Savory Southwest Biscuits are delicious for dinner or breakfast. They are based on my Country Biscuit recipe, which we also enjoy. The inclusion of cheddar cheese, green chilies, and bits of bacon take these biscuits to a savory new level.
Savory Southwest Biscuits might be considered Cowboy Food!
These biscuits make lovely additions for a soup dinner, but I like to eat them with a slice of cheese for breakfast. In fact, you really don’t even need cheese, right! They are perfect for camping trips. Make some for supper or breakfast and tuck any leftovers in a napkin or sandwich bag to eat on the trail. They also might be considered Cowboy Food.
See more Biscuits Here. Browse all of my Quick Bread Recipes.
Ingredients for Savory Southwest Biscuits
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Instructions for Making this Recipe
Preheat oven to 425°F. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a large skillet, cook bacon until browned. Cool and break into small pieces.
Shred the cheddar cheese with a box grater and place in a bowl until ready to use.
Make the Biscuits
In a large mixing bowl, sift together the all-purpose flour, baking powder, granulated sugar, cream of tartar, and salt.
Using a blending fork, cut in vegetable shortening until the mixture resembles course crumbs. Create a well in the center of the flour mixture.
I prefer using a blending fork over a pastry blender, as I think it works better and it’s certainly easier to clean.
Place the large egg and whole milk inside this well. Stir to combine, then gradually mix in to the flour.
Add the shredded cheddar cheese, chopped green chilies, and crumbled bacon. If necessary, use your hands to finish combining the dough until it forms a ball.
At this point, the dough may be quite sticky. That’s okay.
Sprinkle some flour on a flat surface and knead the dough 10-15 times. Roll out the dough into a circle that is 1/2-inch thick and cut with a biscuit cutter.
I like to use a medium to large biscuit cutter, but use what you prefer. You may have to adjust the baking time, depending on the size of the biscuits.
Bake the Biscuits
Place biscuits about an inch apart on a baking sheet lined with parchment or a silicone baking mat. I usually try to fit all the biscuits on one pan.
For this recipe, I prefer a mat over parchment paper, so that the bottoms don’t get too brown in the hot oven. Also, at this point, the biscuits could be frozen prior to baking. Place biscuits on a tray and put in freezer for 15-20 minutes until frozen solid. Place solid biscuits in a plastic freezer bag and freeze for up to 2 months. When ready to bake, simply place the frozen biscuits on a prepared baking sheet and bake as directed. You may need to bake them for a few extra minutes, though.
Bake in preheated oven for 10-12 minutes until lightly golden on top. Serve warm. This recipe will make 20 biscuits.
Cooking on a Camp Dutch Oven
If you’d like to make these biscuits in a Camp Dutch Oven, simply follow the directions, but use a Camp Dutch oven (with feet) directly on camp fire coals (not open fire) or charcoal coals. Then add coals to the top of the oven to ensure the biscuits have a nice golden top. When baking, use a 3:1 ratio of coals from top to bottom; when roasting, use a ratio of 1:1; Follow the chart below to help with heating temperatures and charcoal usage. All other uses simply need coals on the bottom, not on the top.
See this post from Fresh off the Grid for more Camp Dutch Oven Cooking Tips. Read even more about Camp Dutch Ovens at Lodge.com.
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Savory Southwest Biscuits
Ingredients
- 4 slices bacon cooked and crumbled.
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 3/4 cups vegetable shortening
- 1 large egg beaten
- 1 cup whole milk
- 6 oz. sharp cheddar shredded
- 1/4 cup diced green chilies
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Instructions Click to Start Cooking
- Preheat oven to 425℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
- In a large skillet, cook bacon until browned. Cool and break into small pieces.
- Using a box grater, shred the cheddar cheese and place in a bowl until ready to use.
- In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, cream of tartar, and salt.
- Using a blending fork, cut in vegetable shortening until the mixture resembles course crumbs. Create a well in the center of the flour mixture.
- Place the large egg and whole milk inside this well. Stir to combine, then gradually mix in to the flour.
- Add the shredded cheddar cheese, chopped green chilies, and crumbled bacon. If necessary, use your hands to finish combining the dough until it forms a ball.
- Turn dough out onto a lightly floured surface and knead 10-12 times. Roll out the dough into a circle that is 1/2-inch thick and cut with a biscuit cutter.
- Place biscuits on a baking sheet lined with parchment or a silicone baking mat. Bake in preheated oven for 10-12 minutes until golden brown. Makes 20 biscuits.
That looks so yummy. Cannot wait to try this recipe.
Hi HeartStrings. Thanks for stopping by to say hello. I hope you'll enjoy the biscuit recipe. They are so good. I want one now! LOL