Flaky, cheesy and loaded with bacon, these Bacon-Cheddar Biscuits are the perfect side for any meal of the day.
Table of Contents
What Makes This Recipe Unique
I almost named these Bacon Fat Biscuits, but I feared a call from the FDA.
Unlike a traditional cheddar biscuit recipe that typically calls for buttermilk, I’ve opted for bacon fat to bind the dough and to brush the tops with bacon fat to get a golden brown shine. The result? A tall, flaky biscuit that combines the rich flavors of bacon and cheddar in every bite.
There really is nothing more to say than you need to make a mad dash to your local grocery store to round up the ingredients for these Bacon-Cheddar Biscuits because they are all sorts of right. Bacon, bacon fat, cheddar and scallions. What’s not to love?
Enjoy them warm with a generous slathering of butter, or slice them open and add a fried egg along with your favorite toppings for the ultimate biscuit breakfast sandwich.
These Bacon-Cheddar Biscuits Are:
- Made with 10 ingredients.
- Loaded with crispy bacon.
- Cheesy and buttery.
- Extra-tall and flaky.
- Ready in 40 minutes.
Before we dive into the ingredients in this recipe, let’s chat about bleached and unbleached flour. Unbleached flour is ideal for recipes needing structure, like pie crusts, pizza dough and yeast bread. For lighter, fluffier treats like cookies and pancakes, bleached flour is ideal. Both can be used interchangeably in most recipes, but note that the texture may turn out slightly different.
- Unbleached all-purpose flour: Remember to measure your flour properly by spooning it into the measuring cup and leveling it off for accurate results.
- Baking powder: You’ll need a full tablespoon of baking powder for the perfect rise in your biscuits.
- Garlic Powder: I love pairing this dried spice with fresh, sliced scallions to provide a punch of garlicky-onion flavor in every bite.
- Sugar: Just a touch of sugar helps balance the flavors and enhances browning.
- Unsalted butter: Cold butter is essential for creating flaky layers. If you only have salted butter on hand, reduce or omit the amount of added salt.
- Cheddar cheese: I recommend taking the extra step to grate it yourself for the best flavor, as pre-shredded varieties often contain anti-caking agents that can affect melting. I love the bold flavor of sharp cheddar, but mild, smoked or even aged cheddar works, too.
- Scallions: I prefer to use just the green parts but feel free to use the white bulbs if you like a stronger onion flavor.
- Bacon + drippings: Cook the bacon until it’s crispy but still slightly chewy. Reserve at least ¼ cup of the bacon drippings to mix into the dough and brush on top of the biscuits before baking.
- Heavy cream: Unlike my buttermilk biscuits recipe, I’ve opted for heavy cream in this recipe for its high-fat content, resulting in a richer and more tender texture.
See the recipe card for full information on ingredients and quantities.
Making bacon and cheese biscuits from scratch is easier than you might think! The secret to achieving that perfect flakiness is to use cold butter. As it bakes, the butter melts and creates steam, forming tiny air pockets that make the biscuits light and fluffy.
- Start by whisking together the dry ingredients.
- Add the cold, cubed butter. Keep the butter coated in flour while working it into the mixture to prevent it from melting too quickly. The result should be a very crumbly flour texture with butter evenly distributed throughout.
- Mix in the cheese, scallions and bacon.
- Add the heavy cream and 2 tablespoons of reserved bacon drippings. Use your hands to work the dough together. If the dough isn’t sticking together, add additional heavy cream or bacon fat until it is cohesive but still shaggy.
- On a well-floured surface, form the dough into a rectangle and roll out the dough to 3/4-inch-thickness.
- Use a sharp knife or biscuit cutter to cut out the biscuits. Important tip: Make clean, swift cuts without twisting or sawing the knife through the dough, as this can seal and compress the edges, resulting in shorter biscuits.
- Brush the tops with reserved bacon drippings and bake. Alternatively, you can brush the tops with additional heavy cream. Once they come out of the oven, transfer them to a cooling rack to prevent them from becoming soggy on the bottom.
My favorite way to enjoy these is warm slathered with strawberry jam or homemade butter.
- Use cold ingredients. Chill the cubed butter in the freezer for a few minutes before incorporating it into the flour mixture and keep the heavy cream in the fridge until you’re ready to use it.
- If you’ve just cooked the bacon, let it cool completely before you start making the dough. Warm bacon and drippings can cause the butter in the dough to soften or melt too quickly, resulting in less tall and flaky biscuits.
- Handle the dough gently and avoid overmixing. Mix the dough just until it comes together. Overmixing can develop gluten, which can lead to tough biscuits. Mix the dough until it forms a cohesive mass, then stop.
- If using a round cutter with the dough, press it straight down without twisting. This can seal the edges and hinder the rise. If you’re using a sharp knife, avoid dragging or sawing it through the dough.
- Don’t overcrowd your baking sheet. Leave some space between biscuits on the baking sheet to allow for even cooking and rising.
These savory biscuits are perfect for slicing and transforming into the ultimate biscuit breakfast sandwich, but they’re also a tasty side to serve alongside your favorite dishes. From hearty brunch options like ham and cheese egg cups to classic dinner favorites like baby back ribs, simple roast chicken or vegetarian chili.
- Store: These will last in an airtight container at room temp for up to 2 days.
- Freeze: Allow the cheesy bacon biscuits to cool completely, then flash freeze them on a baking sheet before transferring to a freezer-safe bag or container. They’ll keep for up to 1 month in the freezer. Unbaked cut-out biscuits can also be frozen for up to 1 month. Freeze biscuits individually on a baking sheet and, when frozen, wrap them in aluminum foil and transfer to a resealable freezer bag. Bake frozen biscuits directly from the freezer without thawing, simply double the baking time.
- Reheat: Thaw them in the refrigerator overnight and reheat in a 350°F oven until warmed through, about 5 minutes.
Get ready to savor every flaky, cheesy and bacon-filled bite of these quick biscuits. Let me know what you think of the recipe in the comments!
You’ve just baked the perfect batch of biscuits, but now you’re left with a carton of leftover heavy cream. Don’t worry! Heavy cream is an incredibly versatile ingredient that can be used in both sweet and savory dishes. To help you avoid wasting any leftovers, I’ve compiled a list of my go-to recipes to help you make the most of your leftover cream.
- Easy Cinnamon French Toast Sticks
- French Onion Pasta with Chicken
- Baked Corn and Zucchini Fritters
- Loaded Baked Potato Soup
- Quick and Easy Vodka Pasta Sauce
- Creamy Homemade Tomato Soup
- Easy Buttercream Frosting
- Easy No-Bake Cheesecake Parfaits
Ingredients
- 2 cups all-purpose unbleached flour, plus additional for rolling out dough
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 2 teaspoons sugar
- 1 1/2 teaspoons garlic powder
- 4 Tablespoons unsalted butter, cold and cubed
- 1 cup coarsely grated cheddar cheese
- 1/3 cup chopped scallion, green parts only
- 1/2 pound bacon, cooked, cooled and crumbled
- Reserved bacon drippings, cooled (at least ¼ cup)
- 3/4 cup heavy cream
Instructions
- Preheat the oven to 425ºF and line two sheet trays with Silpat or parchment paper.
- Whisk together 2 cups flour with the salt, baking powder, sugar and garlic powder.
- Add the cubed butter then use your fingers to work it into the flour mixture. Roll it between your fingers, keeping the butter coated in flour at all times (so it won’t melt). The result should be a very crumbly flour texture with butter evenly distributed throughout.
- Mix in the cheese, scallions and crumbled bacon.
- Add ¾ cup heavy cream plus 2 tablespoons reserved bacon drippings then use your hands to work the dough together. Make sure to scrape the bottom of the bowl, and if the dough is not sticking together, add additional heavy cream or bacon fat until it is cohesive but still shaggy.
- Transfer the dough to a well-floured surface and form it into a disk shape.
- Use a rolling pin to roll out the dough to ¾” thickness.
- Use a round cookie cutter to cut out biscuits. Scraps can be re-rolled until all the dough has been used.
- Transfer the biscuits to the lined sheet trays and brush the tops with reserved bacon drippings or additional heavy cream.
- Bake the biscuits for 20 to 22 minutes, rotating half-way through, until golden brown and fully cooked.
- Transfer the biscuits to a cooling rack then enjoy them warm or at room temperature.
Kelly’s Notes
- Chill the cubed butter in the freezer for a few minutes before incorporating it into the flour mixture and keep the heavy cream in the fridge until you’re ready to use it.
- If you’ve just cooked the bacon, let it cool completely before you start making the dough. Warm bacon and drippings can cause the butter in the dough to soften or melt too quickly, resulting in less tall and flaky biscuits.
- If using a round cutter with the dough, press it straight down without twisting. This can seal the edges and hinder the rise. If you’re using a sharp knife, avoid dragging or sawing it through the dough.
- Store: These will last in an airtight container at room temp for up to 2 days.
- Freeze: Allow the cheesy bacon biscuits to cool completely, then flash freeze them on a baking sheet before transferring to a freezer-safe bag or container. They’ll keep for up to 1 month in the freezer. Unbaked cut-out biscuits can also be frozen for up to 1 month. Freeze biscuits individually on a baking sheet and, when frozen, wrap them in aluminum foil and transfer to a resealable freezer bag. Bake frozen biscuits directly from the freezer without thawing, simply double the baking time.
- Reheat: Thaw them in the refrigerator overnight and reheat in a 350°F oven until warmed through, about 5 minutes.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe adapted from King Arthur Flour.
This recipe used is the very time I have ever made biscuits from scratch.
OMG, They turned out absolutely amazing and delicious. This is my new go to recipe for biscuits. Served with homemade White Chicken Chili. YUMMY!!!
Thank You, Debbie
I’m so glad you enjoyed the recipe, Debbie!
Served these at brunch this morning. Easy to make and they taste delicious. Thank you!!
Thrilled you enjoyed the recipe, Becky!
Kelly-
This is another one my friends I think will just love. Could I use this for my short cookbook as well?
Abigail