Made with bacon, cheddar cheese, frozen butter, and buttermilk, these Bacon Cheddar Biscuits are flaky, savory, and totally crave-worthy.
I wasn’t even trying to impress anyone. It was just me, a leftover pack of bacon (how rare is that?), and a sudden urge to bake something warm and satisfying. It was cold outside—like, blanket-wrapped-around-you-while-you-toast-your-face-over-the-oven cold. I had some sharp cheddar in the fridge, butter in the freezer (because I read somewhere that’s the biscuit secret), and not a lot of ambition otherwise.
So I made biscuits. I figured I’d toss in the bacon and cheese because, why not? What happened next was… well, kind of life-changing. These Bacon Cheddar Biscuits came out of the oven golden and slightly crisp on the edges, cheesy in all the right places, with little bacon pockets of salty joy. I sat at my kitchen counter, burning my fingers and not caring. I ate three. Maybe four. Okay, definitely four.
And now? Every time I make them, I think about that afternoon and smile. Because sometimes, the best recipes start with a craving and a little chaos.
Why You’ll Love This Bacon Cheddar Biscuits Recipe?
You know how most biscuits are just… fine? Dry, kinda boring, and only good if you drown them in gravy? Yeah, these aren’t that. These Bacon Cheddar Biscuits are buttery, tender, layered, and honestly a little over-the-top in the best way.
They’ve got crispy bacon folded into every bite, and sharp cheddar that oozes out just enough to make you swoon. They’re a bit messy, they don’t always look perfect, and that’s exactly why I love them. They’ve got character—kind of like your favorite aunt who shows up late to brunch but brings the best stories and warm homemade bread.
Plus, they freeze well. You can make a batch, freeze what you don’t devour, and bake one off whenever the craving hits. Which, for me, is often.
Ingredient Notes:
I’ve messed with this recipe in all kinds of ways and it’s pretty forgiving. Here’s what I use and why.
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All-purpose flour (4 cups): Just your everyday stuff. Don’t overthink it.
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Baking powder (4 tsp) + Baking soda (1 tsp): These guys are what give your biscuits a lift. Skip them and your biscuits will be sad.
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Kosher salt (½ tsp): Just enough to balance out the richness.
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Frozen unsalted butter (¾ cup, grated): This is the magic. Seriously—grate it cold and keep it cold. It’s worth the tiny bit of extra effort.
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Bacon (8 slices, cooked and crumbled): The crispier, the better. If it’s chewy, it’ll weigh the dough down.
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Sharp cheddar cheese (1 cup, shredded): Extra sharp works best. Don’t use pre-shredded unless you’re desperate.
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Chopped chives (¼ cup, optional): Sometimes I throw them in, sometimes I forget. The biscuits never complain.
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Cold buttermilk (1¾ cups): If you don’t have any, just stir a tablespoon of lemon juice or vinegar into regular milk. Boom—instant buttermilk.
How To Make Bacon Cheddar Biscuits?
Step 1: Oven time.
Preheat to 450°F. Line a baking sheet with parchment paper because no one wants to scrape melted cheese off metal.
Step 2: Dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Easy enough.
Step 3: Add the flavor bomb.
Now toss in your grated butter, bacon crumbles, shredded cheese, and chives if you’ve got them. Give it all a good mix so everything’s coated and happy.
Step 4: Pour in the buttermilk.
Make a well in the center, pour the buttermilk in, and stir until a shaggy dough forms. If it looks too wet or too dry, that’s okay—just trust the process. It should look a little rough around the edges (same).
Step 5: Fold it for flakiness.
Dump the dough onto a floured surface, pat it into a rectangle, fold it like a letter, and do that once or twice more. This creates those gorgeous layers.
Step 6: Chill out.
If you’ve got time (and patience), cover and chill the dough for 10–15 minutes. If not, just keep going. It’ll still be amazing.
Step 7: Cut and freeze.
Roll the dough out to 1-inch thick. Use a biscuit cutter or drinking glass to cut out rounds. Place them on the baking sheet and freeze for 15 minutes. Don’t skip this—it’s the key to epic rise.
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Step 8: Bake.
Brush the tops with buttermilk or melted butter, sprinkle on some extra cheese if you’re feeling wild, and bake for 15–20 minutes until golden and glorious.
Step 9: Cool and devour.
Let them rest for a few minutes if you can. But if you eat one hot off the tray and burn your tongue, you’ll get no judgment from me.
Storage Options:
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Room temp: Store them in an airtight container for up to 2 days. Reheat in the oven to bring the magic back.
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Freezer: Freeze unbaked biscuits on a tray, then transfer to a zip-top bag. Bake from frozen, adding 2–3 minutes.
Pro tip? I freeze a few before baking so I’ve always got one ready for a biscuit emergency. Yes, that’s a thing.
Variations and Substitutions:
You’re the boss in your kitchen. Here’s how to switch things up:
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Add heat: Jalapeños or a pinch of cayenne are amazing.
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Go green: Spinach and feta instead of bacon and cheddar? Wild but good.
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Make minis: Use a smaller cutter for snackable biscuits. They vanish faster though, so beware.
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No bacon? Try crumbled sausage or just double the cheese. You can’t go wrong.
What to Serve with Bacon Cheddar Biscuits?
Honestly, these biscuits go with everything. But if you need ideas:
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Scrambled eggs or omelets
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Tomato soup or chili
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Salads or roasted veggies
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Cold mornings and a hot cup of coffee
Basically, if it’s edible, these biscuits are invited.
Frequently Asked Questions:
Can I use store-bought shredded cheese?
Sure. But it has anti-caking agents that can mess with the melt. Freshly shredded = melty magic.
Can I skip the freezing step?
You can, but you’ll get less rise. Cold dough + hot oven = flaky layers. Science.
Can I make the dough ahead of time?
Absolutely. Chill it in the fridge for up to a day. Or freeze the cut biscuits for later.
So there you have it—Bacon Cheddar Biscuits that are flaky, cheesy, buttery, and basically everything good wrapped in a golden brown shell. They’re messy. They’re bold. They’re so worth the 20 minutes of effort.
If you try them, tell me how it went! Did you burn your fingers on the first one? Add extra cheese? Pair them with soup or eat three in your car? I wanna know. These biscuits are personal.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Cheddar Biscuits
Ingredients
- 4 cups 480 grams all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup frozen unsalted butter grated
- 8 slices bacon cooked until crisp, crumbled, and cooled
- 1 cup shredded extra-sharp cheddar cheese
- ¼ cup chopped fresh chives optional
- 1¾ cups cold buttermilk
- Additional buttermilk or melted butter for brushing tops
- Additional shredded cheese optional, for topping
Instructions
Preheat the Oven:
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
Incorporate Butter and Additions:
- Add the grated frozen butter to the flour mixture and use a fork or pastry blender to incorporate it until the mixture resembles coarse crumbs. Stir in the crumbled bacon, shredded cheddar cheese, and chopped chives, if using.
Add Buttermilk:
- Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a spatula or fork until a shaggy dough forms. Avoid overmixing.
Knead and Fold:
- Transfer the dough to a lightly floured surface. Gently knead it 3–4 times. Pat the dough into a 1-inch thick rectangle. Fold the dough into thirds, as if folding a letter. Repeat this folding process once more for optimal flakiness.
Chill the Dough (Optional):
- If time permits, cover the dough and refrigerate for 10–15 minutes to ensure the butter remains cold.
Cut Biscuits:
- Roll or press the dough into a final 1-inch thick rectangle. Use a 2½-inch round biscuit cutter to cut out biscuits. Gather and re-roll scraps as needed.
Freeze Before Baking:
- Place the cut biscuits onto the prepared baking sheet and freeze for 15 minutes. This step helps the biscuits maintain their shape and enhances their rise during baking.
Bake:
- Brush the tops of the biscuits with melted butter or buttermilk. Sprinkle additional shredded cheese on top if desired. Bake for 15–20 minutes, or until the tops are golden brown and the centers are cooked through.
Cool and Serve:
- Allow the biscuits to cool on the baking sheet for 5–10 minutes before serving. Serve warm for best flavor and texture.
Notes
- Use a high-quality 1:1 gluten-free all-purpose flour blend that includes xanthan gum or a similar binder.
- Ensure that the baking powder, bacon, and cheddar cheese are certified gluten-free, as some packaged items may contain traces of gluten or be processed in facilities that handle wheat.
- Monitor the dough texture carefully when substituting gluten-free flour, as it may require slightly more moisture.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
