I haven’t tested it that way, but I probably would have reduced the butter slightly as well. Hopefully they turned out great!

These turned out terrific. The first time I try a recipe I always trust the process, then I add my flair. This time around I have a whole onion cooked with the bacon. Adding a touch less butter to balance the ratio of fat to flour. I don’t know how they will turn out though the dough felt “true” when I cut it. Any thoughts?

It could be for several reasons – baking soda/baking powder wasn’t fresh, butter wasn’t cold enough, the dough was over worked, or you twisted the biscuit cutter too much (this seals off the edges and prevents them from rising).

I use cooked bacon in these biscuits 🙂

Do we use raw bacon or already cooked bacon?

Thank you!!

I love this recipe. I came home from a trip to the USA wanting to a recipe similar to one I had a bakery every morning of my trip and this matched perfectly, these biscuits are soo good! Thank you for sharing!

These biscuits were amazing. They were tender and moist. I served them with smothered pork chops and used the biscuits to dip in the gravy. Perfect compliment to the meal. 

I cooked them at 425 for the suggested time, 16 minutes & I found they were a little burnt, I’d say 12-15 minutes would be enough, but everyone’s oven is different. I also used regular 1% milk & they were fine.