Cheddar Bacon Biscuits Recipe

You’ll Need

• 3 cups AP flour
• 1 tbsp baking powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp granulated garlic
• 1/8 tsp cayenne pepper
• 10 tbsp cold unsalted butter, cut into small cubes
• 1.5 cups grated sharp cheddar cheese
• 3 tbsp minced fresh chives
• 6 strips thick-cut bacon, cooked crispy and chopped
• 1 cup + 2 tbsp buttermilk

For the Egg Wash (Optional)

• 1 large egg
• 1 tablespoon water

Set Up

Heat oven to 400F. Line a baking sheet with parchment or spray it.

Mix the Dry

In a big bowl, whisk together the flour, baking powder, salt, black pepper, granulated garlic, and cayenne.

Work in the Butter

Add the butter cubes to the flour. Use a fork or your hands to work it in until you have rough breadcrumbs with some pea-sized butter chunks. Those chunks make the layers.

Add the Good Stuff

Mix in the cheese, chives, and bacon until distributed.

Pour in the buttermilk and use your hands to bring it together. It’ll be shaggy – that’s what you want. Overworking makes them tough.

Create Layers

Dump onto a floured counter. Roll to 1/2-inch thick.

Fold the dough in half, then fold in half again the other way. This builds layers. Roll back out to 1/2-inch.

Cut Them Out

Press straight down with your cutter – no twisting or the edges seal and they won’t rise right.

Gather scraps, press together, and cut more. Place on your baking sheet.

Optional Shine

Beat the egg with water. Brush on top for that golden bakery look.

Bake

Bake ~18-20 minutes until golden brown on top. They should feel firm when you tap them.

Cool a few minutes before eating – the cheese is molten inside.

Sharp cheddar works better than mild – you need that bite to cut through the butter. The cayenne doesn’t make them spicy, just adds depth. Thick-cut bacon matters too – regular bacon disappears into the dough.

Cheddar Bacon Biscuits

These are what happens when a biscuit and a loaded baked potato have a baby. I make a double batch and freeze half – they reheat straight from frozen in the toaster oven.

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Cooling Time: 5 minutes mins

Total Time: 45 minutes mins

Ingredients

• ▢ 3 cups AP flour
• ▢ 1 tbsp baking powder
• ▢ 1 tsp sea salt
• ▢ 1/2 tsp ground black pepper
• ▢ 1/4 tsp granulated garlic
• ▢ 1/8 tsp cayenne pepper
• ▢ 10 tbsp cold unsalted butter cut into small cubes
• ▢ 1.5 cups grated sharp cheddar cheese
• ▢ 3 tbsp minced fresh chives
• ▢ 6 strips thick-cut bacon cooked crispy and chopped
• ▢ 1 cup + 2 tbsp buttermilk

Instructions

• Preheat oven to 400F. Line baking sheet with parchment.
• Whisk flour, baking powder, salt, black pepper, garlic powder, and cayenne in large bowl.
• Work cold butter cubes into flour mixture until mixture resembles coarse crumbs with pea-sized pieces.
• Stir in cheddar, chives, and chopped bacon.
• Add buttermilk and mix just until dough comes together.
• Turn onto floured surface, roll to 1/2-inch thick.
• Fold dough in half twice, roll again to 1/2-inch.
• Cut biscuits with straight downward press, no twisting.
• Transfer to baking sheet.
• Brush tops with egg wash.
• Bake 18-20 minutes until golden brown and firm.
• Let cool 5 minutes before serving.