Flaky Bacon, Parmesan & Cherry Tomato Biscuits (Edit recipe)

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These savory bacon, Parmesan, and cherry tomato biscuits are flaky, buttery, and packed with bold, salty-savory flavor. Made with cold butter and buttermilk for tender layers, then folded for extra flakiness, these homemade biscuits bake up golden and crisp on the outside while staying soft inside. Citreve freeze-dried cherry tomatoes add a concentrated pop of tomato flavor without extra moisture, making these biscuits perfect for breakfast, brunch, or serving alongside soups and stews.

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PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 12

Ingredients

2.5 cup Heritage White Flour - Sunrise Flour Mill, or all purpose flour
0.5 tsp Sea Salt
3 tsp Baking Powder
10 Tbsp Butter, Salted, cold and cubed
30 whole Freeze-Dried Cherry Tomatoes - CITREVE, coarsely chopped - about 1/2 oz
0.666 cup Sliced Fresh Side Pork Bacon (DIY Bacon) - US Wellness Meats, crumbled - about 6 slices
0.75 cup Parmesan Cheese, grated - about 1.5 oz
1 cup Buttermilk, cold

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, whisk together the flour, salt, and baking powder until evenly combined.
Add the cold, cubed butter to the bowl. Using a biscuit cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Stir in the chopped freeze-dried cherry tomatoes, bacon crumbles, and Parmesan cheese until evenly distributed.
Pour in the buttermilk and gently stir with a spatula just until the dough begins to come together. The dough will look shaggy and slightly crumbly — avoid overmixing.
Turn the dough out onto a lightly floured surface. Using a bench scraper or your hands, gently fold the dough over itself until it comes together. Shape the dough into a rough rectangle, then fold it in half and rotate it. Repeat this folding process 2–3 times to help create flaky layers.
Roll or pat the dough out to ½-inch thick. Using a 2½-inch biscuit cutter, press straight down to cut the biscuits (do not twist). Gently gather the scraps, press them back together, and cut additional biscuits as needed.
Place the biscuits on parchment-lined baking sheets (you will likely need two). Transfer the trays to the freezer for about 10 minutes while you preheat the oven to 400°F.
Brush the tops of the biscuits lightly with buttermilk. Bake for 18–22 minutes, or until golden brown and crisp on the edges.
Serve warm.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	254
Fat:	14 g
Carbohydrates:	22 g
Protein:	8 g
Cholesterol:	37 g
Sodium:	291 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.