I made Bacon Cheddar Biscuits combining cheddar, bacon and chives with a creamy butter and herb sauce, and the recipe includes one unexpected step that affects how they bake.

Jump to Recipe

I can’t stop tinkering with my Bacon Cheddar Biscuits because sharp cheddar folded into flaky dough with crisp bacon somehow hits a spot that’s equal parts savory and stubbornly addictive. These aren’t just Cheddar Biscuits from a tin, they surprise you — salty pockets that hide a sneak of creaminess and a herb hint that makes people ask for seconds before dessert comes.

I ruined one batch trying to be clever, learned a thing or two, and now they turn out weirdly perfect more often than not. If you love bold, slightly messy bites, you’ll want to see what’s going on here.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Mostly carbs, some fiber; gives structure and a light chew to biscuits.
Unsalted butter: High in fat and calories, makes biscuits flaky and rich, not sweet.
Sharp cheddar: Good protein and calcium, adds sharp savory flavor and melty texture.
Bacon: Mostly fat and protein, smoky saltiness, boosts umami and crunch, watch the sodium.
Buttermilk: Brings tang, a little protein, helps tenderize dough and react with baking powder.
Chives: Low calorie, small fiber and vitamins, fresh oniony note for brightness.
Heavy cream: Rich fat for creamy sauce, adds silky mouthfeel and more calories.
Parmesan and garlic: Umami boost and aroma, tiny protein and more savory depth.

Ingredient Quantities

2 cups (240g) all purpose flour

1 tablespoon baking powder

1 teaspoon granulated sugar

1 teaspoon kosher salt (or 3/4 tsp fine sea salt)

6 tablespoons (85g) cold unsalted butter, cut into small cubes

1 cup (about 115g) sharp cheddar, finely shredded

6 slices bacon, cooked until crisp and crumbled (about 6 oz)

3/4 to 1 cup (180–240ml) cold buttermilk

2 tablespoons chopped fresh chives, plus extra for garnish

4 tablespoons (56g) unsalted butter for the sauce

1 tablespoon all purpose flour (to thicken the sauce)

1/3 to 1/2 cup (80–120ml) heavy cream or half and half

1 small clove garlic, minced (or 1/4 tsp garlic powder)

1 tablespoon chopped fresh parsley (optional)

2 tablespoons grated Parmesan cheese (optional, for extra umami)

Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F (220°C). Cook 6 slices bacon until crisp, drain on paper towels and crumble. Grate 1 cup sharp cheddar finely, chop 2 tablespoons chives and set aside.

2. In a large bowl whisk together 2 cups (240g) all purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar and 1 teaspoon kosher salt (or 3/4 tsp fine sea salt). Tip: spoon and level the flour for accuracy.

3. Cut 6 tablespoons (85g) cold unsalted butter into small cubes and work into the dry mix with a pastry cutter, two knives, or clean fingers until pieces are about pea sized. Some larger bits are fine, they give flakiness.

4. Fold in the shredded cheddar, crumbled bacon and the 2 tablespoons chopped chives so they are evenly distributed.

5. Pour in 3/4 cup cold buttermilk and stir gently until the dough just comes together. If it seems dry add up to another 1/4 cup (use up to 1 cup total) but dont overmix. Turn the dough onto a lightly floured surface, pat to about 1 to 1 1/4 inch thickness, fold once or twice to create layers, then press again to thickness.

6. Cut into biscuits using a 2 inch round cutter or a greased glass (press straight down, dont twist). Place biscuits on a parchment lined baking sheet fairly close but not touching, brush tops lightly with a little extra buttermilk or melted butter.

7. Bake 12 to 16 minutes until risen and golden brown. While they bake make the sauce: melt 4 tablespoons (56g) unsalted butter in a small saucepan over medium heat, stir in 1 tablespoon all purpose flour and cook 30 to 60 seconds to remove raw flour taste.

8. Slowly whisk in 1/3 to 1/2 cup (80–120ml) heavy cream or half and half until smooth and slightly thickened, then stir in 1 small clove minced garlic (or 1/4 tsp garlic powder), 1 tablespoon chopped fresh parsley if using, 2 tablespoons grated Parmesan if using, and salt and freshly ground black pepper to taste. Finish with a handful of chopped chives. Heat just until warmed and fragrant, dont boil.

9. Remove biscuits from oven, let rest 1 to 2 minutes, then spoon the creamy butter and herb sauce over them or split biscuits and ladle sauce inside. Garnish with extra chives and serve warm. Leftovers reheat gently in a 350°F oven and sauce reheats over low heat.

Equipment Needed

1. Oven (set to 425°F / 220°C)
2. Baking sheet and parchment paper (or silicone mat)
3. Large mixing bowl and a whisk
4. Pastry cutter or two knives (or clean fingers) to cut the butter
5. Measuring cups, spoons and a kitchen scale if you want accuracy
6. Cheese grater plus a knife and cutting board for chives and bacon
7. 2 inch round biscuit cutter or a greased glass, plus a bench scraper or spatula to transfer biscuits
8. Small saucepan, whisk and a pastry brush for brushing tops; paper towels for draining bacon

FAQ

Q: Can I make the dough ahead or freeze it? A: Yes. You can shape the biscuits and refrigerate the unbaked tray for up to 24 hours, covered, then bake straight from cold adding about 4 to 6 minutes to the bake time. To freeze longer, flash freeze the shaped biscuits on a tray until solid, then store in a bag for up to a month. Bake from frozen adding about 6 to 10 minutes. Baked biscuits freeze well too, just wrap tight and reheat in a 350 F oven until warmed through.

Q: How do I get tall, flaky layers? A: Keep everything cold. Cut the butter into pea size bits, work quickly, and stop as soon as the dough holds together. Fold the dough over itself a couple times to create layers, then pat to about 1 inch thick. Use a straight down biscuit cutter, don’t twist it, and chill the rounds 10 to 15 minutes if they got warm. A hot oven 425 F also helps them rise fast.

Q: Can I swap the buttermilk for regular milk? A: Yep. Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes to thicken, then use. Plain yogurt or sour cream thinned with a little milk also works and gives good tang. The acidity helps the baking powder and gives a tender crumb.

Q: Is pre shredded cheese okay or should I grate my own? A: Grate your own if you can. Pre shredded cheese has anti clump stuff that can stop it from melting smoothly. Freshly grated sharp cheddar melts better and tastes brighter. You can swap in smoked cheddar, Gruyere, or Monterey Jack for different flavors, just keep the amount about the same.

Q: My biscuits got greasy or soggy from the bacon. How do I avoid that? A: Cook the bacon extra crisp and blot it well on paper towels before crumbling. Let it cool completely so it sheds less grease. Toss the crumbles lightly with a teaspoon of flour so they don’t all sink and make pockets of grease. Or reserve some bacon to sprinkle on top after baking so you keep a bit of crunch.

Q: How do I make and fix the cheddar garlic sauce if it gets too thin or too thick? A: To thicken, simmer it a bit longer and whisk in a little extra flour mixed with cold cream first so no lumps form. To thin, whisk in more cream or a splash of milk until it loosens. Heat gently, don’t boil, or the cheese can break. Taste and season with salt and pepper, and stir in the parsley and chives at the end.

Bacon Cheddar Biscuits Recipe Substitutions and Variations

For 2 cups (240g) all purpose flour: use 2 cups self-rising flour, but skip the 1 tbsp baking powder and cut the salt to about 1/2 tsp since self-rising already has leavener and salt.
For 6 tablespoons (85g) cold unsalted butter: use an equal amount of cold lard or vegetable shortening, cut into cubes, for extra flaky layers, just know the flavor will be less buttery.
For 3/4 to 1 cup (180–240ml) cold buttermilk: make a quick sub by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes until slightly curdled, then use as called for.
For 1 cup (about 115g) sharp cheddar: swap in 1 cup grated Gruyere or Monterey Jack for a silkier melt and milder taste, or mix in 2 tbsp grated Parmesan for extra umami.

Pro Tips

– Keep everything cold, seriously. Chill the butter, even pop it in the freezer for 10 minutes and grate it if you like, and use cold buttermilk. If the butter warms while you’re working the dough, stick the whole thing in the fridge for 15 minutes. Little chunks of butter give flakiness, big melty blobs do not.

– Try not to overmix. Stir until the dough just holds, then stop. If it looks gummy, don’t keep kneading, fold it a couple times and chill instead. Overworking = tough biscuits.

– When cutting biscuits press straight down, dont twist the cutter. Twisting seals the edges and you lose rise. Put the rounds pretty close together on the pan, they’ll puff up taller if they touch a bit.

– Make the bacon extra crisp and blot it dry so it doesnt water down the dough or sauce. Save some bigger crumble pieces to sprinkle on top after baking for texture and eye appeal. You can toss a little bacon fat into the butter for the sauce if you want more savory depth, but dont overdo it.

– For the sauce keep the heat low, whisk constantly and add cream slowly so it doesnt break. If it’s too thin simmer a bit till it thickens, too thick add a splash more cream or milk. Finish with chives and taste for salt, bacon and Parmesan can make it saltier than you expect.

Bacon Cheddar Biscuits Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I made Bacon Cheddar Biscuits combining cheddar, bacon and chives with a creamy butter and herb sauce, and the recipe includes one unexpected step that affects how they bake.

Servings

servings

Calories

468

kcal

Equipment: 1. Oven (set to 425°F / 220°C)
2. Baking sheet and parchment paper (or silicone mat)
3. Large mixing bowl and a whisk
4. Pastry cutter or two knives (or clean fingers) to cut the butter
5. Measuring cups, spoons and a kitchen scale if you want accuracy
6. Cheese grater plus a knife and cutting board for chives and bacon
7. 2 inch round biscuit cutter or a greased glass, plus a bench scraper or spatula to transfer biscuits
8. Small saucepan, whisk and a pastry brush for brushing tops; paper towels for draining bacon

Ingredients

2 cups (240g) all purpose flour
1 tablespoon baking powder
1 teaspoon granulated sugar
1 teaspoon kosher salt (or 3/4 tsp fine sea salt)
6 tablespoons (85g) cold unsalted butter, cut into small cubes
1 cup (about 115g) sharp cheddar, finely shredded
6 slices bacon, cooked until crisp and crumbled (about 6 oz)
3/4 to 1 cup (180–240ml) cold buttermilk
2 tablespoons chopped fresh chives, plus extra for garnish
4 tablespoons (56g) unsalted butter for the sauce
1 tablespoon all purpose flour (to thicken the sauce)
1/3 to 1/2 cup (80–120ml) heavy cream or half and half
1 small clove garlic, minced (or 1/4 tsp garlic powder)
1 tablespoon chopped fresh parsley (optional)
2 tablespoons grated Parmesan cheese (optional, for extra umami)
Salt and freshly ground black pepper to taste

Directions

Preheat oven to 425°F (220°C). Cook 6 slices bacon until crisp, drain on paper towels and crumble. Grate 1 cup sharp cheddar finely, chop 2 tablespoons chives and set aside.
In a large bowl whisk together 2 cups (240g) all purpose flour, 1 tablespoon baking powder, 1 teaspoon granulated sugar and 1 teaspoon kosher salt (or 3/4 tsp fine sea salt). Tip: spoon and level the flour for accuracy.
Cut 6 tablespoons (85g) cold unsalted butter into small cubes and work into the dry mix with a pastry cutter, two knives, or clean fingers until pieces are about pea sized. Some larger bits are fine, they give flakiness.
Fold in the shredded cheddar, crumbled bacon and the 2 tablespoons chopped chives so they are evenly distributed.
Pour in 3/4 cup cold buttermilk and stir gently until the dough just comes together. If it seems dry add up to another 1/4 cup (use up to 1 cup total) but dont overmix. Turn the dough onto a lightly floured surface, pat to about 1 to 1 1/4 inch thickness, fold once or twice to create layers, then press again to thickness.
Cut into biscuits using a 2 inch round cutter or a greased glass (press straight down, dont twist). Place biscuits on a parchment lined baking sheet fairly close but not touching, brush tops lightly with a little extra buttermilk or melted butter.
Bake 12 to 16 minutes until risen and golden brown. While they bake make the sauce: melt 4 tablespoons (56g) unsalted butter in a small saucepan over medium heat, stir in 1 tablespoon all purpose flour and cook 30 to 60 seconds to remove raw flour taste.
Slowly whisk in 1/3 to 1/2 cup (80–120ml) heavy cream or half and half until smooth and slightly thickened, then stir in 1 small clove minced garlic (or 1/4 tsp garlic powder), 1 tablespoon chopped fresh parsley if using, 2 tablespoons grated Parmesan if using, and salt and freshly ground black pepper to taste. Finish with a handful of chopped chives. Heat just until warmed and fragrant, dont boil.
Remove biscuits from oven, let rest 1 to 2 minutes, then spoon the creamy butter and herb sauce over them or split biscuits and ladle sauce inside. Garnish with extra chives and serve warm. Leftovers reheat gently in a 350°F oven and sauce reheats over low heat.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.