- 8 slices thick-cut bacon
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon salt
- 12 tablespoons chilled Butter cubed
- 4 Tablespoons melted butter
- 2 cups grated cheddar cheese
- 2 cups milk
- 2 Tablespoons Lemon Juice
Preheat the oven to 425 degrees F.
Fry the bacon in a pan until crispy. Then drain and reserve 2 tablespoons drippings. Chop the bacon into small pieces.
In a jug, add the milk and lemon juice, stir and let sit for 5 minutes.
Whisk the flour, baking powder, baking soda, salt and bacon in a bowl.
Rub the butter into the flour mixture until it resembles large breadcrumb texture.
Stir in the cheese. Add the milk mixture and reserved bacon drippings and gently mix until just combined, and loose in texture.
Turn the dough out onto a lightly floured surface and very lightly knead 4 to 5 times, until it comes together. **** Make sure you do not over knead as this will make the biscuits tough and chewy.
Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter.
Place the biscuits on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
Bake the biscuits until golden brown, about 15 minutes. Serve warm.