Crack Buttermilk Biscuits - southern buttermilk biscuits loaded with cheddar, bacon and ranch. Recipe from Sunliner Diner in Gulf Shores, AL. Surprising easy to make and they taste AMAZING!! All-purpose flour, self-rising flour, butter, ranch seasoning, cheddar, bacon, and buttermilk. Great plain or split and stuffed with eggs and bacon. A real treat! #biscuit #bacon #buttermilk
Preheat oven to 350ºF. Line a baking pan with parchment paper.
In a large bowl, combine self-rising flour, all-purpose flour, room temperature butter, Ranch seasoning, cheddar cheese and bacon. Make sure to break up any large clumps of butter.
Gently mix in half of the buttermilk into the flour mixture. Add remaining buttermilk and gently combine.
Knead dough until just combined. Remove from bowl and place on a floured surface.
Gently knead dough a few times, adding more flour if the dough is too sticky. Fold dough over on itself 3 times, and press to 1-1/2 inch thickness.
Cut out biscuits with a 3-inch cutter. Place biscuits on prepared pan.
Press together unused dough and repeat kneading and cutting.
Whisk together egg and milk. Brush over tops of biscuits.
Bake for 28 to 30 minutes, rotating pan halfway through baking.
Notes:
Can freeze unbaked biscuits for later. There is no need to thaw the biscuits before baking. Simply add a few minutes to the cooking time.