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Credit: Hector Sanchez

Pauley Perrette’s Bacon & Blue Cheese Biscuits

3 cups all-purpose flour
1 tbsp. baking powder
2 tsp. baking soda
2 tsp. kosher salt
4 tsp. granulated sugar
1 stick cold unsalted butter, cut into small pieces
1 cup (6 oz.) crumbled crispy bacon
½ cup crumbled dry blue cheese or Gorgonzola
¼ cup finely chopped parsley
1½ cups buttermilk

1. Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the flour, baking powder, baking soda, salt and sugar. Add the cold butter pieces to the flour mixture, and roughly mix with a wooden spoon, making sure not to break up or soften the butter. Add the bacon, blue cheese and parsley, and toss until evenly mixed.
2. Pour 1 cup buttermilk into the flour mixture, and gently stir with the wooden spoon. Stir in the remaining ½ cup buttermilk until the dough comes together. Do not overmix.
3. With a large ice-cream scoop, spoon 10 heaping mounds of dough onto the prepared baking sheet, gently pressing down with the scoop while releasing the dough onto the baking sheet. Bake for 7 minutes. Turn the oven temperature down to 325°, and bake until the biscuitsare golden brown, about 18 additional minutes. Let cool on the pan for 5 minutes before serving.

Makes: 10
Prep time: 15 minutes
Cook time: 25 minutes