👩🍳 Instructions
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1
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
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2
In a large bowl, combine the self-rising flour and shredded cheddar cheese. Stir until well mixed.
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3
Gradually add the plain yogurt (or milk) to the dry ingredients, mixing gently until a soft, slightly sticky dough forms. Avoid overmixing.
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4
Gently fold in the cooked and crumbled bacon bits until evenly distributed.
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5
Lightly flour a clean work surface. Turn the dough out and gently pat it into a rough rectangle, about 1 inch (2.5 cm) thick.
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6
Using a sharp knife or pizza cutter, cut the dough into 12 equal squares.
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7
Place the buns on the prepared baking sheet, leaving a little space between each one.
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8
Bake for 15-20 minutes, or until golden brown and cooked through. They should sound hollow when tapped.
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9
Remove from the oven and let cool slightly on the baking sheet before serving warm.
💡 Notes
For best results, use full-fat yogurt for extra moist buns. If you don't have self-rising flour, you can make your own: for every cup of all-purpose flour, add 1.5 teaspoons of baking powder and 1/4 teaspoon of salt. These buns are best served warm but can be stored in an airtight container for up to 3 days or frozen for longer storage.
🥗 Nutrition (per serving)
Calories
280 kcal
Protein
12g
Total Fat
15g
Saturated Fat
8g
Carbs
25g
Fiber
1g
Sugar
2g
Sodium
400mg
Cholesterol
45mg
