I can never resist a biscuit packed with crispy bacon, sharp cheddar, and tender, buttery layers. One bite and it is obvious why these disappear fast.

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I’m obsessed with these bacon cheddar biscuits because they hit that salty, cheesy, buttery craving without acting fancy. I love the way cooked bacon brings little crispy bites through every split-open biscuit, and sharp cheddar cheese makes each one taste bold enough to steal attention from dinner.

But honestly, I’ll eat them straight off the pan and call it a meal. No shame.

They’re tender, loaded, and just messy enough to feel like something I’d grab before anyone else gets seconds. And when I want a side that actually gets noticed, this is the biscuit I’m making every single time.

Ingredients

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All purpose flour gives the biscuits their soft, sturdy base.
Nothing fancy, just reliable.
Baking powder brings the lift, so they don’t turn out sad and flat.
Salt keeps everything from tasting bland, especially with all that buttery richness.
Cold butter makes flaky pockets, and honestly, that’s the best part.
Sharp cheddar adds melty, tangy bites that make these feel extra cozy.
Bacon brings smoky crunch and a little salty attitude in every bite.
Buttermilk keeps the biscuits tender, with just enough tang to balance things.
Egg wash gives the tops a shiny, golden look if you’re feeling fancy.
Chives or green onions add freshness, so it’s not just cheese and bacon.
Plus, these aren’t exactly health food, but they’re totally worth it sometimes.
Basically, you’ll get crispy edges, soft middles, and big weekend-breakfast energy.

Ingredient Quantities

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1 cup shredded sharp cheddar cheese

6 slices cooked bacon, chopped

3/4 cup buttermilk

1 large egg, beaten for egg wash if desired

2 tablespoons chopped fresh chives or green onions, optional

How to Make this

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.

2. In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.

3. Add 6 tablespoons cold unsalted butter cut into small pieces and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea sized pieces remaining.

4. Stir in 1 cup shredded sharp cheddar cheese, 6 slices cooked bacon chopped, and 2 tablespoons chopped fresh chives or green onions if using.

5. Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until the dough just comes together; do not overmix.

6. Turn the dough out onto a lightly floured surface and gently pat or fold it 2 or 3 times to bring it together, creating some layers, then pat to about 1 inch thick.

7. Use a 2 to
2.5 inch biscuit cutter or a floured glass to cut biscuits straight down without twisting, reworking scraps as needed to get 8 to 10 biscuits.

8. Place biscuits on the prepared baking sheet about 1 inch apart for crisper edges or touching for softer sides.

9. Brush the tops with the beaten large egg if desired for a glossy finish.

10. Bake for 12 to 15 minutes until golden brown on top, then cool slightly and serve warm.

Equipment Needed

1. Oven and thermometer
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Whisk and fork
5. Pastry cutter or two knives for cutting butter into flour
6. Measuring cups and spoons
7. Biscuit cutter 2 to 2.5 inch or a floured glass
8. Pastry brush and cooling rack

FAQ

2 cups all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1 cup shredded sharp cheddar cheese

6 slices cooked bacon, chopped

3/4 cup buttermilk

1 large egg, beaten for egg wash if desired

2 tablespoons chopped fresh chives or green onions, optional

Can I make the dough ahead of time? Yes. You can assemble the dough, shape the biscuits, and refrigerate up to 24 hours covered, or freeze on a sheet then transfer to a bag for up to 1 month. Bake from chilled adding a couple minutes if needed or bake from frozen adding 5 to 8 minutes.

What can I use instead of buttermilk? Use 3/4 cup milk plus 3/4 tablespoon lemon juice or white vinegar. Let sit 5 minutes to curdle before using.

How do I keep biscuits fluffy? Handle dough gently and avoid overworking. Keep the butter cold and cut straight down with the cutter without twisting.

Can I omit bacon or make these vegetarian? Yes. Omit the bacon and add extra cheese or sautéed vegetables like mushrooms or bell pepper for a vegetarian version.

How do I store leftovers? Store cooled biscuits in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Reheat in the oven for best texture.

Easy Bacon Cheddar Biscuits Recipe Substitutions and Variations

All purpose flour: use 2 cups self rising flour and omit the baking powder and reduce the salt to 1/4 teaspoon.
Cold unsalted butter: substitute with equal amount of cold vegetable shortening or cold lard for equally flaky biscuits.
Shredded sharp cheddar cheese: use equal amount of Monterey Jack, Colby, or Gruyere for a milder or nuttier flavor.
Buttermilk: make 3/4 cup by adding 3/4 tablespoon lemon juice or white vinegar to 3/4 cup milk, let sit 5 minutes; or thin plain yogurt with a little milk to the same volume.

Pro Tips

1) Keep the butter and buttermilk cold: cold butter creates steam pockets as the biscuits bake, which gives lift and flaky layers. If your kitchen is warm, pop the cut butter back in the fridge for 10 minutes before cutting it into the flour.

2) Grate the cheese from a block and chill it briefly: pre-shredded cheese has anti-caking agents that can make the dough greasy. Freshly grated, cold cheddar distributes more evenly and melts into little pockets of flavor instead of turning the dough oily.

3) Handle the dough gently and use folding to create layers: stir just until it comes together, then pat and fold only 2 or 3 times. Overworking compresses the dough and yields dense biscuits. When cutting, press straight down without twisting the cutter to preserve the rise.

4) Cook the bacon until well crisp and drain it: chewy or wet bacon will release grease into the dough and can weigh biscuits down. Chop it after it cools and drain on paper towels so you get bites of smoky texture without soggy dough.

Easy Bacon Cheddar Biscuits Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can never resist a biscuit packed with crispy bacon, sharp cheddar, and tender, buttery layers. One bite and it is obvious why these disappear fast.

Servings

servings

Calories

321

kcal

Equipment: 1. Oven and thermometer
2. Baking sheet lined with parchment paper or lightly greased
3. Large mixing bowl
4. Whisk and fork
5. Pastry cutter or two knives for cutting butter into flour
6. Measuring cups and spoons
7. Biscuit cutter 2 to 2.5 inch or a floured glass
8. Pastry brush and cooling rack

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, chopped
3/4 cup buttermilk
1 large egg, beaten for egg wash if desired
2 tablespoons chopped fresh chives or green onions, optional

Directions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl whisk together 2 cups all purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add 6 tablespoons cold unsalted butter cut into small pieces and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea sized pieces remaining.
Stir in 1 cup shredded sharp cheddar cheese, 6 slices cooked bacon chopped, and 2 tablespoons chopped fresh chives or green onions if using.
Make a well in the center and pour in 3/4 cup buttermilk. Stir gently with a fork until the dough just comes together; do not overmix.
Turn the dough out onto a lightly floured surface and gently pat or fold it 2 or 3 times to bring it together, creating some layers, then pat to about 1 inch thick.
Use a 2 to
5 inch biscuit cutter or a floured glass to cut biscuits straight down without twisting, reworking scraps as needed to get 8 to 10 biscuits.
Place biscuits on the prepared baking sheet about 1 inch apart for crisper edges or touching for softer sides.
Brush the tops with the beaten large egg if desired for a glossy finish.
Bake for 12 to 15 minutes until golden brown on top, then cool slightly and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.