Rosemary, bacon, and cheddar biscuits


Some of the things I love about my local Silver Lake Intelligentsia coffee shop are the rich roasts, froth art, and the black-vested and curly-mustached baristas who look like they just stepped out of a 19th-century-era steam punk graphic novel.

Whenever I step into my favorite shop, I usually pick up a rosemary and bacon biscuit to go along with my morning coffee. So,  you could imagine my disappointment when my buddy offered to grab me one on the way to work, but showed up with a chive biscuit instead. A…CHIVE…biscuit (which, by the way is also pretty delicious and probably in the cards for my next baking adventure, but I’m being whiny for dramatic effect). It’s no rosemary and bacon biscuit though.

What’s a girl to do when she has a craving for a baked good that her coffee shop no longer carries? She makes it herself and satiates her hunger whenever she damn well pleases! (Well, maybe not whenever; biscuits are usually listed in the “Paula Deen” category.)

This is a quick and simple recipe that you would be able to make in time for any breakfast before you hear the first pair of footsteps coming down the stairs. Impress your family; entertain your guests. These flaky biscuits are balanced between the sweetness of the batter and the sharpness of the cheese, with herbs and smoky crisp bacon bits mixed in. Although baking biscuits may seem daunting at times and the worries that might run through your head are, “What if I make them too dense or too dry?” don’t fret because if you follow these instructions to the T, everything will be fine and you’ll look like a pro-cook. The best part about these “rustic” biscuits is that you don’t have to roll them into a perfect log and cut them–the magic is in the home-baked “rustic” look.

Adapted from Running to the Kitchen recipe.

Yields 13 biscuits


2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 tbsp white sugar

2/3 stick of cold butter, cut into 1/2 inch cubes

1 tbsp fresh rosemary, minced

3 slices of bacon, cooked until crispy, then finely chopped

1/2 cup of shredded cheddar cheese, plus extra for topping

3/4 cup of milk


1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil. Do not grease the sheet.

2. In a large mixing bowl, combine all the dry ingredients–flour, salt, baking powder and sugar–and then mix.

3. Add the cubed butter into the dry mixture and use a fork to mash together until it’s well-combined and looks like coarse meal or a crumbly mixture.

4. Add the rosemary, bacon and cheddar cheese in mixture and mix.

5. Pour in milk. Mix ingredients together (I prefer to mix with my hands and pat it together), but be careful to not overmix or else the biscuits will become too dense. Don’t knead the dough. The batter will look slightly dry, but don’t worry – it’s supposed to look that way.

6. Lightly coat hands with flour. Spoon out about 1/4 cup of the dough, shape it together into a ball (it doesn’t need too look like a perfect ball so it’ll have that rustic look), and then put it on the baking sheet. Repeat until you’ve used up all the dough. Lay each ball about an inch away from each other.

7. Sprinkle extra cheddar cheese on top of the balls.

8. Bake in the oven for 12-15 minutes until cheese is lightly browned. Serve immediately.