Adapted from Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: 6 to 8 large biscuits
Active Time: 40 minutes
Total Time: 1 hour 55 minutes (includes chilling time)
Ease of Preparation: Easy


  • 3 1/2 cups all-purpose flour, plus more for the work surface
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1 1/4 cups unsalted butter, cut into cubes and chilled (See Cook's Note)
  • 1 1/2 cups cold buttermilk
  • 2 ounces sharp Cheddar, grated
  • 2 slices cooked bacon, chopped
  • 2 green onions, white parts only, chopped
  • Heavy cream, for brushing
<Special equipment: a stand mixer with a paddle attachment


Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

Using a stand mixer fitted with a paddle attachment, combine the flour, baking powder, salt and baking soda and mix briefly on low speed just to combine. Add the chilled butter and continue mixing on low speed until the butter is cut into pea-sized pieces. Drizzle in the buttermilk and mix just until the dough forms a ball. Divide the dough into thirds.

In a small bowl, combine the Cheddar, bacon and green onions. On a lightly floured surface and with a lightly floured rolling pin, roll out one piece of dough to an 11-by-8-1/2-inch (28-by-21.5- cm) rectangle and sprinkle top of the dough with half of the Cheddar mixture. Sprinkle the second piece of dough with the remaining half of the Cheddar mixture, then roll out into the same size rectangle. Roll out the remaining piece of dough and layer it on top. Gently roll out the stacked dough layers to make a 12-by-10-inch/30.5-by-25-cm rectangle.

Using a 3-inch biscuit cutter, stamp out 6 to 8 biscuits and put them on the prepared baking sheets. Gently press any scraps together to create more biscuits, but do not rework or re-roll. (See Cook’s Note.) Place biscuits in the freezer for at least 1 hour and up to 2 weeks, wrapped well with plastic wrap.

Brush the tops of the biscuits with cream. Bake until just starting to turn golden but before the bottoms begin to brown, about 15 minutes. Let cool slightly and serve warm.

Cook's Note: Make sure your ingredients are cold. Your butter and buttermilk must be cold and if your dough warms up, put it in the refrigerator for a few minutes to ensure flaky biscuits. Bake scraps as-is for a cook's treat!

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