So there’s this incredibly amazing brunch spot not too far from my house that is filled with long communal tables, features an open kitchen (love this) and uses old post office signs to decorate the walls. If you live in Los Angeles, and more specifically Manhattan Beach, you know that I am talking about MB Post. And if you go to Post, you order the cheddar bacon buttermilk biscuits- no questions!
These biscuits are stuffed with sharp cheddar cheese and bacon, lots and lots, of bacon, and then served with whipped maple butter – seriously, to die for!
So why should Angelenos have all the fun? Luckily the chef at Post, David LaFevre had shared his delicious biscuit recipe with Los Angeles Magazine and now we can all have these amazing biscuits in our own home – you included!
Biscuits have always been a bit of a challenge for me. I’m a mixer and a blender and that’s exactly what not to do when you’re making biscuits. That and you must keep everything really, really cold. If your butter isn’t cold enough and you overhandle it, you won’t get that signature flakey, butter dough that makes a biscuit a biscuit.
These cheddar bacon buttermilk biscuits are always a must order when I visit MB Post – and now you enjoy them too! And don’t forget the honey butter!
- 1¾ cups flour (cold)
- 4¼ teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1¼ teaspoons baking soda
- ½ cup (1 stick) butter - frozen and cut into cubes
- 1 cup buttermilk (cold)
- 6 ounces cheddar cheese, diced into ¼ pieces
- 6 ounces cooked bacon, roughly chopped
- ¼ cup roughly chopped chives
- 1 tablespoon melted butter
- 1 teaspoon sea salt
- 1 cup (2 sticks) butter, at room temperature
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- Preheat oven to 375 degrees.
- Combined cold flour, baking powder, regular salt, sugar and baking soda in a large bowl. With a pastry cutter, cut the frozen butter into the flour mixture until the butter is about the size of a peas.
- Add the cold buttermilk, cheese, bacon and chives and fold over until the dough just forms (be careful not to overmix).
- Dump dough onto a flat surface and gently roll or press out dough until it's 1¼ inches thick.
- Use a biscuit cutter and cut dough for biscuits (or you could cut into 2½ inch squares).
- Brush with melted butter and sprinkle with sea salt.
- Bake for 12-15 minutes or until golden brown. You can also test the center with a toothpick.
- Let cool for 5 minutes and serve
- Place room temperature butter in the bowl of a stand mixer fitted with the whisk.
- Add honey and cinnamon and beat until everything is well combined and butter is light and fluffy (about 5-7 minutes).
- Serve immediately.