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Sriracha Bacon Biscuits with Cracklins

from the Ledge Rock Grille kitchen

Chef Richard Selz

by Chef Richard Selz

Side Dish

Did anyone notice it is cold outside?  Northland deep winter cold.  Throw water up in the air and watch it freeze before it hits the ground cold.  On days like this, I crave something that will warm me up and stick to my ribs for a while.  Today the urge will be satiated with a biscuit.  Not just any biscuit.  This bread must be rich, filling, light, sleek, and massive all at the same time.  My rich scone will also be simple and a meal unto itself.  This week’s bake is a sriracha-bacon biscuit with pork cracklins.  A simple recipe to prepare that will reward your spirit and taste buds.


For the biscuit:
2 C. self-rising flour
½ t. salt
1 t. chopped rosemary
2 C. heavy cream
1 C. chopped sriracha bacon
½ C. chopped pork cracklins or fried pork rinds
2 T. melted butter

For the sriracha bacon:
10 thick-cut bacon slices
¼ C. brown sugar
2 T. sriracha



  • Combine flour, salt, and rosemary and mix well.
  • Pour onto the table and make well in the middle. Begin to mix the cream and flour together by slowly pulling the flour into the middle of the cream. As the mixture begins to come together, add bacon.
  • Knead a few times until dough come together. Roll out ¾ “ thick. Cut with desired sized cutter.
  • Brush with melted butter and gently press cracklins into the top of the biscuits.
  • Bake 450° for ten minutes until golden brown.

Sriracha Bacon

  • Spray cooling rack and cookie sheet with non-stick spray.
  • Lay bacon on rack.
  • Crumble sugar on bacon and drizzle with sriracha.
  • Bake in 275° convection oven for 25 minutes.

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