Step 1Preheat the oven to 375°F.

Step 2In a large skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate and chop when cool enough to handle. Reserve 2 tablespoons of the bacon drippings.

Step 3In a large bowl, whisk together the flour, cornstarch, baking powder, pepper, ranch seasoning mix, bacon, ¾ cup of the cheese, and all but 1 teaspoon of the sliced green onions.

Step 4In a large measuring cup or medium bowl, whisk together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and stir until just combined.

Step 5Add the butter and reserved bacon drippings to a 4½-by-8½-inch metal loaf pan and warm in the oven until the butter is melted, 3 to 5 minutes. Pour off 1 tablespoon of the butter mixture into a small bowl and reserve. Add the biscuit batter to the heated loaf pan and spread in an even layer. (It’s okay if some butter pools around the batter.) Using a large metal spatula, insert it vertically and press straight down through the batter to the bottom of the pan to cut it into 8 to 10 portions. Sprinkle the top with the remaining ¼ cup cheese.

Step 6Bake the loaf until a skewer inserted in the center comes out clean and the top is golden, 40 to 45 minutes.

Step 7Allow the loaf to cool on a wire rack for 5 minutes before removing from the pan. Very finely chop the reserved 1 teaspoon green onion. Remelt the reserved butter if necessary in a microwave. Stir the green onion into the reserved butter and brush all over the loaf.

Pull-Apart Cheddar Bacon Ranch Biscuits

Ingredients

Directions

Breads