Bacon biscuits

Total Time
30 min
10 min
20 min
These old-fashioned Southern-style biscuits are dropped, not rolled. They feature turkey bacon, butter, low-fat buttermilk, and fat-free skim milk, so they're supremely satisfying yet still easy on the waistline. For the best results, you can bake the turkey bacon in a 425°F oven until brown and very crispy, 12 to 15 minutes. Chop it up after cooking. And although using a 1/4-cup measure or large spoon and a sharp snap of the wrist is one way to drop the dough onto the baking sheet, a 2-inch ice cream scoop with a spring-release handle is easier. Definitely worth the investment if you enjoy baking.


All-purpose flour

2 cup(s)

Baking powder

2½ tsp

Table salt

½ tsp

Baking soda


Unsalted butter

3 Tbsp, cold unsalted, cut into bits

Cooked turkey bacon

4 slice(s), chopped

1% low fat buttermilk

1 cup(s), low-fat

Fat free skim milk

¼ cup(s)


  1. Preheat the oven to 425°F. Spray a 9-inch round cake pan with nonstick spray.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda. With a pastry blender or a large fork, cut in the butter to coarse crumbs. Stir in the bacon. Mix in the buttermilk and milk to form a dough.
  3. Drop the dough by 1/4-cup measures into the pan, making 16 mounds; push the mounds together. Bake until golden, about 20 minutes. Serve at once.