If you’re American, these might resemble those amazing Red Lobster biscuits you’ve eaten that come with every meal. If you’re not American, just be glad that you’ve never been to a Red Lobster restaurant before. It’s where Lobster souls go to die. I always try to get inside the tiny mind of the lobsters and wonder if they just sit there all day thinking of ways to kill themselves. There are far better places to get your shellfish. For instance, the sea! So, skip the misery of it all and just stay home and make these instead. The secret is in the buttermilk. They take all of 5 minutes to whip up, too. You lose Red Lobster. You lose.
2 c. AP flour
1 t. sea salt
1 T. baking powder
1 t. sugar
6 T. cold butter
1 c. shredded sharp cheddar
4-5 strips of crispy bacon
1 large handful baby spinach
3/4 c. buttermilk
425 F / 220 C
- In a food processor combine flour, salt, sugar, baking powder and butter. Pulse until the mixture forms a coarse crumb texture.
- Add cheese and bacon. Pulse only a few times as to not break up the bacon too much.
- Then, add the buttermilk and pulse until a dough forms.
- Add the handful of spinach and very loosely pulse until JUST combined. You don’t want your scones to turn green.
- Dump onto a lightly floured surface and roll to about 3/4″ thick. Using a biscuit cutter, cut as many as you can until you have to reroll the dough. Be careful to not overwork the dough when rerolling it or your scones will be tough. Be sure to work quickly. Once the buttermilk touches the baking powder, the rise action will begin.
- Place them on a baking sheet topping with a light sprinkle of cheddar cheese on top. Bake 15-20 minutes.