- 6 slices bacon
- 3 3/4 cup bread flour
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter cut into cubes, chilled, plus more for melting
- 4 ounces crumbled goat cheese
- 1/4 cup sliced green onion (about 3 onions)
- 1 3/4 cups buttermilk, chilled
Preheat oven to 400 degrees F.
Line one baking sheet with parchment paper and another sheet with aluminum foil. Arrange bacon slices on foil-lined baking sheet and roast in oven until fat begins to render, 5-6 minutes. Rotate the pan front to back and continue to roast until bacon is crisp and browned, 5-6 minutes for thin-cut and 8-10 minutes for thick-cut. Using tongs, transfer bacon to a paper-towel lined plate to drain. Crumble bacon into coarse pieces.
Turn oven temperature up to 425 degrees F.
Pulse the flour, baking powder, baking soda, and salt in the bowl of a food processor to combine. Add chilled butter cubes and pulse until mixture resembles coarse meal, about 30 seconds. Transfer flour-butter mixture to a large bowl. Add bacon, goat cheese, and onion, stirring gently to combine. Slowly add buttermilk, stirring to moisten. Batter will be wet.
Using a 1/4 cup measuring spoon sprayed with non-stick spray, drop biscuit batter onto prepared baking sheet, spacing at least 1 inch apart.
Bake until golden, 14-16 minutes. Brush biscuits lightly with 1 tablespoon melted butter. Serve hot or warm.