There’s no hiding it… when flaky layers meet smoky savoury bacon and oozing sharp cheddar, you’ve climbed straight to breakfast heaven. These Bacon Cheddar Biscuits are the kind of bacon biscuits that make everyone stop mid-conversation to take another bite. Warm, buttery, tender inside with those crispy golden edges… yeah, they’re everything you want in cheesy bacon biscuits and more.
Whether you’re feeding a crew at brunch, stacking them with scrambled eggs, or dunking them in soup at dinner, these cheese and bacon biscuits hit all the right flavour notes. That’s partly technique and partly just delicious math.
- What Makes These Bacon Cheddar Biscuits Work
- What Goes Into Bacon Cheddar Biscuits
- Add-Ins and Substitutions That Make Life Interesting
- How To Make Bacon Cheddar Biscuits
- Tips From Someone Who Makes A LOT of Biscuits
- Recipe FAQ’s
- Bacon Cheddar Biscuits Recipe
What Makes These Bacon Cheddar Biscuits Work
These Bacon Cheddar Biscuits deliver the perfect mix of flaky, buttery layers and bold, savory flavor.
- Flaky layers made simple : Cold cubed butter in the flour means pockets of buttery steam as they bake, giving those irresistible layers everyone fights over.
- Bold savoury hits every time: Crisp-cooked bacon plus sharp cheddar folded right into the dough means every bite is packed with smoky, salty goodness.
- Fresh balance : Green onions add a pop of brightness so your cheesy bacon biscuits never feel too rich.
- Versatile sidekick energy: Serve them with breakfast, soups, salads, BBQ, or just butter and jam. They earn their spot on the table.
What Goes Into Bacon Cheddar Biscuits
These bacon cheddar biscuits come together with a handful of pantry staples and a few flavor-packed mix-ins. The result? Fluffy, cheesy, buttery goodness with crisp golden edges and irresistible savory bites.
- Bacon: Cooked until crispy, then chopped and folded into the dough for smoky, salty flavor in every bite.
- Cheddar Cheese: Sharp cheddar melts beautifully into the dough, adding bold flavor and gooey, cheesy texture.
- Green Onions: Sliced thin to bring a fresh, slightly peppery note that brightens up the richness.
- Buttermilk: Chilled and tangy, it reacts with the leavening to help the biscuits rise high while keeping the crumb tender and moist.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add-Ins and Substitutions That Make Life Interesting
These Bacon Cheddar Biscuits are brilliant as written, but if you’re feeling playful or need to work with what’s in the fridge, these swaps slide right in without messing with the dough.
- Jalapeños: Finely diced fresh or pickled jalapeños add a gentle heat that cuts through the richness and gives these bacon biscuits a spicy edge.
- Smoked Gouda or Pepper Jack: Both melt beautifully and bring a deeper, more assertive flavour than cheddar, turning them into seriously bold cheesy bacon biscuits.
- Herbs de Provence: A small sprinkle adds a savoury, aromatic note that works especially well if you’re serving these cheese and bacon biscuits with soup or roast chicken.
- Breakfast Sausage: Crumbled and cooked sausage can replace bacon if you want a softer, more savoury bite with less smokiness but plenty of comfort.
How To Make Bacon Cheddar Biscuits
- Cook Bacon Adjust rack to the middle and preheat 375°F. Line a sheet pan with foil, lay bacon, and roast until crispy. Drain on paper towels, then chop once cooled.
- Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar until well combined. Set aside.
- Cut in the Butter Slice cold butter into ⅛-inch thick pieces. Coat with flour and press between your fingers to flatten, then freeze the mixture for 15 minutes.
- Add the Flavorings : Stir the chopped bacon, shredded cheddar, and sliced green onions into the chilled flour mixture until evenly distributed.
- Pour in the Buttermilk Gradually stir in the buttermilk with a fork until just combined. Gently knead a few times in the bowl until a shaggy dough forms—it should look slightly dry.
- Stack and Roll the Dough Turn the dough onto a floured surface and pat into an 8×8-inch square. Cut into squares and stack them. Roll the stack into another 8×8-inch square, about 1 inch thick.
- Cut the Biscuits Using a floured 2¾-inch biscuit cutter, cut straight down without twisting. Leave a ¼-inch border around the edges for clean layers. Transfer to a parchment-lined baking sheet and refrigerate for 30 minutes.
- Bake and Serve Preheat oven to 450°F. Place biscuits on a new parchment-lined sheet, spacing them 1 inch apart. Brush with melted butter, sprinkle with salt, and bake for 12 to 15 minutes or until golden.
These Bacon Cheddar Biscuits are incredibly versatile and pair well with everything from cozy breakfasts to hearty dinners. Try them with scrambled eggs and fresh fruit for a simple morning spread, or serve them alongside a warm bowl of Lasagna Soup or chili for the ultimate comfort meal.
They also make a perfect sidekick for a Oven Fried Chicken , BBQ Baked Pork Chops , or even a holiday brunch table. And if you’ve got leftovers, try splitting one open and using it as the base for a breakfast sandwich, just add a fried egg and a little hot sauce. Heaven.
Tips From Someone Who Makes A LOT of Biscuits
- Keep it chilly : The colder the butter and buttermilk, the flakiest your layers will be. Warm butter melts too fast and gives you dense biscuits.
- Cut straight down: Twisting the cutter seals edges and stops lift. If your edges look weird, you’ll get less height.
- Don’t skip the chill: That 30-minute fridge rest lets the biscuits hold shape instead of spreading.
- Serve warm : These are best fresh from the oven. If you’ve got leftovers, reheat in the oven for extra crisp edges.
Yes! You can leave out the bacon for a vegetarian version, or swap it with sautéed mushrooms or chopped sun-dried tomatoes for a savory twist.
Sharp cheddar adds the most flavor, but feel free to mix in other cheeses like Monterey Jack, pepper jack, or even a little parmesan for extra punch.
You can, but the biscuits may not be as tender or flavorful. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1¼ cups of milk and let it sit for 5 minutes before using.
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IngredientsUSMetric1x2x3x
- ▢ 4 slices bacon
- ▢ 3 1/2 cups all-purpose flour
- ▢ 1 tablespoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 2 teaspoons kosher salt plus more for topping
- ▢ 2 teaspoons granulated sugar
- ▢ 1 cup unsalted butter plus 2 tablespoons for brushing
- ▢ ½ cup shredded cheddar cheese
- ▢ ¼ cup green onions sliced
- ▢ 1 1/4 cup buttermilk chilled
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
- Place bacon on a foil lined sheet pan. Roast in the oven until crispy, about 15 to 20 minutes. Drain on paper towels, then chop once cooled.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut 1 cup of cold butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
- Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
- Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
- Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
- Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
- Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
- Lightly dust a working surface with the flour. Turn the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.
- Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
- Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
- Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 3/4 -inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
- Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
- Refrigerate the biscuits for 30 minutes before baking.
- Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
- Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that the biscuits are at least 1 inch apart on the sheet pan.
- Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
- Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bacon Cheddar Biscuits
Ingredients
- 4 slices bacon
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt plus more for topping
- 2 teaspoons granulated sugar
- 1 cup unsalted butter plus 2 tablespoons for brushing
- ½ cup shredded cheddar cheese
- ¼ cup green onions sliced
- 1 1/4 cup buttermilk chilled
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
- Place bacon on a foil lined sheet pan. Roast in the oven until crispy, about 15 to 20 minutes. Drain on paper towels, then chop once cooled.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut 1 cup of cold butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
- Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
- Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
- Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
- Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
- Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
- Lightly dust a working surface with the flour. Turn the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.
- Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
- Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
- Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 3/4 -inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
- Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
- Refrigerate the biscuits for 30 minutes before baking.
- Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
- Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that the biscuits are at least 1 inch apart on the sheet pan.
- Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
- Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.
