Bacon Cheddar Biscuits

5 from 3 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: bread, Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: servings

Calories: 273kcal

Ingredients

½ cup butter frozen 10 minutes
2 ½ cups self-rising flour
½ cup cooked and crumbled bacon
½ cup shredded cheddar cheese
1 cup chilled buttermilk
1 tablespoon butter melted

Instructions

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.
Make a well in the center of mixture. Add buttermilk and stir 15 times. The dough will be slightly loose. Add 2-4 tablespoons buttermilk if the dough seems too dry. Turn the dough onto a lightly floured surface and form into a ball.
Create layers by either the “Pat and Fold” or “Pat and Stack” method.
Pat and Stack: press the dough to ½-inch thickness, score the dough into 4 equal sections, and stack the 4 together. Once it’s stacked high, press the dough down 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.
Place dough rounds on a parchment paper-lined pan or a pre-heated buttered cast iron skillet.
Bake 15-17 minutes or until lightly browned. Brush with melted butter.

Video

Notes

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.

- 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: Buttermilk 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.

- 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 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.

Nutrition

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