I didn't really have a plan for breakfast this morning. And then I slept in. So I woke up and groggily started casting about in my cookbooks looking for inspiration. In the end, it came down to French toast, muffins, or these biscuits. And the biscuits appealed to us more, so biscuits it was!

These are very easy to throw together (assuming that you have the bacon already cooked and ready to hand). And they have a lot of leavener in them, so they come out very light. They're not my favourite biscuits, but they're quite good nonetheless.

I think, if I were doing them again, I might reduce the oven temperature slightly. I baked these ones at 230°C (450°F) like the recipe called for. And they were good. But the bottoms got a bit darker than I would have liked. So I'm thinking that I might try dropping the temperature down to 220°C (425°F) next time.

Bacon and Cheese Drop Biscuits

Slightly adapted from The Big Book of Breakfasts by Maryana Vollstedt

Ingredients

• 250g all-purpose flour
• 1 Tbsp. sugar
• 1/2 tsp. coarse sea salt, ground
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 5 Tbsp. butter
• 1 c. grated cheddar
• 2-4 slices bacon, cooked and chopped
• 1 c. buttermilk

Directions

1. Preheat oven to 220°C (425°F).
2. Combine flour, sugar, and salt.
3. Sift in the baking powder and baking soda.
4. Cut in butter.
5. Mix in the cheese and bacon.
6. Pour in the buttermilk and stir to combine.
7. Drop generous tablespoonfuls of the mixture onto an ungreased baking sheet.
8. Bake at 220°C (425°F) until done (~12 minutes).
9. Transfer to a wire rack to cool.