Bacon and Cheese Biscuits

Servings: 6

If you are looking for a savory, flaky, and utterly irresistible baked good to serve at breakfast or brunch, these Bacon and Cheese Biscuits are exactly what you need. They are packed with sharp cheddar cheese and crispy bacon, making them a hearty, flavorful, and completely satisfying treat. Baked in a muffin tray, they come out perfectly golden and puffed, with a tender, buttery crumb.

The magic of this recipe lies in the combination of cold butter and buttermilk. The cold butter creates steam as it bakes, resulting in light, flaky layers, while the buttermilk adds a subtle tang and a tender texture. The sharp cheddar and crispy bacon bring a bold, savory flavor that makes these biscuits truly special.

Why This Recipe Works

This recipe relies on the classic biscuit-making technique. Cutting the cold butter into the flour creates small pockets of fat that melt in the oven, producing flaky layers. The buttermilk provides moisture and a slight acidity that reacts with the baking soda, helping the biscuits rise. Folding in the cheese and bacon ensures every bite is packed with flavor.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 3/4 cup buttermilk

Directions

1. Preheat your oven to 425°F (220°C) and grease a muffin tray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese and crumbled bacon until evenly distributed.
5. Pour in the buttermilk and gently mix until the dough just comes together. Be careful not to overmix.
6. Scoop the dough into the prepared muffin tray, filling each cup about 3/4 full.
7. Bake in the preheated oven for 15–18 minutes, or until the biscuits are golden brown on top.
8. Allow the biscuits to cool in the tray for a few minutes before transferring them to a wire rack to cool slightly before serving.

Tips for the Best Results

Keep the butter cold. Cold butter is essential for flaky biscuits. If the butter starts to soften while you are working, pop the bowl in the refrigerator for a few minutes before continuing.

Don’t overmix the dough. Mix just until the dough comes together. Overmixing develops gluten, which can make the biscuits tough instead of tender.

Use cold buttermilk. Cold buttermilk helps keep the dough cool and contributes to a flakier texture.

Shred your own cheese. Pre-shredded cheese is coated in anti-caking agents that can make the biscuits dry. Grating a block of sharp cheddar yourself takes only a minute and yields a much better texture.

Watch the bake time. Ovens vary, so start checking at 15 minutes. You want the biscuits golden brown and puffed.

Storage and Serving

Store leftover biscuits in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. Reheat them in a 350°F oven for 5 to 7 minutes or in the microwave for 20 to 30 seconds. Serve them warm with butter, jam, or alongside a bowl of soup or chili.

Savory, cheesy, and completely irresistible, these Bacon and Cheese Biscuits are a fantastic recipe to keep in your rotation for easy breakfasts and brunches.