Flaky, buttery, crispy on the outside and fluffy on the inside packed with Cheddar, Herb, and Bacon Biscuits. The perfect start to any morning.Jump to Recipe
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Freshly baked buttermilk biscuits are a delicious alternative to toast. Serve them with butter, honey or jam. Better yet, make a breakfast sandwich or a sandwich for lunch. Can’t go wrong with these!
These are great to prepare ahead of time, throw them in your freezer and when needed pop them out and bake them until golden, delicious and flakey. They create the most amazing aroma in your home. It’s like having a candle to fill your home with baked goods.
Biscuits can be finicky to make and come out flat. If you follow the step by step easy instructions and don’t overwork your dough, you will get the flakey and fluffy texture in the biscuits. And they’re SO EASY, too.
TIPS FOR FLAKY, FLUFFY & TALL BISCUITS:
- YOU NEED FROZEN BUTTER! You grate it in the dough.
- COLD BUTTERMILK! Out of the fridge cold.
- DON’T OVER MIX THE DOUGH!
I’m not yelling at you I promise, but those tips are important. Overworking the dough can cause tough biscuits. Nobody wants that.
I don’t like to use a biscuit cutter. Why? Because the first cutting of biscuits is the best. Taking scraps and re-rolling them always produces a biscuit that is not as good as the first. Why settle for second best? I pick quality over the shape and just do the one cutting. But if you must, go ahead and use a biscuit cutter.
After cutting, there’s one more tip….flipping the biscuits upside down before baking ensures a more even rise. Then, brush with some melted butter and bake after you took them out of the freezer. Easy peasy, lemon squeezy (yes I say that).
Let’s bake these CHEDDAR, HERB AND BACON BISCUITS. Can’t wait to see what you think.
Grab the recipe to my SWEET & SAVORY COMPOUND BUTTER to top these delicious biscuits.
Try these with one of these tasty soups
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If you give my Cheddar, Herb, and Bacon Biscuits a try? Let me know what you think, rate and review this recipe in the comments below, share it on Pinterest, Instagram or Facebook. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
CHEDDAR, HERB AND BACON BISCUITSBreakfast, Brunch
- 4 cups all-purpose flour, sifted
- 4 tsp baking powder, sifted
- 1 tsp baking soda, sifted
- 1 tbsp sugar
- 1 1/2 tsp kosher salt
- 6 oz extra-sharp cheddar cheese, grated
- 6 slices bacon, diced and cooked
- 1/4 cup fresh green onions, chopped
- 3/4 cup unsalted butter, frozen
- 1 tbsp unsalted butter, melted for brushing biscuits
- 1 3/4 cups buttermilk
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cook bacon on medium high heat until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate to remove any excess fat.
- In a large bowl, combine sifted flour, baking powder, salt and baking soda. Add bacon, grated cheese and chopped green onions.
- Grate butter using the large holes of a box grater. Stir into the flour mixture gently with a rubber spatula. Add buttermilk and stir using a rubber spatula until a soft dough forms. DON”T OVERWORK THE DOUGH.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Roll the dough into a 1 1/4-inch thick rectangle using a rolling pin. Cut out 12-15 biscuits, about 2 1/2 inches each biscuit. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.* SEE NOTES if making ahead.
- Remove biscuits from freezer. Place into oven and bake for 17-20 minutes, or until golden brown. If you make these smaller, they bake in about 15-17 minutes and the larger bake longer. To check if fully baked, remove on, open in the middle and if it still needs a few more minutes, continue baking. Each oven is different so results and timing might be slightly different.
- Serve warm with butter, jam or make a egg sandwich.