My easy Bacon Cheddar Biscuits are loaded with crispy bacon, sharp cheddar cheese, and fresh chives. They’re great for almost any meal or as a savory snack!
There’s always anticipation in the air when you take a pan out of the oven with hot, fresh, buttery biscuits on it, isn’t there? Now imagine those fluffy biscuits loaded with crispy bacon, melty sharp cheddar cheese, and fresh chives. Pure Heaven.
Besides all the flavorful add-ins, what makes this recipe even more special is its simplicity. These are drop biscuits, meaning there’s no need for rolling, patting, or cutting the dough. Just mix, scoop, and bake! This method gives the biscuits their signature craggy tops and tender, fluffy centers while saving you time.
These biscuits are a fantastic accompaniment to any number of main dishes, from steaks or grilled chicken to creamy shrimp pasta or a pork tenderloin. The recipe makes at least twelve big biscuits, so you’re bound to have some leftovers. Take one of those leftover biscuits, split it open, put some Dijon mustard and a slice of ham on there, and, oh baby, you’re in for a treat!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 45 Minutes
Servings: 12
Primary Ingredient(s): Bacon, Flour, Cheese, Butter
Skill Level: Easy
What You’ll Like About This Recipe
- Made-From-Scratch Goodness – Homemade biscuits and breads are always a special treat and you’ll be so thrilled with how these turn out.
- Real Ingredients – Unlike boxed mixes, this recipe contains ingredients you can pronounce and also probably have in your fridge or pantry right now.
- Simple To Make – Anyone, even beginners, can successfully make these homemade biscuits following my easy recipe below.
Ingredient Notes
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- Bacon – Both thick-cut and regular bacon work well for this dish. My favorite brand is Smithfield bacon.
- Flour – All-purpose flour is ideal for biscuits, and in the South, we all use White Lily. It’s simply the best!
- Butter – I use salted butter for everything. If you only have unsalted, just add a touch more salt.
- Sharp cheddar cheese – Shred this at home for the best results. Pre-shredded cheese contains additives to help prevent it from sticking together, which can affect the final result.
- Fresh chives – If you don’t have fresh chives on hand, dried work just as well.
- Buttermilk – The tang of buttermilk with the sharp cheddar cheese and bacon is a near-perfect flavor combination!
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Bacon Cheddar Biscuits
- Preheat oven to 425°F. Cook and chop the bacon and set it aside. Grate the cheese and chop the fresh chives.
- Make the dough in a food processor by combining the flour, baking powder, baking soda, and salt in the processor bowl. Blend for 5 seconds.
- Add the butter cubes and blend until the mixture resembles coarse meal, about 30 seconds. Transfer the flour and butter mixture to a large bowl.
👉 PRO TIP: If you don’t have a food processor, this can be mixed by hand or by using a pastry blender tool.
- Add the cheddar cheese, fresh chives, and chopped bacon.
- Toss to blend. The easiest and most efficient way to blend it together is to just get your two clean hands right in there and mix it well. Make sure that everything is evenly incorporated and distributed throughout the flour.
- Gradually add the buttermilk stirring to moisten evenly. The mixture will be sticky and wet.
- Line a baking sheet with parchment paper. Using lightly floured hands, drop 1/2 cup batter for each biscuit onto a prepared baking sheet, spacing about 2 inches apart. I must admit that I scooped mine out by half cupfuls and shaped them a little in my hands before putting them on the baking sheet. But if you want to simply scoop and drop them, that’s perfectly fine.
- Bake until the biscuits are golden brown, and a tester inserted into the center comes out clean – 18 to 20 minutes.
- Remove from the oven and brush tops lightly with melted butter.
- Let cool for 10 minutes. Serve warm or at room temperature with honey, if desired.
Recipe Tips
- These biscuits are best served fresh out of the oven. Try to time them to be ready when the rest of your meal is ready to eat.
- For easier clean-up, I like to use disposable gloves when mixing dough by hand.
Recipe Variations & Substitutions
- You can substitute with other types of cheese if you’d like! Mild cheddar, Colby Jack, or Parmesan would all make great options and delicious biscuits.
- Want to change it up a bit? Add in some garlic powder (about 1/2-1 teaspoon) to the biscuit dough! It’ll be delicious.
How to Serve Bacon Cheddar Biscuits
Besides the options I included up above, these biscuits are the perfect side dish to pair with many different mains.
Try these biscuits with my Tomato Tarragon Soup, this Leek and Potato Soup, or with our Alpine Eggs for breakfast, or even to dip into this Classic Cheese Fondue recipe! Talk about decadent!
Storing Leftovers
Store leftover biscuits in a sealed zip-top bag or container. These will be fine at room temperature overnight. Longer than that, and they’ll start to lose quality and should be stored in the fridge.
Reheat for a few minutes in the oven or air fryer before enjoying.
Questions About Bacon Cheddar Biscuits
Want to get adventurous? Mix in some chives with these biscuits. Or even some apples that are finely chopped would be an interesting addition!
Drop biscuits are referring to biscuits that are scooped and “dropped” onto the prepared pan. Traditional biscuits are rolled or patted and then cut using a biscuit cutter.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Bacon Cheddar Biscuits
Ingredients
- 8 slices bacon
- 3 ¾ cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons salt
- ½ cup butter (1 stick) chilled and cut into 1/2-inch cubes plus a little additional melted butter for brushing tops
- 12 ounces grated sharp cheddar cheese
- ⅓ cup chopped fresh chives
- 1 ¾ cups cold buttermilk
Instructions
- Preheat oven to 425°F. Cook bacon, chop, and set aside.
- Combine flour, baking powder, baking soda, and salt in food processor. Blend for 5 seconds.
- Add butter cubes and blend until the mixture resembles coarse meal, about 30 seconds. Transfer flour mixture to a large bowl.
- Add cheddar cheese, fresh chives, and chopped bacon.
- Toss to blend.
- Gradually add buttermilk stirring to moisten evenly. Mixture will be sticky and wet.
- Line a baking sheet with parchment paper. Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 2 inches apart.
- Bake biscuits until golden brown and a tester inserted into the center comes out clean – 18 to 20 minutes.
- Remove from oven and brush tops lightly with melted butter.
- Let cool 10 minutes. Serve warm or at room temperature with honey, if desired.
Notes
- These biscuits are great for sandwiches – split one in half, spread with Dijon mustard and add a slice of ham for a real treat!
- Store leftover biscuits in a sealed zip-top bag or container. They’ll be fine at room temperature overnight but should be transferred to the fridge for longer storage.
- Reheat for a few minutes in the oven or air fryer.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on 2/26/2010. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
These biscuits really speak to me, another Southern girl. I can SO picture pairing these with my beloved butter beans and some turnip greens on the side for a great meal. Thanks so much for sharing this wonderful recipe.
Oooo….I just love the cheese crust. So very tempting! Haven’t taken thise for a long time. Looks so good!
mmmm split one of those open and make a grilled cheese sandwich… or a bacon egg and cheese sandwich… mmmmm so many options!
Good ideas, Eva! Hadn’t thought of the grilled cheese with these, but that would be awesome.
These remind me of cheese biscuits I tried to make when I first learned to cook , at least a half century ago. Mine were not nearly as good looking as these. Will have to try these, maybe I can get it right with this recipe. They look scrumptious.
They are really good, but I had to limit myself to one because they’re not for the calorie conscious!
Mmmmm…tempting biscuits. It’s got two things i love. Cheese and bacon. hehehe… This would be a perfect pairing for some soup or that delicious seafood stew.
Right! How can you go wrong with cheese and bacon, huh?