2½cupsself-rising flour, divided(see notes for all-purpose flour)
4slicesbacon, cooked, crumbled, and cooled
½cup (4 ounces)sharp cheddar cheese, shredded
2tablespoonschives or scallions, minced
1teaspoononion powder
1 ½cupshalf and half(can use half whole milk and half cream)
Instructions
Preheat oven to 450º F.
Add 2 cups flour, bacon (be sure it's cooled), cheese, and herbs/spices to a medium bowl. Make a well in the middle and pour in cold half and half. Stir with a wooden spoon until mixed.
Dust the counter with 1/2 cup of flour, and add biscuit dough on top. The dough will be sticky, fold the dough in thirds (like a letter) 3-4 times, until about 1/2 the flour has been mixed into the dough and it is no longer sticky. Pat into a rectangle about 1" thick.
Cut biscuits with a 1¾" biscuit cutter (or small shot glass). Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat process again. You will have about 35 mini biscuits.
Place biscuits on a cookie sheet about 1" apart. Bake for 10-12 minutes, until golden. Serve with herbed butter or cheese dip.
Notes
How to make self-rising flour from all-purpose flour. Turn all-purpose flour to self-rising with these additions:2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.