Bacon Cheddar Biscuits

My easy Bacon Cheddar Biscuits are loaded with bacon, sharp cheddar cheese, and chives. They're great for almost any meal or as a snack!

Prep Time 25

Cook Time 20

Total Time 45

Servings biscuits

▢ 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

Preheat oven to 425°F. Cook bacon, chop, and set aside.
8 slices bacon
Combine flour, baking powder, baking soda, and salt in food processor. Blend for 5 seconds.
3 ¾ cups all-purpose flour, 1 ½ tablespoons baking powder, 1 ½ teaspoons baking soda, 1 ¼ teaspoons salt
Add butter cubes and blend until the mixture resembles coarse meal, about 30 seconds. Transfer flour mixture to a large bowl.
½ cup butter
Add cheddar cheese, fresh chives, and chopped bacon.
12 ounces grated sharp cheddar cheese, ⅓ cup chopped fresh chives
Toss to blend.
Gradually add buttermilk stirring to moisten evenly. Mixture will be sticky and wet.
1 ¾ cups cold buttermilk
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.

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.