Creamy, flakey buttermilk biscuits speckled with fresh sage and bacon. A winning combination worthy of any table.

Creamy, flakey buttermilk biscuits speckled with fresh sage and bacon. A winning combination worthy of any table.

I may not have a hint of southern blood in my veins, but boy do I have a thing for biscuits. I’ve always been this way- as soon as I see biscuits I get so excited and immediately walk towards them like we’re magnetically attracted.

At one of the restaurants I used to work at, they had a smoked salmon eggs benny on a beautifully warm and toasty biscuit and I ate it every Saturday and Sunday. I would even ask for those biscuits on their own because I loved them so much.

Biscuits are clearly near and dear to my heart. 

What makes these particular biscuits so special is this self-rising flour. It creates a flakey, creamy texture I have yet to find in another flour. The good folks at King Arthur gifted it to me and asked if I’d take part in their Campaign for Better Biscuits, aimed at highlighting this amazing flour.

Creamy, flakey buttermilk biscuits speckled with fresh sage and bacon. A winning combination worthy of any table.

And oh my goodness do I love it. The biscuits are fluffy and light, perfectly moist, and crunchy on the outside. The flavor is amazing, and it tastes like it was made with a pound of butter when, in fact, there is only 1/4 cup in the whole recipe. Ha!

As for the flavors in these bacon sage biscuits, holy cannoli. Do you know how well bacon and sage go together? The answer is remarkably well. Warm and herbaceous and hearty and fresh all at the same time.

And coupled with the self-rising flour, these biscuits taste like they have cheddar cheese melted in. This was confirmed by members of my family, as well. I don’t know how, but you’ll just have to trust me/make these to see for yourself.

In other news, I’d like to briefly talk shop about photography. I’ve been thinking for a while about changing up my photography style, and though I enjoy the cleanliness of the white backdrops, they’ve been feeling too minimal to me lately. And with fall just around the corner, I love the idea of adding in more natural elements like herbs, bottles, wood, cloth, and more.

Creamy, flakey buttermilk biscuits speckled with fresh sage and bacon. A winning combination worthy of any table.

For those of you that follow me on Snapchat (@sarahfennell), you may have noticed the wood boards I reclaimed this weekend. I’ve done three shoots on them now (you’ll see them all soon!), and I’m really enjoying working on them.

This photography style feels much more… me. It’s structured and intentional, but also relaxed and organic. I love the colors and the mood that they evoke, and how this highlights the suppleness of the food.

What do you guys think? And on that note, do you have favorite food blogs you follow for photography? Inspiration takes me far, and I’d love to hear what inspires you all!

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Buttermilk, Bacon, & Sage Biscuits

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 10-12 biscuits 1x
Scale

Ingredients

  • 2 cups self-rising flour
  • 2 tablespoons fresh sage, diced small
  • 1/2 teaspoon salt*
  • 1/2 teaspoon pepper
  • 1/4 cup butter, cold and cut into cubes
  • 2/3 cup low-fat buttermilk, plus more for washing
  • 46 strips cooked bacon, cut into pieces

Instructions

  1. In a large bowl, whisk together the self-rising flour, fresh sage, salt, and pepper. Work the butter in using a pastry cutter until it becomes the size of small peas. Toss in the bacon. Stir in the buttermilk until everything begins to comes together, but do not over mix.
  2. Place the dough onto a well-floured surface and pat it into a rectangle that is 3/4″ thick. Cut the biscuits with a round 2″ cutter, dipping it into flour between each cut to reduce sticking. Re-roll the scraps and pat the dough until it’s 3/4″ thick and repeat the cutting process. Repeat a until little to no dough remains.
  3. Place the biscuits on a silpat-lined baking sheet, leaving an inch between each biscuit. Place into the freezer for 15 minutes.
  4. While freezing, preheat the oven to 425°F.
  5. Once chilled, bake the biscuits for 15 minutes, until they’re light golden brown. Serve hot!

Notes

*King Arthur’s self-rising flour already contains salt, but I love that salty taste so I opt for more. This is totally optional!

Biscuit base recipe from King Arthur Flour.

Thank you to King Arthur Flour for gifting me the flour used to create this recipe. 

38 comments

Jennifer @ Seasons and Suppers
Reply

Beautiful biscuits! Love the photos 🙂

Sarah | Broma Bakery
Reply

Thank you Jennifer! Glad you enjoy the photos 🙂

Lynda
Reply

When do you put the bacon in the biscuit mixture?

Sarah | Broma Bakery
Reply

My apologies, Lynda! I’ve updated the recipe now. You put them in after you’ve incorporated the butter. Do let me know if you make these and happy baking!

Traci | Vanilla And Bean
Reply

Buttermilk biscuits are a favorite around here, sweet or savory. The buttermilk works it’s magic and makes the most tender of biscuits. Just gorgeous, Sarah! Those boards are looking mighty nice as is your new header! I’ve been searching for local reclaimed wood off old barns around here and I’m finding owners not wiling to let a few go. I can’t blame them – these old barns are like fine antiques. I may eventually go with wooden pallets. Thank you for this Sarah!

Sarah | Broma Bakery
Reply

I actually got my wood at home depot. They have some beautiful palates there. I used stain on the first layer, then regular house paint on the second and third and wiped them with a sponge. Highly recommend for a quick afternoon project!

Liz @ Floating Kitchen
Reply

No southern blood in me either, but love me some fluffy biscuits. Especially with this awesome flavor combo you have here. And when I hit your page today I was thinking “oh these images looks different”. But yeah I love them! They are great! They feel very inviting. I’d like to sit right down at that table and have a biscuit with you! 🙂

Sarah | Broma Bakery
Reply

Thank you!! I’m really excited about it. You’re welcome to the table anytime 🙂

Joanne
Reply

These look absolutely delish!

Sarah | Broma Bakery
Reply

Joanne, I can’t even begin to explain how good they were. Total win. Let me know if you make them!!

Joanne
Reply

I have some cousins who are southern by marriage so..does that count? Either way my love for biscuits knows no bounds. Could down a whole batch of these!

Sarah | Broma Bakery
Reply

YES, that totally counts. 🙂

Beth @ bethcakes
Reply

I’ve lived in the *deep* South my entire life and I don’t know how I’ve never made homemade biscuits! I’ll be fixing this soon though. 😉 I love the addition of bacon and sage to these. Also your photos are beautiful!

Sarah | Broma Bakery
Reply

Uhh, you best be fixing that! And thank you Beth 🙂

Nicole @ Young, Broke and Hungry
Reply

Gorgeous pictures! I really like the warmth they provoke with the different textures. That last shot with the biscuit on the cooling rack looks like you can grab it through the screen and eat it which I wish was possible. Because damn! Biscuit envy.

Sarah | Broma Bakery
Reply

Aww, thank you Nicole! So glad you enjoy it. Totally agree about different textures. So important in food photography!

Jocelyn (Grandbaby cakes)
Reply

I think I love these biscuits!!! Nope I’m sure I love these biscuits! Perfection girlfriend!

Sarah | Broma Bakery
Reply

Thank you lady!! Hope they do you proud 🙂

Mary Ann | The Beach House Kitchen
Reply

Wow Sarah, these biscuits sound so savory and delicious! Definitely pinning these! First thing I noticed was the new font in your header and a darker color in the first photo before I scrolled down! I knew you were up to something! I love the new photography style and love the new board! It’s so much fun experimenting when photographing! Thumbs up!! Have a great weekend!

Sarah | Broma Bakery
Reply

So glad you enjoy both. I love the contrast between light and dark 🙂 And thank you thank you!

Beeta @ Mon Petit Four
Reply

These biscuits look so fluffy and moist. I love biscuits, and can’t wait to give it a try using KAF’s self rising flour. And the bacon sage combo sounds divine. I also love your new photography style…I noticed that it was a bit different right from the beginning, and then when you wrote further into the post that you’re changing it up, I was like ooh yes! I mean, your photography has always been gorgeous, but I’m excited to see what you’ll come up with for the fall season with the abundance of prop choices. Already, your props look so lovely. If you’re looking for some food photography/styling inspiration, I love looking at Aysegul’s photos from FoolproofLiving.com. She always has such great choice in props and excellent photography! XO

Sarah | Broma Bakery
Reply

Thank you so much for the compliments! And I’m checking out Aysegul’s site right now. At first glance it’s absolutely stunning! Can’t wait to dive in. Thank you as always for the kind comments, Beeta!

Katalina @ Peas and Ponies
Reply

I love sage, especially when its paired with butter, and when you add bacon to the mix OMG its the BOMB! I need these flaky bad boys in my life!

Sarah | Broma Bakery
Reply

Right? I mean, who doesn’t?! Thank you Katalina!

Emily @ Layers of Happiness
Reply

The flavors in these biscuits are UNREAL!! Love love love! I can’t get enough fluffy biscuits lately! I’ve got to try these!

Sarah | Broma Bakery
Reply

Thank you Emily! Yes, you totally should!

Carolyn Selheim-Miller | Boxes and Jars
Reply

These make me feel like I should start wearing grandpa sweaters with giant pockets so I can just carry them around with me everywhere I go.

Sarah | Broma Bakery
Reply

Fun fact: I wore my grampa’s old flannel while making these. Ha!!

Jessica @ Sweetest Menu
Reply

I can’t wait to try these! I LOVE American biscuits but we don’t really have them here in Australia. I will have to make my own! YUM!

Sarah | Broma Bakery
Reply

You must, Jessica!!

Jen @ Baked by an Introvert
Reply

I love the bacon and sage in these buttermilk biscuits! They turned out gorgeous! Lovely photos!

Sarah | Broma Bakery
Reply

Thank you Jen!

Mira
Reply

Love buttermilk biscuits, any flavor, sweet or savory! These look fantastic! Gorgeous pictures as always!

Sarah | Broma Bakery
Reply

Right? You can’t go wrong with buttermilk!

Sam @ SugarSpunRun
Reply

I love a good biscuit (the fluffier the better!) and these look perfect! Will be trying this awesome recipe out soon! 🙂

Sarah | Broma Bakery
Reply

Totally agree about the fluff factor 🙂

James Davis
Reply

You can also add chopped green onions and garlic with the bacon bits! Delicious!

Sarah | Broma Bakery
Reply

Oh TOTALLY! Love that idea, James!

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