Craving a savory, indulgent snack? My bacon cheddar biscuits combine crispy, smoky bacon with sharp, melty cheddar in soft, flaky biscuits that are perfect for breakfast or brunch.
Making these biscuits is easier than you think. Fold in cooked, crumbled bacon and grated cheddar, and you get pockets of cheesy, savory delight in every bite.
Golden, buttery layers rise beautifully in the oven, creating a comforting texture that pairs perfectly with eggs, soup, or just on their own.
Every bite of bacon cheddar biscuits delivers a bold, savory punch, buttery richness, and satisfying flakiness.
They’re a guaranteed crowd-pleaser for family meals, brunch gatherings, or whenever you crave a hearty, flavorful biscuit.
Why You’ll Love This Recipe
Smoky bacon and sharp cheddar come together in these indulgent, savory biscuits. They’re perfect for breakfast sandwiches, brunch, or simply enjoying straight from the oven.
What Makes Them Special
- Crispy, smoky bacon flavor
- Melty cheddar throughout
- Soft, buttery interior
- Hearty and satisfying
- Perfect for breakfast or snacks
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How to Get Your Bacon Cheddar Biscuits Just Right
1. Keep your butter and buttermilk cold
Cold ingredients are key to light, flaky biscuits. Warm butter or buttermilk can make the dough dense and heavy. Cut the butter into small, pea-sized pieces and handle it as little as possible to prevent melting.
2. Don’t overmix the dough
When adding buttermilk, fold the mixture gently until it just comes together. Overworking the dough develops gluten and can result in tough biscuits instead of tender, fluffy ones.
3. Use the folding technique for layers
Folding the dough into thirds a few times creates delicate layers and a slightly flakier texture. Flatten the dough gently between folds, but avoid pressing too hard.
4. Maintain consistent thickness
Pat your dough evenly to about 1/2 inch thick before cutting. Uneven thickness leads to biscuits that bake unevenly, with some overdone and others undercooked.
5. Cut biscuits with a sharp cutter
Use a floured biscuit cutter and press straight down without twisting. Twisting pinches the edges, preventing proper rise and giving uneven sides.
6. Arrange biscuits close together
Placing biscuits touching each other on the pan helps them rise taller and stay soft on the sides.
7. Monitor baking closely
Every oven bakes differently. Start checking at the 16-minute mark. If tops brown too quickly, tent with foil to prevent burning while the centers finish baking.
8. Optional finishing touch
Brushing the tops with melted butter immediately after baking adds richness and a slight shine.
9. Serve warm
These bacon cheddar biscuits are best fresh from the oven. Serve them slightly cooled to allow the texture to set, but enjoy them while still soft and fluffy for maximum flavor.
Easy Baking Tips That Have Worked for Me
Cook the bacon until it is crispy and make sure to drain it well, because excess grease can make the biscuits heavy and greasy.
Use cold cheddar and butter for a flaky texture, and fold the bacon into the dough gently so it doesn’t compress the layers.
Brushing the tops with a little melted butter before baking gives them a golden, appetizing finish.
Baking the biscuits immediately after mixing ensures they rise properly and stay tender.
Serve them warm for the best flavor, as the combination of melted cheese and crispy bacon is most aromatic when fresh from the oven.
Variation Tips
1. Cheese swaps
While sharp cheddar is classic, try smoked cheddar, Gruyère, pepper jack, or a blend of cheeses to add different flavor profiles. Stronger cheeses will give a more pronounced savory kick.
2. Bacon alternatives
For a twist, substitute pancetta, prosciutto, or cooked sausage crumbles. For a vegetarian version, use roasted mushrooms, caramelized onions, or sun-dried tomatoes instead of bacon.
3. Add herbs and spices
Mix fresh or dried herbs into the dough for extra aroma. Chives, rosemary, thyme, or parsley all pair beautifully with cheese and bacon. A pinch of smoked paprika or cayenne can give a subtle heat.
4. Make them mini or jumbo
Adjust biscuit size for different occasions. Mini biscuits are perfect for sliders or breakfast bites, while jumbo biscuits make hearty sandwiches or side dishes.
5. Buttermilk substitutes
If you don’t have buttermilk, make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Allow it to sit for 5 minutes before using.
6. Gluten-free option
Use a 1:1 gluten-free flour blend that is suitable for baking. Note that texture may be slightly different, so handle the dough gently and avoid overmixing.
7. Add-ins for extra flavor
Consider adding finely chopped jalapeños, roasted red peppers, or a handful of cooked spinach for a fun, savory twist.
8. Topping variations
Brush the tops with melted butter and sprinkle additional cheese, herbs, or a light dusting of smoked paprika before baking for extra flavor and visual appeal.
How to Properly Store Your Bacon Cheddar Biscuits
1. Room Temperature
- Store fully cooled biscuits in an airtight container or resealable bag at room temperature.
- They will stay fresh for 1–2 days, maintaining their soft, fluffy interior.
- Avoid leaving them uncovered, as exposure to air can dry them out quickly.
2. Refrigeration
- Place cooled biscuits in an airtight container in the fridge for up to 5 days.
- Refrigeration can slightly change the texture, so reheat gently in the oven or toaster oven to restore some of the original fluffiness.
- Do not stack warm biscuits directly in the fridge, as condensation can make them soggy.
3. Freezing
Bacon Cheddar Biscuits freeze very well. Cool completely, then wrap each biscuit individually in plastic wrap or parchment paper.
- Place the wrapped biscuits in a zip-top freezer bag or airtight container.
- They can be frozen for up to 3 months without significant loss of flavor or texture.
To bake from frozen: let them thaw slightly at room temperature for 20–30 minutes, then bake at 350°F for 10–15 minutes until heated through.
You can also freeze unbaked biscuit rounds on a tray until solid, then transfer them to a bag for longer-term storage.
Bake directly from frozen, adding a few extra minutes to the baking time.
4. Reheating Tips
- Reheat refrigerated or frozen biscuits in a 350°F oven for 5–10 minutes until warm.
- Avoid microwaving if possible, as it can make the biscuits gummy.
- Brushing with a bit of melted butter before reheating adds flavor and restores a lightly crisp exterior.
5. Common Storage Mistakes to Avoid
- Storing warm biscuits in a sealed container can trap moisture, making them soggy. Always allow biscuits to cool completely.
- Avoid overstacking, which can crush the biscuits and flatten them.
- Do not thaw frozen biscuits in a damp or humid environment, as they may lose their crisp edges.
FAQs
Can I substitute the bacon or cheddar cheese?
Yes! You can use cooked sausage, ham, or even pancetta instead of bacon. For the cheese, sharp or mild cheddar works well, but other firm cheeses like Gruyère, Monterey Jack, or Colby can add a different flavor profile. Avoid very soft cheeses, as they may make the dough too wet.
Can I make these biscuits gluten-free or dairy-free?
Gluten-free: Use a 1:1 gluten-free all-purpose flour blend. Texture may be slightly different, so handle the dough gently.
Dairy-free: Substitute butter with a plant-based vegan butter and cheddar with a vegan cheddar alternative. Use unsweetened almond milk or oat milk instead of buttermilk for moisture.
How do I get the biscuits to rise tall and fluffy?
Keep the butter cold until incorporated as this creates pockets of air for a light, flaky texture.
Handle the dough gently and avoid overworking it; overmixing can make the biscuits dense.
Folding the dough a few times (as instructed) creates layers, which help them rise evenly.
What’s the best way to store leftover biscuits?
Store cooled biscuits in an airtight container at room temperature for 1–2 days.
Refrigerate for up to 5 days or freeze for up to 3 months. Reheat in the oven to maintain texture; avoid microwaving to prevent gumminess.
You can also freeze unbaked biscuit rounds and bake directly from frozen, adding a few extra minutes to the baking time.
How should I serve these biscuits?
Serve warm straight from the oven with butter, honey, or jam.
They pair perfectly with eggs, breakfast sandwiches, soups, or chili.
For extra indulgence, slice in half and layer with crispy bacon, fried egg, and a slice of cheddar for a hearty breakfast biscuit sandwich.
Bacon Cheddar Biscuits
10
biscuits20
minutes20
minutesThis bacon cheddar biscuits recipe is savory, cheesy, and filled with smoky bacon for a hearty, satisfying snack.
Ingredients
2 cups (250 grams) all-purpose flour (spooned & leveled)
3/4 cup (180 ml) cold buttermilk, plus more for brushing
6 tablespoons (85 grams) cold unsalted butter, cubed
3/4 cup (70 grams) shredded cheddar cheese
1/2 cup (45 grams) crumbled bacon (about 8 slices)
2 teaspoons granulated sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon baking soda
Directions
- Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper or a silicone mat and set it aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two knives, or a food processor to cut the butter into the dry ingredients until pea-sized bits remain. Stir in the shredded cheddar cheese and crumbled bacon until evenly distributed.
- Pour the cold buttermilk into the mixture and gently fold it in until the dough starts to come together. Avoid overmixing; the dough should be slightly shaggy.
- Turn the dough onto a lightly floured surface and lightly press it into a rectangle. Fold the rectangle into thirds like a letter, turn it 90 degrees, and repeat the pressing and folding process two more times.
- Flatten the dough to about 1/2-inch thickness. Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Gather any scraps, re-flatten to 1/2-inch thickness, and cut additional biscuits until you have 9–10 total. For best results, try to maximize the number of biscuits with the first cut.
- Place the biscuits on the prepared baking sheet, arranging them so they are touching each other. Brush the tops lightly with buttermilk.
- Bake for 16–20 minutes, or until the tops are lightly golden brown. If the biscuits start to brown too quickly, cover loosely with foil to prevent over-browning.
- Remove from the oven and, if desired, brush the tops with melted butter. Let the biscuits cool for a few minutes before serving. Enjoy warm!
