1. Prepare and Cook the Bacon: Begin by preheating your oven to 375°F (190°C) with the rack in the middle position. Line a baking sheet with foil for easy cleanup. Arrange the bacon slices in a single layer and roast them until they are wonderfully crispy, typically 15 to 20 minutes. The crispier, the better for texture in the biscuits! Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, then chop it into small pieces when cooled.

2. Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and granulated sugar. Whisking thoroughly ensures that the leavening agents are evenly distributed, which is crucial for an even rise in your homemade biscuits. Set this mixture aside.

3. Cut in the Cold Butter: This is a critical step for flaky biscuits. Slice one cup of extremely cold unsalted butter into thin, ⅛-inch thick pieces. Add a few slices at a time to your dry ingredients, tossing to coat them lightly with flour. Then, using your floured thumb and pointer finger, press and flatten each butter slice into a flat, nickel-sized piece, breaking it off as you go. Repeat this process with all the butter, ensuring each piece is coated and flattened. This technique creates those crucial pockets of butter that melt and create steam, resulting in beautiful layers. Once all the butter is incorporated, toss to combine, then freeze the entire mixture in the bowl for at least 15 minutes to ensure the butter is thoroughly chilled.

4. Incorporate the Savory Flavorings: Once your flour and butter mixture is thoroughly chilled, stir in the chopped crispy bacon, shredded sharp cheddar cheese, and thinly sliced green onions. Mix gently until all these delicious additions are evenly distributed throughout the dry ingredients. Be careful not to overmix, as too much handling can warm the butter and develop gluten prematurely.

5. Add the Chilled Buttermilk: Gradually pour the chilled buttermilk into the dry mixture. Using a fork, gently stir until the ingredients are just combined. The dough will look shaggy and slightly dry – this is perfectly normal and desired. Gently knead the mixture a few times directly in the bowl to bring it together, ensuring minimal handling. This minimal handling prevents overworking the dough, which is key for tender, not tough, biscuits.

6. Stack and Roll for Layers: Lightly flour a clean working surface. Turn the shaggy dough out onto the floured surface and gently pat it into an 8×8-inch square, about 1 inch thick. Cut this square into four even smaller squares and stack them directly on top of each other. This stacking technique creates more layers within your biscuits. Now, gently roll the stacked dough into another 8×8-inch square, ensuring it’s still about 1 inch thick. Be careful not to press too hard or twist the dough, as this can compress the layers.

7. Cut the Biscuits: Lightly flour a 2¾-inch biscuit cutter. Press the cutter straight down into the dough without twisting it. Twisting seals the edges of the biscuit, preventing it from rising properly and forming distinct layers. Leave about a ¼-inch border along the edges of the dough to ensure cleaner, more defined layers. Gather any remaining dough scraps, gently press them together (again, no overworking!), and cut out any additional biscuits. Transfer the cut biscuits to a parchment-lined baking sheet. For optimal rise, refrigerate the biscuits for at least 30 minutes before baking; this helps keep the butter cold.

8. Bake to Golden Perfection: While the biscuits chill, preheat your oven to a higher temperature of 450°F (230°C) with the rack in the lower-middle position. Transfer the chilled biscuits to a *new* parchment-lined baking sheet, spacing them at least 1 inch apart to allow for even baking and proper air circulation. Melt the remaining 2 tablespoons of butter and gently brush it over the tops of each biscuit, then sprinkle lightly with a pinch of kosher salt. Bake for 12 to 15 minutes, or until the tops are beautifully golden brown and the biscuits have risen significantly. Allow them to cool for 5 to 10 minutes before serving warm to enjoy their full flaky, cheesy, savory goodness.

Absolutely! While bacon adds a unique smoky flavor and texture, these biscuits are still delicious without it for a vegetarian option. You can simply omit the bacon, or for a different savory twist, consider swapping it with finely sautéed mushrooms, sun-dried tomatoes (drained and chopped), or a mix of roasted red peppers and spinach.

Sharp cheddar cheese truly shines in this recipe, offering a bold, tangy flavor that complements the bacon beautifully. However, feel free to experiment! Other great options include Monterey Jack for a milder, meltier biscuit, pepper jack for a spicy kick, or even a blend of cheddar and a touch of Parmesan for an extra savory punch. Always opt for freshly grated cheese, as pre-shredded varieties often contain anti-caking agents that can hinder smooth melting.

You can, but for the best results in terms of tenderness and rise, buttermilk is highly recommended. Its acidity reacts with the leavening agents to create a lighter, fluffier biscuit. If you don’t have buttermilk on hand, you can easily make a substitute: mix 1 tablespoon of fresh lemon juice or white vinegar with 1¼ cups of regular milk (whole milk works best) and let it sit for 5-10 minutes until it slightly curdles. This “soured milk” will act similarly to buttermilk.

Yes, you can! You have a few options:
Prepare the Dough: Form the biscuits and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the baking time if needed.
Freeze Unbaked Biscuits: Once cut, arrange the unbaked biscuits on a baking sheet and freeze until solid. Transfer them to an airtight freezer bag for up to 1 month. When ready to bake, place frozen biscuits on a baking sheet, brush with butter, and bake from frozen, increasing the baking time by 5-10 minutes.
Freeze Baked Biscuits: Allow freshly baked biscuits to cool completely, then freeze in an airtight container for up to 2-3 months. Reheat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.

Achieving those beautiful, flaky layers comes down to a few key techniques:
Keep Ingredients Cold: Ensure your butter and buttermilk are as cold as possible.
Minimal Handling: Overworking the dough develops gluten, leading to tough biscuits. Mix just until combined.
Press, Don’t Twist: When cutting the biscuits, press straight down with your cutter. Twisting seals the edges and prevents proper rise.
Don’t Skip the Freeze/Chill: Chilling the dough before baking helps the butter stay cold and firm, contributing to better steam release and flakiness in the oven.