spoon a generous portion of the warm beef-and-bacon filling onto the biscuit (about 1/3 to 1/2 cup per sandwich). Add sliced pickles and a drizzle or spoonful of ketchup (about 1 tablespoon per sandwich). Sprinkle a little extra grated cheddar if desired, then top with the biscuit top.

Serve

Serve immediately while warm. Leftover filling keeps 3 days in the refrigerator; warm gently before assembling. Biscuits are best the day they are baked but can be reheated in a 350°F oven for 6–8 minutes.