Amazing 12 Bacon Cheddar Biscuits Now

If I could bottle up the ultimate comfort food into one bite, it would smell exactly like this: smoky, sharp, buttery heaven. Forget those dry, sad biscuits you get from a tube; we are making REAL, honest-to-goodness savory quick bread here. For years, I chased the perfect biscuit that didn’t require an hour of fuss, especially for weekend breakfasts. I tested crumb toppings, I fought with lard, and I nearly gave up on buttermilk more times than I can count. But trust me, after dozens of messy batches, I landed on the absolute best, most foolproof recipe for Bacon Cheddar Biscuits. They are ridiculously flavorful, loaded with real sharp cheddar and crispy bacon crumbles, and they come together faster than you can decide on coffee toppings. Seriously, these are my go-to!

Why You Will Love These Bacon Cheddar Biscuits

I know you’re busy, which is why I developed this recipe to be both amazing tasting and lightning fast. You get that beautiful lift and tenderness you expect from a quality biscuit, but without the long wait time. They taste gourmet, but they’re truly beginner-friendly. When you bite into one, you get that salty punch of bacon right away, hugging a pocket of melted, sharp cheddar. If you’re looking for something beyond the standard sweet scones, this is your answer.

What makes these so great? Well, here’s the quick rundown:

• They are ready from mixing bowl to tummy in under 30 minutes total—seriously!
• The flavor profile is perfectly balanced between smoky bacon, tangy cheese, and salty butter.
• They use simple pantry staples; no fancy equipment required, just a bowl and your hands.

If you love quick, savory breakfast options, check out my thoughts on making super easy melt-in-your-mouth biscuits, but trust me, these bacon cheddar ones are worth the extra step of crumbling that bacon!

Essential Ingredients for Perfect Bacon Cheddar Biscuits

Picking the right ingredients is half the battle when perfecting any quick bread, and these savory biscuits are no exception. We need structure, fat, flavor boosters, and the acid from the buttermilk to get that lift. The list is short, which means every single item needs to pull its weight!

You’ll need:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked bacon, crumbled
• 3/4 cup buttermilk

Now, let’s talk about the stars here. That cold unsalted butter, cut into small pieces? You absolutely HAVE to make sure that butter is frigid. Cold butter creates steam pockets when it hits the hot oven, which is exactly what gives you those gorgeous, flaky layers we’re aiming for. Seriously, chop it and if your kitchen is warm, pop it back in the fridge for 10 minutes before you use it!

As for the flavor anchors, use the sharpest cheddar cheese you can find. If you use mild, you’ll lose that necessary tanginess against the saltiness of the bacon. For me, a good aged white cheddar works wonders, but any sharp variety you love is perfect. Get that bacon crumbled small, too, so you get bacon in every single bite. If you want to dive deeper into the magic of cheddar, I wrote up some thoughts on different varieties in my cheddar cheese quick bread recipe notes!

Step-by-Step Instructions for Making Bacon Cheddar Biscuits

Okay, this is where the magic happens, and truthfully, it’s where most people rush things! Don’t rush. We want light, airy results, not dense hockey pucks. My timing here is based on a fairly cool kitchen, so if your house is warm—like mine always is in the summer when I bake—take a five-minute break and stick the bowl with the dry ingredients and butter into the freezer while you grab your buttermilk.

First things first: Get that oven going! We need it HOT. Preheat your oven to 425 degrees Fahrenheit, and line a trusty baking sheet with parchment paper. That parchment paper saves you scrubbing later, trust me!

Preparing the Dry Mix and Cutting in Butter

Grab a big bowl—the bigger the better so you can move your ingredients around without making a huge mess. Whisk together your 2 cups of flour, baking powder, salt, and black pepper. You want these completely unified before the fat goes in. Next, cut in your cold butter pieces. I usually use my fingers for this part—just quickly pinch and rub the butter into the flour until the mixture looks like coarse crumbs, maybe some pea-sized chunks floating around. That’s the size we want for those beautiful flaky pockets. If you prefer not to get messy, a pastry blender works wonders here, too.

Folding in Cheese and Bacon, Then Mixing Wet Ingredients

Now that we have our base, gently stir in that glorious shredded sharp cheddar cheese and all your crumbled bacon. Get them evenly distributed throughout the flour mix. Once they are happy, pour in the 3/4 cup of buttermilk all at once. This is the critical moment. You mix this with a rubber spatula until just combined. I mean it—stop stirring the second you don’t see dry streaks of flour anymore. Overmixing develops gluten and turns your tender biscuits tough. You want it shaggy and slightly messy. If it seems too dry, don’t panic; we’ll bring it together on the counter.

Shaping, Cutting, and Baking the Bacon Cheddar Biscuits

Turn that shaggy dough out onto a lightly floured surface. Use your hands to gently pat or roll it out until it’s about 3/4 inch thick. You don’t want it too thin, or they won’t rise right. Grab your biscuit cutter and press straight down—don’t twist the cutter! Twisting seals the edges shut and prevents them from rising up as high as they should. Place your cut rounds on that parchment-lined sheet. If you want soft, pull-apart sides, set them so they are touching gently. If you prefer crispy edges all around, space them about an inch apart. Before they go in, if you want an extra layer of richness, brush the tops with some melted butter. Bake them for 12 to 15 minutes. They are done when they are beautifully golden brown on top. For more pairing ideas later, you can check out my tips on baking perfect cornbread, which uses a similar technique!

Expert Tips for Fluffy Bacon Cheddar Biscuits

I’ve learned a few tricks over the years making these savory delights that really push them from good to absolutely show-stopping. The number one rule, which I mentioned, is cold ingredients mean fluffy biscuits. If your buttermilk is straight from the fridge, you are already winning.

Handling the dough minimally is my other major obsession. You are just trying to bring the ingredients together, not knead bread! If you feel like your dough is getting warm while you are cutting the shapes, just stack the scraps onto a small baking sheet, stick the whole tray in the freezer for five minutes, and then cut the rest. That chilling quick-snap resets the butter. Also, when you cut out your rounds, don’t throw away the scraps! Gently pat them back together and cut out your last couple of biscuits. They might look a little funny, but they taste exactly the same—just make sure you get them in the oven right away!

For more great quick bread advice, have a look at my other post about five delicious quick bread recipes that might inspire your next bake!

Bacon Cheddar Biscuits: Ingredient Notes and Substitutions

I know not everyone keeps buttermilk on hand, and that’s okay! If you’re in a pinch, you can make a substitute easily. Just take your regular milk—whole milk is best, but whatever you have works—and stir in one teaspoon of white vinegar or fresh lemon juice for every cup of milk. Let it sit for five minutes until it looks slightly curdled. That acidity is exactly what we need to react with the baking powder!

As for the fat, if you don’t have butter, you *can* use cold shortening, though butter offers superior flavor, obviously. Using oil just won’t give you that beautiful flaky lift, so try to stick to solid fat. If you’re out of bacon, you can swap in some finely diced, crispy smoked ham or even some dried chives for a different, less smoky savory twist. However, if you decide to try making my famous cheddar bay biscuits, those are great with garlic butter brushed over top!

Serving Suggestions for Your Bacon Cheddar Biscuits

Honestly, these are perfect just warm from the oven with a smear of extra butter. They truly shine at brunch, though! Imagine them split open and topped with a perfectly poached egg, or slathered in sausage gravy—that’s next-level comfort food right there. They also make an incredible sidekick for dinner, especially something rich like a hearty bowl of chili or a creamy tomato soup. They soak up broth like champs!

Speaking of bacon, if you decide you need more in your life after these biscuits, you’ve got to try my recipe for savory bacon pancakes!

Storage and Reheating Bacon Cheddar Biscuits

Because these are full of tender butter and cheese, they are definitely best eaten the day they are made. If you have extras, just keep them in an airtight container on the counter for up to two days! Don’t refrigerate them if you can avoid it, as the cold dries them out faster!

When you are ready to eat the leftovers, skip the microwave! It makes them tough. Pop your leftover bacon cheddar biscuits onto a baking sheet and place them in that 350-degree oven for about 5 to 7 minutes. If you have an air fryer, that works in about 3 minutes. This gets them piping hot and brings that bottom edge back to life!

Frequently Asked Questions About Bacon Cheddar Biscuits

Can I make the dough for these Bacon Cheddar Biscuits ahead of time?

You can certainly mix the dough and have it ready to go, but I wouldn’t recommend having it sit too long. The baking powder starts working as soon as it hits that buttermilk! If you need to prep ahead, mix the dry ingredients, butter, cheese, and bacon together first. Then, measure out your buttermilk and only mix the wet into the dry right before you cut and bake. If you prep the whole thing, chill it, but bake it within an hour maximum for the best results. For more general tips on making dough ahead, check out my piece on quick bread recipes!

How do I ensure my Bacon Cheddar Biscuits are extra flaky?

Flakiness comes down to two things: temperature and handling. Keep that butter ice cold, and when you mix the dough, use the *least* amount of mixing necessary. You want the butter pieces to remain intact through the mixing stage so they melt into steam layers during the bake. That process, along with avoiding twisting the biscuit cutter, guarantees flaky layers!

Can I freeze baked Bacon Cheddar Biscuits?

Absolutely! Freezing baked biscuits is super easy. Let them cool completely first. Wrap them tightly in plastic wrap, then seal them inside a freezer-safe bag or container. They should stay good for about a month. When you want to eat one, just reheat them using the oven method I mentioned; never microwave a frozen biscuit!

Nutritional Estimates for Bacon Cheddar Biscuits

Just a quick heads up, friends! All the numbers about calories or sodium are just estimates based on typical ingredients I use. If you use extra-sharp artisan cheddar or splurge on premium bacon, your numbers will change, of course! The way you shape them or whether you brush them with extra butter will shift the totals, too. Always treat these numbers as a general guideline rather than gospel.

Share Your Perfect Bacon Cheddar Biscuits

I truly hope these Bacon Cheddar Biscuits make your next breakfast or dinner companion incredibly happy! I’m so excited for you to try them out. If you do bake a batch, please come back and leave me a star rating below so I know how you liked them! And if you snap a picture, tag me on social media—I love seeing all your delicious results. If you’re looking for another must-try recipe from the site, give my savory tart a go next!

Expert Tips for Fluffy Bacon Cheddar Biscuits

I’ve learned a few tricks over the years making these savory delights that really push them from good to absolutely show-stopping. The number one rule, which I mentioned, is cold ingredients mean fluffy biscuits. If your buttermilk is straight from the fridge, you are already winning. You want that chilling effect when those cold chunks hit the 425-degree oven!

Handling the dough minimally is my other major obsession. You are just trying to bring the ingredients together, not knead bread! If you feel like your dough is getting warm while you are cutting the shapes, just stack the scraps onto a small baking sheet, stick the whole tray in the freezer for five minutes, and then cut the rest. That chilling quick-snap resets the butter. That feeling of perfectly textured dough—it should feel soft but hold its shape when gently pressed.

Also, when you cut out your rounds, don’t throw away the scraps! Gently pat them back together—just once or twice—and cut out your last couple of biscuits. They might look a little funny with uneven edges, but they taste exactly the same, so don’t waste any of that flavor! Make sure you get those last few in the oven right away with the rest so they bake evenly. For more great quick bread advice, have a look at my other post about five delicious quick bread recipes!

Bacon Cheddar Biscuits: Ingredient Notes and Substitutions

I know not everyone keeps buttermilk on hand, and that’s okay! If you’re in a pinch, you can make a substitute easily. Just take your regular milk—whole milk is best, but whatever you have works—and stir in one teaspoon of white vinegar or fresh lemon juice for every cup of milk you need. Let it sit for five minutes until it looks slightly curdled. That necessary acidity is exactly what we need to react with the baking powder to get that rise!

As for the fat, if you were completely out of butter, you *can* use cold shortening, though butter offers superior flavor, obviously. Using oil just won’t give you that beautiful flaky lift, so try to stick to solid fat for this recipe. If you’re out of bacon, you can swap in some finely diced, crispy smoked ham or even some dried chives for a different, less smoky savory twist. However, if you decide to try making my famous cheddar bay biscuits next time, those are great with garlic butter brushed over top after baking!

Serving Suggestions for Your Bacon Cheddar Biscuits

Honestly, these are perfect just warm from the oven with a smear of extra butter. They truly shine at brunch, though! Imagine them split open and topped with a perfectly poached egg, or slathered in sausage gravy—that’s next-level comfort food right there. They also make an incredible sidekick for dinner, especially something rich like a hearty bowl of chili or a creamy tomato soup. They soak up tomato broth like champs!

Speaking of bacon, if you decide you need more smoky, savory goodness in your life after these biscuits, you’ve got to try my recipe for savory bacon pancakes!

Storage and Reheating Bacon Cheddar Biscuits

Because these are full of tender butter and cheese, they are definitely best eaten the day they are made. If you have extras, just keep them in an airtight container on the counter for up to two days max. Don’t refrigerate them if you can avoid it, as the cold dries them out faster than you can believe!

When you are ready to eat the leftovers, please, *please* skip the microwave! It just makes them tough, and we want to keep that beautiful flaky texture we worked so hard for. Pop your leftover bacon cheddar biscuits onto a baking sheet and place them in that 350-degree oven for about 5 to 7 minutes instead. If you have an air fryer, that works in about 3 minutes flat. This quick blast of dry heat gets them piping hot and brings that bottom edge right back to life!

Frequently Asked Questions About Bacon Cheddar Biscuits

I get so many wonderful questions when folks try to make their first batch of these savory biscuits! It makes sense—getting that perfect balance of bacon flavor and fluffy texture takes a little know-how. Here are some of the most common things people ask me about preparing and storing these beauties.

Can I make the dough for these Bacon Cheddar Biscuits ahead of time?

This is tricky, honestly. The real secret to achieving amazing, flaky biscuits is that the baking powder starts working the moment it hits the wet ingredients. So, I strongly suggest you don’t try that whole ‘make the dough the night before’ situation. If you must prep, mix your dry ingredients, cut in the cold butter, and stir in the cheese and bacon. Keep that mixture sealed tight in the fridge. Then, when you’re ready to bake, just stir in the buttermilk, cut them out, and bake immediately. They really are best baked fresh!

How do I ensure my Bacon Cheddar Biscuits are extra flaky?

It all comes down to temperature and touch! Temperature means your butter has to be ice cold, like, straight-from-the-freezer cold. And I mean it when I say minimal handling. Don’t mash the dough together when you are patting it out, and never, ever twist your biscuit cutter. Press straight down and lift straight up. If you treat the dough gently, those little butter segments stay separate, creating those beautiful, distinct layers once the steam hits them in that hot oven. If you want to read more about optimizing your mixing, check out my guide on quick bread recipes!

Can I freeze baked Bacon Cheddar Biscuits?

Yes, you absolutely can freeze the finished, baked Bacon Cheddar Biscuits! They freeze really well, which is great for grab-and-go breakfasts. Let them cool down completely first. Wrap them up super tightly—I usually use two layers of plastic wrap, followed by a layer of aluminum foil or tossing them into a heavy-duty zip-top bag. They should last nicely for about a month in the freezer. Just reheat them in a 350-degree oven for about 8-10 minutes to warm them up and get the edges crisp again!

Nutritional Estimates for Bacon Cheddar Biscuits

Just a quick heads up, friends! Since we are dealing with real bacon and real sharp cheddar here, these aren’t exactly diet food—they are comfort food, and that’s okay! I always get asked about the calories or the sodium count, but you have to remember that nutritional data is always just an estimate.

The exact breakdown changes depending on what kind of buttermilk you use, how much fat renders out of your bacon, and if you’re using imported sharp cheese or the store brand. If you manage to squeeze out a few extra biscuits from the recipe, those numbers change too! So please treat any published figures as a general guideline only. If you’re tracking closely, you’ll want to calculate based on the exact ingredients you put into your batch!

Share Your Perfect Bacon Cheddar Biscuits

Oh, I really hope these Bacon Cheddar Biscuits become a staple in your house! When you play around with savory baking, it’s such a thrill to nail that perfect ratio of smoky, cheesy goodness. I put a lot of my own trial-and-error into making sure this recipe works perfectly for you, so please, don’t just bake them and run!

I would absolutely love to know what you think! If you made them, please take a moment to rate the recipe right below this—you know, those five stars let me see how it went. Did you use extra sharp cheddar? Did you space them out for crispy edges? Tell me all the glorious details in the comments section!

And seriously, if you took a picture—and you should have, because these are gorgeous—tag me on social media! Seeing your kitchen success stories is truly the best part of sharing these recipes. If you’re looking for another must-try recipe from the site, give my savory tart recipe a go next!

Print