These were so good! Peter ate one right after I pulled them out of the oven and then asked for another, and another, and another. Then we ate them for dinner with scrambled eggs two nights in a row.
I found this recipe on Joy The Baker.
Brown Sugar Bacon Biscuits
9 slices of bacon
3-4 tablespoon brown sugar (or enough to cover the bacon)
coarse ground black pepper
3 cups all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
3 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 to 1 teaspoon coarse ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 large egg
3/4 cup buttermilk
Place a rack in the center of the oven and preheat oven to 375 degrees. Line a baking sheet with foil and spread bacon across baking sheet in a single layer. Sprinkle with brown sugar and black pepper. Bake until crisp and cooked through, about 13 to 15 minutes. Remove from the oven and carefully use tongs to place the hot bacon on a cutting board. Allow to cool until you’re able to handle the slices and chop into small chunks. Set aside.
Increase oven temperature to 425 degrees. Line another baking sheet with parchment paper or foil, and set aside.
In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper. Add cold butter into the flour until mixture resembles coarse meal.
In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, and mix just until incorporated. Once batter is nearly incorporated, add bacon and mix in. You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times. Don’t overwork the dough and melt the butter, just make sure it comes together.
Roll dough into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps.
Place on an ungreased baking sheet and bake at 425 degrees for 12-15 minutes. Serve biscuits warm with jam or eggs.
Store in the fridge for two days. The shaped, uncooked biscuit can also be frozen. Thaw in the fridge overnight and bake up in the morning.