Bacon Cheddar Biscuits

Name: Bacon Cheddar Biscuits
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 cup butter (frozen 10 minutes); 2 1/2 cups self-rising flour; 1/2 cup cooked and crumbled bacon; 1/2 cup shredded cheddar cheese; 1 cup chilled buttermilk; 1 tablespoon butter (melted)

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Calling all biscuits lovers…these Bacon Cheddar Biscuits are the ultimate biscuits loaded with cheddar cheese and bacon pieces. Made in just 30 minutes with a handful of pantry ingredients, they're amazing by themselves, but also great with gravy on top too!

It will be love at first bite with these Bacon Cheddar Biscuits. The combination of buttery, flaky layers with the rich flavors of smoky bacon and cheese creates the perfect savory biscuit! They're soft, tall, and full of flavor with every buttery bite!

Now biscuits can seem complicated to make, but not with our 30 minute homemade method. We are biscuit professionals from growing up in the South and also owning a Southern restaurant for years. Our biscuits are foolproof and easy, and require no chilling in the fridge, so you can have success in the kitchen every time.

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Cheddar Bacon Biscuits are simple to make and are great for breakfast, brunch, or even as a savory snack! They pair wonderfully with scrambled eggs, a hearty soup, or even as a base for a fried egg breakfast sandwich. A ladle of my Homemade Gravy on top is also excellent!

For a sweet biscuit alternative, you MUST give my delicious Bojangles Blueberry Biscuits and Layered Cinnamon Sugar Biscuits a try!

Why You'll Love this Recipe

Freshness: These flaky homemade bacon cheddar biscuits have beautiful layers and taste better than frozen or refrigerated biscuit dough.
Versatile: Perfect for breakfast, brunch, or as a side with dinner. They can also be used for sandwiches or served with soups and salads.
Customizable: You can easily add your own twist with different cheeses, herbs, or even spicy ingredients.
Comfort Food: Warm, cheesy, and filled with bacon, these fluffy biscuits are a comfort food favorite perfect any time of day.

Ingredients

Scroll down for recipe amounts and instructions in the recipe card.

Butter: Coats the flour particles, preventing them from forming too much gluten and contributes a rich, buttery flavor to the biscuits.
Self-Rising Flour: A pre-mixed combination of flour, baking powder, and salt. It ensures that your biscuits rise evenly and consistently, resulting in light and fluffy texture. I prefer White Lily Self-Rising Flour.
Bacon: Adds a smoky, savory flavor and a satisfying crunch that pairs perfectly with the cheese.
Sharp Cheddar Cheese: Brings a sharp, tangy flavor and a gooey, melty texture that complements the bacon and biscuits beautifully.
Buttermilk: Helps tenderize the gluten in the flour, resulting in a softer, more delicate texture and adds a slight tangy flavor.

The ingredients needed to make bacon cheddar biscuits.

Laura Ashley's Tip: You can add your favorite mix-ins to these biscuits to change up the flavors. We love using other types of cheese, herbs, and even spices.

What is Self-Rising Flour?

Self-rising flour is a type of flour that is commonly used in baking, particularly in recipes for biscuits, pancakes, and certain types of quick breads. It is called "self-rising" because it contains leavening agents, typically baking powder and sometimes salt, which are already mixed into the flour. These leavening agents help the baked goods rise and become fluffy without the need for additional yeast or baking soda.

If a recipe (like this one) calls for self-rising flour, and you don't have any on hand, you can make your own by combining all-purpose flour with baking powder and salt. The ratio is for every 1 cup of self-rising flour, you can use 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt.

Tools You'll Need

How to Make Bacon Cheddar Buttermilk Biscuits

Preheat the oven to 475ºF.
Grate frozen butter and toss with flour in a medium bowl, chill 10 minutes.

Mix in the crumbled bacon and cheese.

Mixing cheddar cheese and bacon in flour.

Make a well in the center of the mixture. Add cold buttermilk and stir/fold 15 times, dough will be slightly loose. Turn onto a lightly floured surface. Press dough into a ball.

Mixing together dough for biscuits in a bowl.

Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9” x 5”). Fold dough in half or a trifold. Repeat the rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined pan or cast iron skillet.

Placing biscuit rounds in a cast iron skillet.

Bake for 15-17 minutes or until golden brown. Brush with melted butter.

Folding Cheddar Bacon Biscuits the Right Way

I've been a pro at making biscuits for many years thanks to a family recipe and being raised in the south. Biscuits are a delicate practice, but once you get the hang of the method they are so quick and easy to make and biscuits for dinner might become a staple. I'm sharing my recipe tips to getting light and flaky biscuits rather than dense.

There are two ways to "fold" biscuits:

Pat and Stack: Press or roll the dough to ½-inch thickness. Score the dough into 4 equal sections, and stack the 4 together. Once stacked, press to ½-inch thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.
Pat and Fold: Using a floured rolling pin, roll dough into a ¾” thick rectangle (about 9”x 5”). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times. Roll dough to ½” thickness. Cut with a 2 ½” floured round cutter, reshaping scraps and flouring as needed.

Either of the methods will lead to successful light and airy biscuits every single time.

Making Homemade Buttermilk

If you don't have buttermilk at home, don't rush to the store. You can make it homemade with just two simple ingredients: milk and an acid, usually lemon juice or vinegar. Here's how you can make it:

Ingredients:

1 cup of whole milk (or any milk of your choice)
1 tablespoon of lemon juice or white vinegar

Instructions:

Prepare the Acid: In a small bowl, mix 1 tablespoon of lemon juice or white vinegar with the milk. Stir gently to combine.
Let It Sit: Allow the mixture to sit at room temperature for about 5 to 10 minutes. During this time, the acid will react with the proteins in the milk, causing it to curdle and thicken slightly. This curdled milk is essentially homemade buttermilk.
Check for Thickness: After 5-10 minutes, check the consistency of the mixture. It should appear slightly thickened and have small curdled bits. If it's not thick enough, let it sit for a few more minutes.
Use or Store: Once the homemade buttermilk has thickened to your liking, it is ready to use in your recipes. If you're not using it immediately, you can store it in the refrigerator for up to a week. Make sure to give it a good stir before using, as it might separate over time.

Ingredient Substitutions and Enhancers

Flour Varieties: When using White Lily flour, 1 cup of buttermilk is sufficient for forming a cohesive dough ball. However, other flour brands might need an additional 2-4 tablespoons buttermilk to come together.
Homemade Self Rising Flour: If you don’t have self-rising flour on hand, you can make it with all purpose flour. For 1 cup of self-rising flour, you can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
Cheese Varieties: Experiment with different cheeses like smoked cheddar, gouda, or pepper jack for varied flavors.
Bacon Alternatives: Try turkey bacon or even a vegetarian bacon alternative if you prefer. Air fryer bacon is an excellent method that yields perfect results every time!
Flavor Enhancements: Amp up the flavor of this biscuit recipe by adding chopped fresh chives, sliced green onions, jalapeños, or a pinch of garlic powder.

Pro Biscuit Making Tips

Baking Pan: Biscuits recipes often call for a cast iron skillet, but you can also use a parchment paper lined pan for optimal crunchy bottoms.
Cool and Crispy Bacon: Make sure to cook your bacon until it's nice and crispy, then drain it well on paper towels to remove excess grease. Cool completely as warm bacon can melt the butter in the dough prematurely.
Don't Overwork the Dough: Mix the dough until just combined to avoid tough biscuits. Overworking the dough can develop gluten, leading to denser biscuits.
Make sure the butter is very cold, even frozen. This ensures the dough comes together easily and quickly. It's essential to having biscuits that rise tall with lots of flaky layers.
Chill the Dough if Necessary: If your kitchen is warm or you feel the dough is becoming too soft, chill it in the refrigerator for 10-15 minutes before cutting out the biscuits. This helps maintain the cold butter pieces, which are crucial for flaky layers.
Use a Sharp Biscuit Cutter: Press straight down without twisting. Twisting the cutter can seal the edges, preventing the cheddar bacon biscuits from rising properly.
Space Biscuits Close Together: Place the biscuits close together on the baking sheet so they rise up instead of spreading out. This helps them stay tall and fluffy.

Storage and Freezing

If you have leftovers, lucky you! It's best to store bacon cheese biscuits in an airtight container in the refrigerator for up to four days.

You can also freeze the biscuits, simply wrap them individually in plastic wrap and freeze for 1 to 2 months. Thaw completely at room temperature.

Reheat in the oven, toaster oven, or microwave until just warm for a couple of minutes.

More Must Make Homemade Biscuits

Frequently Asked Questions

My biscuits are dense. What did I do wrong?

Dense biscuits can result from overmixing or not using enough leavening. Self-rising flour is key here, but if making your own, ensure proper ratios of baking powder and salt.

My biscuits are flat. What did I do wrong?

If your biscuits are flat, it might be due to overworking the dough or using warm butter. Ensure the ingredients are cold and handle the dough gently. Also, make sure you used the correct flour.

Can I freeze these biscuits?

Yes! You can freeze the unbaked biscuits on a baking sheet until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How do you cut butter into flour?

Start with freezing butter for at least 10 minutes. You can grate the butter into the flour with a cheese grater, pulse the butter into the flour with a food processor, or cut the butter into the flour with a pastry blender or pastry cutter.

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