Ingredients
4cupsself-rising flour,plus more for dusting
8tbspcold butter,cut into small cubes
4ozcold cream cheese,in small chunks, ½ box
2tspblack pepper,coarsely ground
1½cupswhole buttermilk
1lbSmithfield Hometown Original Bacon,cooked, crumbled
1tspKosher salt,topping
¼tspblack pepper,coarsely ground, topping
Preparation
Preheat oven to 450 degrees F.
In a large bowl, add in the flour and add the cubed butter into the flour, then the cream cheese into the mixture with a pastry cutter or mixing with your hands quickly until it looks like little pea sized crumbles and some flour.
Add in the black pepper and the bacon.
Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.
Cut the biscuits into 2 inch by 2 inch squares.
Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.
Bake for 15 to 17 minutes, rotating the pan halfway through baking.
