Black Pepper and Bacon Biscuits 748x748

Black Pepper and Bacon Biscuits


  • 2 cups self-rising flour (White Lily preferred) plus more for dusting
  • 1½ tablespoons coarsely ground black pepper plus extra for sprinkling
  • 4 tablespoons unsalted butter, cubed
  • ¼ cup cream cheese
  • ¾ cup whole buttermilk
  • Crumbled bacon
  • 1 tablespoon melted butter
  • Kosher salt as needed


Combine flour with pepper and work in butter and cream cheese until mixture resembles cottage cheese. Make a well in the center. Pour in buttermilk and, using your hands, mix the flour into the buttermilk.

Sprinkle flour on top of the dough, which will be wet. Transfer to a surface dusted with flour and dust top of dough with flour. Sprinkle in bacon and roll out the dough into an oval shape with a ½-inch thickness. Cut into rounds.

Brush with the melted butter. Combine equal amounts of salt and pepper to total 1 tablespoon and sprinkle on biscuits. Place biscuits in preheated 500 F oven and immediately reduce to 450 F. Bake 16 to 18 minutes, until light brown. Makes about 10 2-inch biscuits.

Recipe by Chef-owner Carrie Morey, Callie's Hot Little Biscuits, Charleston and Atlanta