Queso Fresco, Bacon & Black Pepper Biscuits

• 2 cups Self-rising Flour (must Use Self-rising)
• 1/4 teaspoons Freshly Ground Black Pepper, Plus More For Topping
• 1/2 cups Unsalted Butter, Cold And Cut Into Small Pieces
• 1 cup Buttermilk, Cold
• 1/2 cups Queso Fresco, Crumbled
• 6 pieces Bacon, Cooked And Chopped
• 1 whole Egg, Beaten
• Melted Butter, For Brushing On Top Of Finished Biscuits

1. Preheat oven to 425 F. Line a baking sheet with parchment paper and set aside.
2. Whisk flour and pepper in a large bowl. Add the butter pieces and work them into the mixture with a pastry cutter or your hands until its crumbly. Make a well in the center of the flour and pour in the buttermilk. Mix until just combined. Fold in the cheese and bacon.
3. Turn the dough out onto a lightly floured surface. With floured hands, pat the dough to 1/2-inch thick. Use a floured biscuit cutter to cut the biscuits, gathering the scraps as needed. Place biscuits on the prepared baking sheet. Brush the tops with beaten egg, then top with black pepper.
4. Bake for 13-15 minutes, or until turning golden brown on top. Remove from oven. Brush melted butter on top of each biscuits immediately out of the oven. Allow to cool for a few minutes before serving warm.

flour, ubc, unsalted butter, buttermilk, queso fresco, bacon, egg, butter

Taken from tastykitchen.com/recipes/breads/queso-fresco-bacon-black-pepper-biscuits/ (may not work)