Bacon Cheddar Biscuits
These tender, buttery, flaky buttermilk Bacon Cheddar Biscuits are so scrumptious the whole family will love them! Southern buttermilk biscuits loaded with crispy bacon and sharp cheddar cheese.
Why You’ll Love These
These bacon cheddar biscuits are super tender, flaky, buttery, and taken up a notch with crispy bacon bits and sharp cheddar cheese. What’s not to like about them?
Homemade biscuits are easy to make and taste way better than the ones from a can.
This a simple and easy recipe to mix up. Especially if you have leftover bacon!
Biscuits are easy to customize and this recipe is no exception. Add some green onions, chives, or parsley. Leave out the bacon and have cheese biscuits.
Some of our other favorite breakfast recipes to make are Puff Pastry Morning Buns, Sweet Potato Muffins, Sausage Muffins without Bisquick, Ham and Cheese Strata, and Bakery Style Pumpkin Muffins.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Bacon Cheddar Biscuits
Tips
- Use frozen butter and cold buttermilk. If your butter is not frozen grate it on the large holes of a box grater and place it in the freezer for about 15-20 minutes.
- DO NOT overwork the biscuit dough. This will result in tough biscuits.
- Use a sharp, floured biscuit cutter to cut out the biscuits. Press straight down without twisting. Twisting will seal the edges, and they won’t rise evenly or as high.
- Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided.
- Chilling the biscuits after cutting helps to keep the butter cold.
FAQs
Yes, a buttermilk substitute (like milk mixed with lemon juice or white vinegar) should work for this drop biscuits recipe. In a 2-cup measuring cup add 1 1/2 tablespoons of white vinegar or lemon juice, fill to 1 3/4 cup measuring line with milk, stir, and let it sit for 10 minutes.
As always, biscuits are best warm out of the oven. If you have leftovers, store them in an air-tight container or zip-lock bag.
Absolutely! I like to freeze half of this recipe unbaked in a freezer-safe bag and bake from frozen as per instructions. Note that they might take an extra few minutes if baking from frozen.
Or you can freeze them baked for up to 3 months. Thaw in the refrigerator overnight.
More Delicious Biscuit Recipes
Bacon Cheddar Biscuits Recipe
Ingredients
- 1 cup Cooked bacon diced (8-9 slices)
- 4 cups All-purpose flour
- 4 tsps Baking powder
- 1 tsp Baking soda
- 1 1/2 tsp Kosher salt
- 1 cup Sharp cheddar cheese shredded
- 3/4 cup Unsalted butter, frozen shredded
- 1 3/4 cups Buttermilk cold
Instructions
- Cook the bacon in a large skillet over medium-high heat until crispy and brown, about 6-8 minutes. Drain on paper towels, once cooled dice into small pieces.1 cup Cooked bacon
- While the bacon is cooling shred the frozen butter using the large holes of a box grater into a bowl and place it back in the freezer.3/4 cup Unsalted butter, frozen
- Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
- In a large bowl whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Stir in the bacon and shredded cheese. Stir in the grated butter, breaking up any large clumps.4 cups All-purpose flour, 4 tsps Baking powder, 1 tsp Baking soda, 1 1/2 tsp Kosher salt, 1 cup Sharp cheddar cheese
- Make a well in the center of the flour mixture, pour in the buttermilk, and stir just until combined and a soft dough is beginning to form.1 3/4 cups Buttermilk
- Pour the dough out onto a lightly floured surface, and knead 3 to 4 times until the dough comes together. Pat it out into a 1-inch thick rectangle. Cut the biscuits using a 2-inch biscuit cutter. Place them almost touching on the prepared baking sheet. Place the baking sheet in the freezer for 5-10 minutes.
- Brush the tops of the biscuits with additional buttermilk. Bake for 15-18 minutes or until golden brown.