Mac and Cheese Buttermilk Biscuits Will Satisfy Every Craving at Once

Ingredients

• 6 pieces bacon
• 3 cups all-purpose flour (we use White Lily brand)
• 3 cups cake flour (we use King Arthur brand)
• ¾ teaspoon kosher salt
• 1 tablespoon baking powder
• 6 tablespoons butter, chilled and cubed
• 2 cups leftover Biscuit Head Mac and Cheese (see recipe below)
• 2 cups whole buttermilk
• 1 cup shredded cheddar cheese
• ½ pound elbow macaroni
• ¼ cup bacon grease (or butter)
• 6 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1 teaspoon salt, plus extra for the pasta water
• ½ teaspoon cracked black pepper
• 1 tablespoon Sriracha sauce
• 2 ½ cups sharp cheddar, shredded and divided
• 2 leftover biscuits, crumbled

Instructions

1. Mac and Cheese Buttermilk Biscuits
2. 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).
3. Sift the flours, salt, and baking powder together into a large bowl.
4. Snap in the butter and stir in rendered bacon fat. Very gently fold in the bacon pieces, mac ’n’ cheese, buttermilk, and cheddar cheese. Be sure to incorporate the ingredients thoroughly, but be careful, as always, not to overmix the dough. Remember that a few dry spots of flour are OK and will cook out when baked.
5. Use a large ice cream scoop to move the dough onto the greased baking sheet. Make sure to keep the scoops of dough right next to each other on the pan.
6. Bake for 20 to 25 minutes or until golden brown and delicious.
7. Biscuit Head Mac and Cheese
8. Preheat your oven to 400°F and grease a large casserole pan.
9. Boil the elbow macaroni in salted water until al dente. Drain the pasta and set aside.
10. Heat a medium-sized stockpot or large skillet over medium heat and add the bacon grease or butter. Stir in the flour slowly. Let this roux cook for 1 minute while stirring with a whisk. Slowly add the whole milk to this mixture while continuing to stir. Once the milk is fully incorporated with the roux, stir in the cream. This is now a béchamel, or cream sauce!
11. Add the salt, pepper, and Sriracha, then slowly stir in 2 cups of the shredded cheese, saving ½ cup of cheese for the topping.
12. When the sauce is smooth and all the cheese is melted, stir in your cooked pasta. Once everything is well mixed, pour the mac ‘n’ cheese into your casserole pan. Top with the crumbled biscuits and remaining ½ cup of shredded cheese and bake in the oven for 20 minutes, or until golden-brown and delicious!