Flaky Bacon and Chive Biscuits Recipe
Fat and tender with flaky layers that beg to be pulled apart and slathered with butter, these bacon and chive biscuits are hard not to love. They are excellent split and pan-grilled in butter, smothered in white sausage gravy and served with eggs and grits, or eaten plain. I use a technique that involves rolling and stacking the layers on top of each other, creating numerous layers that make these biscuits super tender and flaky. See Step-by-Step How-To Instructions.
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Lorrie Oderbert