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Homemade Bacon and Parmesan Biscuits

These crispy, savory homemade biscuits are packed with smoky bacon, salty parmesan, and briny olives. One bowl, no mixer, and on the table in under 30 minutes.
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Homemade Bacon and Parmesan Biscuits Crispy, savory biscuits loaded with smoky bacon, parmesan, and briny green olives. One bowl, no mixer, ready in 30 minutes.

 

Ingredients

  • 2 large eggs
  • 3 cups (360g) all-purpose flour
  • ½ cup (120ml) olive oil
  • ½ cup (120ml) whole milk
  • ½ cup (50g) parmesan, freshly grated
  • ½ cup bacon, cut into small cubes
  • ½ cup (70g) green olives, sliced
  • 1 tsp baking powder
  • Salt and black pepper to taste

 

  • Dried herbs to taste (oregano, basil, rosemary, parsley — or a mix)

Instructions

Preheat your oven to 180–190°C (355–375°F). Line a baking sheet with parchment paper.

In a large bowl, whisk together the eggs, olive oil, milk, dried herbs, salt, and pepper until combined.

Add the flour, parmesan, bacon, and olives. Mix with a wooden spoon until a rough dough forms, then transfer to a clean surface and knead briefly — just until everything is incorporated and the dough is smooth. Don’t overdo it.

Roll the dough out to ½ cm (about ¼ inch) thickness using a rolling pin.

Cut into rounds using a small cookie cutter, piping tip, or shot glass (~4–5cm diameter). Re-roll scraps and cut again.

Arrange on the prepared baking sheet with a little space between each biscuit.

Bake for 12–15 minutes, until golden on top and lightly colored on the edges. Watch them at 12 minutes — all ovens are different.

Remove from the oven and let cool for 5 minutes on the pan (they firm up as they cool). Serve warm or at room temperature.

Notes

  • Bacon: You can use raw or lightly pan-seared bacon cubes. Raw bacon renders in the oven and adds great flavor directly into the dough.
  • Olive substitute: Sun-dried tomatoes or finely diced calabresa work if you’re not an olive person.
  • Storage: Keep in an airtight container at room temperature for up to 4 days. Reheat at 160°C for 5 minutes to restore crunch.
  • Freeze: Baked biscuits freeze well for up to 2 months. Reheat from frozen at 180°C for 8–10 minutes.

 

  • Make ahead: Dough can be refrigerated, tightly wrapped, for up to 24 hours.

Find it online: https://thelatincrumb.com/homemade-bacon-and-parmesan-biscuits-ready-in-30-minutes/