Bacon Cheddar Biscuits

Makes 12 biscuits

8 oz. bacon, chopped
1¾ cups all-purpose flour, plus more for dusting
1½ tsp. baking powder
1 tsp. sugar
½ tsp. kosher salt
½ tsp. baking soda
1 green onion, thinly sliced
4 tbsp. unsalted butter, chilled and cut into cubes
¾ cup grated cheddar cheese
¾ cup buttermilk, plus more for brushing

1. Preheat the oven to 400°F and line a sheet tray with parchment. In a large skillet, cook your bacon over medium-high heat until crisp. Remove it with a slotted spoon to a paper towel–lined plate to cool. Set aside 1 tablespoon of the bacon drippings in a small bowl.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt, baking soda, green onion, and cooled bacon. Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs, then stir in the cheese.

3. Dig a well in the center of your flour and slowly stir in the buttermilk and reserved bacon drippings, just until the dough is sticky but still a bit crumbly on the bottom of your bowl. Dust your work surface with some flour and dump the dough onto your surface and knead three or four times until all the loose crumbs come together. Pat into a rough round shape with your hands and press the dough to a ¾-inch thickness. With a 2¼-inch-round biscuit cutter, cut out 12 biscuits, making sure you do not twist.

4. Place the biscuits on the prepared baking sheet, allowing 2 inches of space between each one. Brush the tops with some buttermilk. Bake the biscuits for 15 minutes, until the tops are lightly golden, rotating the pan halfway through baking.