Step 1

Preheat oven to 450˚F. In food processor pulse flour, brown sugar, baking powder, salt, and 7 tablespoons cold, cubed butter together. Do not over mix. Or use pastry knife to cut butter into dry ingredients by hand.

Step 2

Slowly add buttermilk, mixing in between additions. Stop when dough just holds together- it’s ok if you don’t use all the buttermilk. Fold in bacon.

Step 3

Flour work surface. Turn out dough onto floured work area and fold dough over on itself a few times, kneading a bit as you go. Roll out to 3/4” thickness. Use biscuit cutter to cut out 10-12 biscuits depending on size of cutter, re-forming and re-rolling if needed.

Step 4

Add biscuits to baking pan and bake for 11-15 minutes or until golden brown on top and bottom. While still hot melt remaining butter and spread on top, followed by some brown sugar. Serve while still warm. Freeze leftovers by allowing biscuits to cool completely before double bagging in thick freezer bags.