What could be better than macaroni and cheese combined with a buttermilk biscuit? Add some bacon and you’ll never look back. You can count on impressing everyone around the table with this outrageously delicious trifecta that we serve at Biscuit Head, our restaurant in Asheville, North Carolina. One bite of the mac and cheese biscuits featured in our latest cookbook, Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch, and you won’t be sorry. Not one bit. And you’ll quickly come around to understanding why it’s genius to put pasta in your biscuits.Bonus: We’ve even included the recipe for our restaurant’s simple, rich, and creamy homemade macaroni and cheese—a crowd pleaser, for sure. You’ll find there are a few additions that make our mac extra delicious: heavy whipping cream, bacon grease, Sriracha, and, of course, a couple of leftover biscuits! Yes, you heard it here first. Biscuits in pasta, and pasta in biscuits. If you want to make vegetarian macaroni and cheese, just substitute butter for the bacon grease. It will still be amazing.Mac and Cheese Buttermilk BiscuitsBiscuit Head Mac and CheeseExcerpted from Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch by Jason and Carolyn Roy. Published with permission by Voyageur Press, an imprint of Quarto Publishing Group.
Cook the bacon in a skillet until crispy. Reserve the rendered fat and chop the bacon into pieces. Preheat your oven to 375°F, making sure you have one of the racks in the middle of the oven. Grease a large baking sheet (cooking spray works fine).
Preheat your oven to 400°F and grease a large casserole pan.