I love sharing biscuit recipes with y’all. They are some of my favorite things to make. In fact, September in National Biscuit Month, so it’s only appropriate that I share this before the month’s over. My friends at White Lily are helping us celebrate too. They’re giving one lucky Southern Bite reader a swag bag filled with White Lily goodies! Be sure to scroll to the very bottom of the post for details.
As I’ve said so many times before, White Lily Flour is the secret ingredient here. It’s been a staple in the kitchens of my family for generations. Nothing bakes like White Lily. It’s just about as plain and simple as that.
To start, preheat the oven to 475°F and lightly spray a baking sheet with nonstick cooking spray. Cut the butter into the flour in a large bowl. Lots of folks seem to be intimidated by this process. Don’t be. You just want to get the butter cut into little pieces so it’s evenly distributed throughout the flour. You can use a pastry blender or a large fork. You can even use two knives. I know several folks that actually freeze their butter and grate it into the flour. I just don’t ever think far enough ahead to be able to have enough time to freeze the butter.
Once the butter is cut in, stir in the cheese,bacon, and ranch dressing mix. Stir in the milk and gently mix until the dough is moistened and it starts to pull away from the sides of the bowl.
Drop the dough by heaping tablespoonsful onto a greased baking sheet. Bake for 8 to 10 minutes, or until the biscuits are golden brown.
Cheddar, Bacon, Ranch Drop Biscuits
- 2 1/2 cups White Lily Self-Rising Flour
- 1/2 cup cold butter
- 1 cup shredded cheddar cheese
- 1 (2.8-ounce) packet chopped real bacon (about 1/2 cup)
- 1 (1-ounce) packet ranch salad dressing mix
- 3/4 cup buttermilk
- Preheat the oven to 475°F and lightly spray a baking sheet with nonstick cooking spray. In a large bowl, cut the butter into the flour using a pastry blender or a large fork. The butter should but cut up to about the size of an English pea. Stir in the cheese, bacon, and salad dressing mix until well combined. Pour in the milk and stir until the ingredients are moistened. Drop the dough by heaping tablespoonsful onto the greased baking sheet. Bake for 8 to 10 minutes, or until golden brown. Serve warm.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
As I said, the amazing folks at White Lily are going to send one lucky Southern Bite reader this bag filled with White Lily goodies. To enter, simply leave a comment below and tell me your favorite thing to make with White Lily Flour. For me, it’s biscuits – all the way. (You have until October 7th at midnight to enter. Winner will be chosen at random. US residents only, please.)