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.
I knew the instant I saw this recipe in Bon Appetit that I wanted to make it and we would love it when I did. I was right.
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.
Bacon Cheddar Biscuits - a classic buttermilk biscuit with the addition of bacon, cheddar cheese, and chives. Click To Tweet
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!
Enjoy!
More Biscuit Recipes on Never Enough Thyme:
- Easy Herbed Drop Biscuits
- Cinnamon Raisin Biscuits
- Another Buttermilk Biscuit
- Sausage Gravy and Biscuits with Tomatoes
- Biscuit Pudding
Biscuit Recipes from Other Bloggers:
- Homemade Biscuits from Spend with Pennies
- Sweet Potato Biscuits from Budget Bytes
- Low Carb Biscuits and Gravy from An Edible Mosaic
- Paleo Biscuits from Elana’s Pantry
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Bacon Cheddar Biscuits
A deliciously flavorful biscuit loaded with cheddar and bacon!
Ingredients
- 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
Instructions
- 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.
Notes
Also, great for sandwiches – split one in half, spread with Dijon mustard and add a slice of ham
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 700mgCarbohydrates: 32gFiber: 1gSugar: 2gProtein: 9g
Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.
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Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Barbara says
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.
kristy says
Oooo….I just love the cheese crust. So very tempting! Haven’t taken thise for a long time. Looks so good!
Eva says
mmmm split one of those open and make a grilled cheese sandwich… or a bacon egg and cheese sandwich… mmmmm so many options!
Lana says
Good ideas, Eva! Hadn’t thought of the grilled cheese with these, but that would be awesome.
Neena says
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.
Lana says
They are really good, but I had to limit myself to one because they’re not for the calorie conscious!
jenn (Bread + Butter) says
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.
Lana says
Right! How can you go wrong with cheese and bacon, huh?