This biscuit recipe makes for an island of tranquility in the stormy chaos that is a weekday morning in our house. I have one child who gets up at the crack of dawn wanting to colour, skip, get dressed, and celebrate the day; I have another who clings to his pillow and every last moment of sleep he can possibly squeeze out; and finally one who is so busy making herself look just right that she couldn't possibly have time to sit down and eat breakfast in the morning ("I'm very busy Daddy don't you know?").
So any recipe that my kids love and is ready to throw in the toaster oven is a winner in my books.
This recipe is also super easy to play around with based on your children's likes and dislikes. I'll generally whip up a batch on a Sunday night, and then cover and put in the fridge for easy to make breakfasts for the next number of days. When I get downstairs in the morning I toss a few in the toaster oven and then get busy making lunches. 20 minutes later these delicious and savoury biscuits are ready to grab and go. Perfect for kids bustling out the door to school or camp. Give them a try and see what your crew thinks.
Cook bacon according to instructions then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor, blend for 5 seconds.
Add butter cubes and blend until coarse meal forms, about 30 seconds.
Transfer flour mixture to a large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend.
Gradually add buttermilk, stirring to moisten evenly (batter should be sticky).
Cover and store in refrigerator until ready to use.
Preheat toaster oven to 425 degrees F. Line toaster oven tray with parchment paper.
Using lightly floured hands, drop generous ½ cup batter for each biscuit onto prepared baking tray, spacing batter about 2 inches apart.
Bake biscuits until golden and toothpick comes out clean, about 18 to 20 minutes. Serve warm or at room temperature.