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Bacon-Cheddar Biscuits

Skip the store-bought biscuits and preheat your oven for this quick-fix recipe for Bacon-Cheddar Biscuits.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 10 biscuits


  • 2 cups all-purpose unbleached flour, plus additional for rolling out dough
  • 1 teaspoon salt
  • 1 Tablespoon baking powder
  • 2 teaspoons sugar
  • 4 Tablespoons (½ stick) 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 1/4 cup)
  • 3/4 cup heavy cream


  • 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 and sugar.
  • 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.
  • 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.
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