1teaspoondried herbschives, sage, thyme are all great!
Instructions
Preheat the oven to 425°F. Sift the flour, baking powder, baking soda, sugar, and salt into a mixing bowl. Using a fork, pastry cutter, or even your hands, cut the butter into the flour until it resembles cornmeal.
Add the milk and mix until it's just blended.
Add the cheddar cheese, bacon, and herbs and continue mixing the dough until it comes together to form a ball.
Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over onto itself. Pat the dough down and fold it over a couple of times. Loosely cover the dough with a clean kitchen towel and let it rest for about 20 minutes to half an hour.
Being careful not to overwork the dough, roll it out until it is ¾ to 1 inch thick. I honestly just flatten the dough with my hands. Biscuits are meant to have grooves and little hills; perfectly shaped biscuits kind of creep me out. So feel free to just pat the dough down with your hands, or use a rolling pin if you wish. Cut dough into biscuits using a 2" circle cutter for adult-size biscuits and a 1- to a 1-½" circle cutter for kid-size biscuits.
Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10–14 minutes (mine are usually done right at 10 minutes).