top of page
  • Mary Grace Whatley

Magnolia Bacon and Gruyère Drop Biscuits (with little adaptations!)

This recipe is an adaptation of Joanna Gaine's Bacon and Gruyère Drop Biscuits! She is a natural in the kitchen and makes it so fun! I have been loving her recipes and making them my own. This biscuits are delicious and are best served warm right out the oven!

Perfect for breakfast or served as a hors d'oeuvre when having family or friends over! Recipe is below!!

I N G R E D I E N T S:

1/2 pound thick-sliced peppered bacon

1 1/2 cups all-purpose flour

2 teaspoons of baking powder

1 teaspoon garlic powder

1/2 teaspoon garlic salt

1/2 teaspoon kosher salt

* This is where I adapted the recipe! The Magnolia recipe calls for 1 tsp of garlic salt and 1 tsp of kosher salt. I cut that in half because they tend to be salty to taste!*

1/2 teaspoon ground white pepper (I used just regular finely ground black pepper-still great!)

8 tablespoons (1 stick) unsalted butter, cut into cubes

3/4 cup milk

8 ounces grated Gruyère cheese (about 2 cups)

D I R E C T I O N S:

  1. Preheat the oven to 400 degrees F.

  2. Arrange the bacon slices on a baking sheet. Bake until crispy, about 20 minutes. Line a plate or another baking sheet with paper towels and transfer the bacon to the paper towels to drain.

  3. Line another baking sheet with parchment paper.

  4. In a food processor, combine the flour, baking powder, garlic powder, garlic salt, salt, and white pepper. Pulse a few times to combine. Scatter the butter on top of the flour and pulse until the dough resembles coarse pebbles. (If you don't have a food processor, you can combine all in a bowl and whisk together. Then add the butter and use a bladed dough blender and cutter, pictured below, until coarse crumb look)

  5. Transfer the mixture to a large bowl and add the milk and Gruyère cheese. Crumble the bacon into small pieces and add to the mixture. Mix with your hands just until the dough comes together. Be careful not to overmix!

  6. Use a 4-ounce ice cream scoop to drop uniform biscuit mounds on the prepared baking sheet. Bake until the edges are crispy, 20-25 minutes. Let cool slightly in the pan or on a rack (I transferred to a rack to avoid the continued cooking from the hot pan).

  7. Enjoy!! Leftovers can be stored in an airtight container at room temperature for up to 2 days. Warm in a preheated 300 degree oven.

(Note: This recipe usually makes 6-8 biscuits but if you're serving as hors d'oeuvres, use a smaller ice cream scoop (2 ounce) and bake them for the same amount of time as instructed!) Enjoy!!


click on the picture for the link!!

For more kitchen favorites, check out my Amazon page here!!


bottom of page