Preheat oven to 450F degrees (yes, that is the correct temperature). Spray an (oven safe) glass or ceramic 8x8-inch or 9x9-inch baking dish with nonstick cooking spray (I like the kind with flour in it).
In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar, 1 Tablespoon aluminum-free baking powder and 1 Tablespoon dried ranch seasoning.
Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
Finally, gently stir in 1 cups freshly shredded cheddar cheese and 8 slices bacon, cooked and crumbled. Gently stir until combined well.
In a microwave-safe bowl, melt ½ cup (1 stick) salted butter in the microwave. Pour melted butter into prepared baking dish. Note: you can melt the butter directly in the dish as long as it isn't metal (I don't recommend using a metal baking dish for these biscuits anyways).
Pour biscuit dough into baking dish (right on top of the melted butter.) Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking. Note: If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.
Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Store these in an airtight container for up to 2 days. They're the best when you first make them.
I recommend using a glass or ceramic pan. A metal pan may get too hot too quick and not evenly bake the biscuits.
You can use self rising flour if needed, just ditch the baking powder since it will already have it.
I use aluminum free baking powder since I can taste the metallic taste. If it doesn't bug you, feel free to use classic powder.
To save time, you can use precooked bacon.
Don't try to swap out the real butter here, it won't work.