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Bacon-Cheddar Drop Biscuits

Drop biscuits are exactly what they sound like--biscuits that are formed by scooping and dropping dough on your June Pan instead of a messy and labor-intensive rolling and cutting process. By handling the dough less, you ensure the biscuits will be fluffy and tender. If you don’t have buttermilk on hand, mix 1 tablespoon white vinegar or lemon juice with ⅔ cup of milk and let it sit out at room temperature for 10 minutes. Leave out the bacon for a vegetarian version that’s just as delicious.

Prep Time — 20 min
Cook Time — 22 min
Servings — 8
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Ingredients

4 bacon strips

4 tablespoons unsalted butter

2 green onions

1½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon garlic powder

½ teaspoon onion powder

¾ teaspoon salt

¼ teaspoon black pepper

¾ cup grated cheddar cheese

¾ cup buttermilk

1 tablespoon buttermilk

Tools

whisk

parchment paper

medium bowl

wooden spoon

measuring cups

measuring spoons

large bowl

spatula

chopping board

knife

small bowl

pastry brush

liquid measuring cup

June Pan

June Oven

2 butter knives

ice cream scoop

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Preferences

Arrange the bacon on the June Pan

Lay the bacon on the June Pan with space between each strip. Confirm cooking preferences using the button below. Recommended settings are prepopulated.

4 bacon strips

June Pan

Roast the bacon

Place the June Pan on the middle shelf of the June Oven. Roast the bacon until it is cooked, about 11 minutes. June will notify you when your bacon is ready.

June Oven

Cube and freeze the butter

Cut the butter into ½" cubes. Place in a small bowl and freeze for 15 minutes.

4 tablespoons unsalted butter

small bowl

chopping board

knife

Cut the green onions

Trim off the root-end of the green onions, then slice them thinly and place them in a medium bowl.

2 green onions

medium bowl

Chop the bacon

When the bacon is ready, remove it from the June Oven. Transfer the bacon to a chopping board and roughly chop it, adding it to the bowl with the green onions. Set aside.

cooked bacon

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode.

Combine the dry ingredients

Whisk the flour, baking powder, garlic powder, onion powder, salt and pepper together in a large bowl.

measuring cups

1½ cups all-purpose flour

whisk

2 teaspoons baking powder

¾ teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon black pepper

measuring spoons

large bowl

Cut in the butter

Scatter the frozen butter cubes over the dry ingredients and toss to combine. Working quickly to keep the butter cold, use two butter knives or a pastry cutter to cut the cubes into pea-sized pieces.

2 butter knives

frozen butter cubes

Combine the wet ingredients

Add the cheese and buttermilk to the bowl with the chopped bacon and green onions. Stir to combine.

¾ cup grated cheddar cheese

¾ cup buttermilk

liquid measuring cup

spatula

Form the dough

Pour the wet ingredients over the dry ingredients and stir gently until a moist dough forms.

Scoop the dough

Line the June Pan with parchment paper. Using an ice cream scoop or 2 spoons, drop spoonfuls of the dough onto the June Pan, about ¼ cup per biscuit, spacing each biscuit at least 1”apart.

ice cream scoop

parchment paper

Brush butter on the dough

Brush the biscuit tops with the buttermilk or melted butter.

1 tablespoon buttermilk

pastry brush

Bake the biscuits

Place the June Pan on the middle shelf of the June Oven. Bake the biscuits 22 minutes, until they have risen and are golden brown. June will notify you when the biscuits are ready. If desired, follow directions on your June Oven to continue cooking.

Cool and serve

Remove the biscuits from the June Oven and let them cool on the June Pan for 5 minutes before serving warm or transferring to a wire rack to cool completely.

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