Bacon Cheddar Biscuit Bliss

I make these biscuits on purpose and by accident — they’re salty, cheesy, flaky little clouds that somehow fix most evenings. Think buttery biscuit pockets studded with smoky bacon and sharp cheddar, ripped apart while still warm and eaten with jam or leftover eggs. They’re goofy comfort food that somehow feels fancy enough for guests and lazy enough for a Tuesday.

My husband calls them “the sticky-cheese emergency” because when I pull a pan out he comes running like it’s urgent. The kids ask for them for breakfast, lunch, snack — they once ate three before dinner and I didn’t even pretend to be surprised. This recipe became a staple because it’s forgiving: toss in crummy bacon, over-shred the cheese, fold the dough like you mean it, and you usually end up with something everyone fights over. Also, yes, I once swapped half the butter for bacon fat and didn’t regret it. Much.

Kitchen Talk

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These biscuits reward disorder. I use cold butter and a grater for the cheese (because folding chunks of cheese into dough is my chaos method), and I don’t fuss with perfect rounds — rough lumps bake into glorious layers. One time I forgot to chill the dough and the edges ran a little on the baking sheet; still delicious, but less dramatic lift. Also: crispy bacon bits mixed in while warm makes a ridiculous flavor hit, but don’t let the bacon grease overpower the flour — a little goes a long way. If you pinch the tops a few times with your fingers before baking they get a homey, rustic look that hides sins.

Shopping Tips

– Cheese: Use a sharp cheddar for big flavor; pre-shredded is OK in a pinch but freshly shredded melts better.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is fine — check your baking powder date; old leavener = sad, dense biscuits.
– Protein: Sturdy smoked bacon works best; thin bacon can crisp too hard and feel stringy.
– Dairy: Buttermilk gives the tang and lift — if you buy one carton, it’ll keep in the fridge for a few days for pancakes or marinades.
– Fats & Oils: Unsalted butter lets you control salt; if you use bacon fat, reduce added salt a touch.

Prep Ahead Ideas

– Cook and crumble the bacon a day ahead; store in an airtight container in the fridge so it’s crisp-ready.
– Grate the cheddar ahead and keep it chilled on a plate or in a sealed bag so it doesn’t clump.
– Mix dry ingredients and stash in a zip-top bag with the butter cubes frozen; when you’re ready, pour in buttermilk and crumble.
– Use shallow containers for chilled dough — it cools faster and is easier to roll/fold when tight.

✔Time-Saving Tricks

– Use pre-cooked bacon or leftover bacon from another meal — saves 10–15 minutes.
– Grate cheese with a food processor attachment if you’re making a big batch.
– Work on a cool countertop or pop the bowl in the fridge for 10 minutes if the butter starts to soften too much.
– Freeze biscuits on the tray, then bag them — bake straight from frozen adding a few extra minutes.

✔Common Mistakes

– Overworking the dough: I did this once and ended up with hockey-puck biscuits; gently pat and fold instead of aggressive kneading.
– Using room-temp butter: they’ll spread and lose layers — chill your butter and dough for better lift.
– Adding too much bacon grease: makes dough greasy and heavy; reserve a tablespoon for flavor but not puddles.
– Not preheating the oven: biscuits need that blast of heat to rise; don’t cheat this.

What to Serve It With

– Simple scrambled eggs and hot sauce.
– A crisp green salad with vinaigrette to cut the richness.
– Leftover pulled pork or shredded chicken for a biscuit sandwich.
– Fruit jam or honey for a sweet-salty breakfast vibe.

✔Tips & Mistakes

– Use cold butter, grate it if you’re short on time — it blends faster and still stays chilled.
– Salt the dough lightly; cheddar and bacon bring a lot of salt, so taste your cheese first.
– If biscuits look underdone in the center, tent with foil and give them 3–5 more minutes.
– Cheese that’s too wet can make the dough gummy — pat it dry if needed.

✔Storage Tips

Leftovers: cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or 350°F oven for 8–10 minutes to re-crisp. Cold biscuits are fine for on-the-go breakfasts (I’ve eaten them standing in the kitchen), but they’re infinitely better warmed with butter. You can freeze baked biscuits for up to 2 months — thaw and reheat in a hot oven.

✔Variations and Substitutions

– Swap bacon for diced ham or crumbled chorizo for a spicier kick.
– Use pepper jack or smoked gouda if you want a different flavor profile — strong cheeses = big personality.
– Buttermilk can be subbed with milk + 1 tablespoon vinegar per cup in a pinch.
– For a herb twist, fold in chopped chives or rosemary; don’t overdo strong herbs or they’ll steal the show.

Frequently Asked Questions

Bacon Cheddar Biscuit Bliss

Flaky, buttery biscuits loaded with sharp cheddar, crisp bacon, and chives. They bake up golden and irresistibly savory.

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Prep Time: 20 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 36 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 2.5 tsp baking powder
• ▢ 0.25 tsp baking soda
• ▢ 1.5 tsp granulated sugar
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp garlic powder
• ▢ 0.25 tsp black pepper freshly ground
• ▢ 6 tbsp unsalted butter, cold and diced
• ▢ 1.5 cup sharp cheddar cheese, shredded
• ▢ 4 oz cooked bacon, crumbled
• ▢ 3 tbsp fresh chives, finely chopped
• ▢ 1.125 cup cold buttermilk
• ▢ 1 tbsp buttermilk for brushing tops

Instructions

Preparation Steps

• Heat oven to 425°F. Line a large baking sheet with parchment.
• Cook bacon until crisp if not already cooked. Drain, crumble, and let cool.
• Whisk flour, baking powder, baking soda, sugar, salt, garlic powder, and pepper in a large bowl.
• Cut in the cold butter with a pastry cutter until pea-sized pieces remain.
• Stir in cheddar, crumbled bacon, and chives to evenly distribute.
• Drizzle in cold buttermilk and mix just until a shaggy dough forms; do not overwork.
• Turn dough onto a lightly floured surface. Gently pat to about 1 inch thick.
• Fold the dough over itself twice to build layers, then pat back to 1 inch thick.
• Cut rounds with a 2½-inch cutter, pressing straight down. Gently re-form scraps and cut again.
• Arrange biscuits 1 inch apart on the sheet. Brush tops with buttermilk.
• Bake 14–16 minutes until deep golden. Cool 5 minutes and serve warm.

Notes

Variation: Add 1 finely diced jalapeño with the chives for a gentle kick. For extra cheesy crusts, sprinkle a pinch of cheddar on each biscuit before baking. To freeze, cut unbaked biscuits and freeze on a sheet; bake from frozen at 425°F, adding 2–3 minutes.

This recipe is an original creation inspired by classic Bacon Cheddar Biscuit Bliss flavors. All ingredient ratios and instructions are independently developed.