Ingredients

• 1 pound peppered bacon
• 4 cups self-rising flour, plus more for the work surface 
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• ¾ pound (3 sticks) cold salted butter, cut into ½-inch cubes
• 2 large eggs, whisked, plus 1 large egg for brushing
• 1½ to 2 cups buttermilk, or as needed, plus 1 tablespoon buttermilk for brushing
• 4 ounces Cheddar cheese, grated (about 1 cup)
• 4 ounces white Cheddar cheese, grated (about 1 cup)
• ¼ cup minced chives

Directions

1. Line a sheet pan with parchment paper and lay the bacon strips on the pan. Position a rack in the top third of the oven, place the sheet pan on the rack, and preheat the oven to 400°F. Let the bacon cook as the oven preheats until crispy, about 20 minutes. Turn off the oven and transfer the bacon to paper towels to absorb the excess grease. When cool enough to handle, dice the bacon and set aside. 

2. In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender or your fingers to cut the butter into the flour until the pieces are even and about the size of peas. 

3. Use a wooden spoon to stir in 2 eggs until combined. Stir in 1½ cups of the buttermilk until the dough comes together into a really sticky mass. If it is not very sticky, add more buttermilk, 1 tablespoon at a time, mixing well after each addition. Add the diced bacon, cheeses, and chives and use your hands to mix into the biscuit dough until well incorporated, but do not overmix. Cover the bowl and refrigerate for at least 1 hour and up to overnight. 

4. Scrape the dough onto a lightly floured work surface. Use your hands to press it into a large round roughly 14 inches across. 

5. Line a baking sheet with parchment paper. Use a 3½-inch biscuit cutter to cut out about 20 rounds. Transfer the biscuits to the lined pan, arranging them so that they all are touching. (If making ahead, arrange the biscuits on a baking sheet, not touching, and freeze until solid, then transfer to a zip-top bag and freeze for up to 2 weeks. There is no need to thaw before baking.) 

6. In a small dish, whisk the remaining 1 egg and 1 tablespoon buttermilk. Brush the mixture over the biscuits. Refrigerate for 30 minutes. 

7. Meanwhile, preheat the oven to 400°F. 

8. Transfer the biscuits to the oven and bake until golden brown, about 15 minutes. Let cool slightly in the pan on a rack. 

9. Store in a zip-top bag or airtight container at room temperature for up to 2 days. Makes about 20 biscuits 

TIP: The biscuits are best the day they are made (and ideally fresh from the oven!).

Magnolia Table, Volume 2. Copyright © 2020 by Joanna Gaines. All rights reserved.