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Bacon Cheddar Biscuits – a classic buttermilk biscuit with the addition of bacon, cheddar cheese, and chives.
You might remember in my last post with the Seafood Stew recipe, I mentioned that I served that with some Bacon Cheddar Biscuits and promised that the recipe would be coming up in a few days. Well, ta da! Here it is.
These were very good along with the seafood stew, but they’d be great with most anything. Full of bacon, cheddar cheese, and chives, they’re just packed with flavor.
The recipe makes at least twelve big biscuits so you’re bound to have some leftover. Take one of the leftovers, split it open, put some dijon mustard and a slice of ham on there and, oh baby.
How to Make Bacon Cheddar Biscuits
Preheat oven to 425.
Cook and chop the bacon and set it aside. Luckily, I had some bacon leftover from breakfast, so I simply used that. Grate the cheese and chop the fresh chives.
Combine the flour, baking powder, baking soda, and salt in a food processor. Blend for 5 seconds. Add the butter cubes and blend until the mixture resembles coarse meal (bottom photo), about 30 seconds. Transfer the flour and butter mixture to a large bowl.
Add the cheddar cheese, fresh chives, and chopped bacon. Toss to blend. The easiest and most efficient to blend it all together is to just get your two clean hands right in there and mix it up well. Make sure that everything is well 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 prepared baking sheet, spacing about 2 inches apart. I have to admit that I scooped mine out by half cupfuls and shaped them a little in my hands before I put them on the baking sheet. But if you want to drop them, go right ahead.
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 10 minutes. Serve warm or at room temperature with honey, if desired. Also, great for sandwiches – split one in half, spread with Dijon mustard and add a slice of ham!
More Biscuit Recipes on Lana’s Cooking:
- Easy Herbed Drop Biscuits
- Cinnamon Raisin Biscuits
- Another Buttermilk Biscuit
- Sausage Gravy and Biscuits with Tomatoes
- Biscuit Pudding
Bacon Cheddar Biscuits
- 8 slices bacon
- 3 3/4 cups all-purpose flour
- 1 1/2 tblsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. salt
- 1/2 cup 1 stick chilled butter cut into 1/2-inch cubes (plus additional melted butter for brushing)
- 2 1/2 cups packed coarsely grated sharp cheddar cheese (about 12 ounces)
- 1/3 cup chopped fresh chives
- 1 3/4 cups chilled buttermilk
- Preheat oven to 425.
- Cook and chop bacon 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.