Say hi to your new favorite savory biscuit! My Bacon and Cheddar Breakfast Biscuits are soft, fluffy, and incredibly delicious. Serve them warm and layer in your favorites for the best breakfast sandwich ever!
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Freshly baked Bacon and Cheddar Breakfast Biscuits are a delicious alternative to toast. Serve them with compound butter, honey, or jam. Better yet, use them to make an irresistible and savory breakfast sandwich!
These biscuits are easy to make and wonderfully flakey thanks to the frozen butter and buttermilk. This recipe comes together beautifully using a few key ingredients, an easy kneading process, and letting the dough firm up in the freezer.
If you follow these step by step easy instructions and don’t overwork your dough, you will get the flakey and fluffy texture in the biscuits. Plus, they can be baked right from frozen so you can make them ahead of time just keep them in the freezer until you’re ready.
Ingredients you need
These biscuits have all the stuff you need for a light and fluffy breakfast treat. Plus, with the bonus of bacon and cheese, it’ll be hard to stop at just one!
This is what you need:
- Extra-sharp cheddar cheese
- Bacon
- Fresh green onions
- All-purpose flour
- Unsalted butter
- Buttermilk
- Baking powder and baking soda
- Sugar
- Kosher salt
How to make Bacon and Cheddar Breakfast Biscuits
Follow the instructions carefully so the biscuits aren’t overworked and turn out soft and buttery. Using freshly cooked bacon and ice cold butter will give you the most elegant flavors.
Here’s what you need to do:
- Cook the bacon: Heat your bacon slices in a skillet on the stovetop over medium-high heat. Transfer them to a paper towel-lined plate once they’re brown and crispy.
- Prepare the dough: In a large bowl, combine the flour, baking powder, baking soda, salt, bacon, grated cheese, and chopped green onions. Mix to combine. Grate the frozen butter into the flour mixture and mix gently with a spatula. Add the buttermilk and stir using a spatula until a soft dough forms.
- Knead and form biscuits: Place the dough on a lightly floured clean surface. Knead the dough 3 to 4 times. Roll it out into the shape of a rectangle, then use the rim of a glass, round cookie cutter, or biscuit cutter to cut out 12 to 15 biscuits. Place them onto the prepared baking sheet then into the freezer.
- Bake: While the biscuits are in the freezer, preheat the oven to 450ºF. After 15 minutes, remove them from the freezer and bake for 17 to 20 minutes. Serve warm and fresh from the oven.
Helpful Recipe Tips
- Always use frozen butter! The shaved butter flakes will melt as the biscuits bake, making them incredibly soft and flaky.
- The same goes for the buttermilk. The colder it is, the better your biscuits will turn out. Keep it in the fridge until it needs to be added to the dough.
- Don’t overmix the dough! Overworking it means the biscuits will turn out tough and dense.
- If you’ve cut the biscuits smaller than 2 1/2 inches, bake them for around 15 to 17 minutes instead. Every oven is different, so watch your biscuits carefully.
- Flipping the biscuits upside down before placing them on the baking sheet will help them rise even higher. In addition, brush them with a little melted butter before baking so it soaks into the dough.
- Add 1 or 2 tablespoons of dried chives or dill to the dough for a punch of herbiness.
Making ahead of time
Shape and freeze the biscuits from the dough and freeze on the baking tray until firm. Afterward, transfer into a freezer bag or container. Keep in the freezer until you’re ready to bake.
You can store the baked biscuits in a sealed container at room temperature for 1 or 2 days, or in the fridge for longer. Leftovers would be delicious warmed in a toaster oven before serving.
More savory breakfast recipes
These savory recipes would be perfect to boost your breakfast:
- Italian Baked Eggs And Sausage
- Breakfast Egg Bread Bowls
- Low-Carb Breakfast Bowl
- One Sheet Pan Sweet Potato Breakfast
Did you try these Bacon and Cheddar Breakfast Biscuits? Let me know what you think and leave a comment below! Don’t forget to also take a picture of your recreation and tag me on Instagram. I love to see all of your photos!
Bacon and Cheddar Breakfast Biscuits
Ingredients
- 4 cups all-purpose flour sifted
- 4 tsp baking powder sifted
- 1 tsp baking soda sifted
- 1 tbsp sugar
- 1 ½ tsp kosher salt
- 6 oz extra-sharp cheddar cheese grated
- 6 slices bacon diced and cooked
- ¼ cup fresh green onions chopped
- ¾ cup unsalted butter frozen
- 1 tbsp unsalted butter melted for brushing biscuits
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 450ºF. Line a baking sheet with parchment paper.
- Cook the bacon slices on medium high heat until brown and crispy, about 6-8 minutes. Transfer them to a paper towel-lined plate to remove any excess fat. Cut the bacon into small pieces when they're cool enough to handle.
- In a large bowl, combine the sifted flour, baking powder, salt, and baking soda. Next, add the bacon, grated cheese, and chopped green onions.
- Grate the frozen butter using the large holes of a box grater. Stir it into the flour mixture gently using a spatula. Add the cold buttermilk and stir with a rubber spatular until a soft dough forms, being careful not to overmix.
- Lightly flour a clean surface. Place the dough on this surface and knead 3-4 times until it comes together. Use a rolling pin to roll the dough into a 1 1/4-inch thick rectangle. Use a round cookie cutter, biscuit cutter, or the rim of a glass to cut out 12-15 biscuits, about 2 1/2 inches wide each. Place them onto the prepared baking sheet and pop them in the freezer for 15 minutes.
- Remove the biscuits from the freezer and bake in the for 17-20 minutes, or until golden brown.
- Serve warm with butter, jam or make a egg sandwich.
Notes
- If you’ve cut the biscuits smaller than 2 1/2 inches, bake them for around 15 to 17 minutes instead. Every oven is different, so watch your biscuits carefully.
- Flipping the biscuits upside down before placing them on the baking sheet will help them rise even higher. In addition, brush them with a little melted butter before baking so it soaks into the dough.
Sveta
Fluffy, soft and delish!
So easy to make, just throw it all together. Amazing!!
Anna
SO yummy & SO easy to make!!!
Viktoriya
Made your beautiful biscuits with gluten free flour and my own homemade dairy free almond buttermilk and they turned out amazing! Thank you for the recipe ?
Viktoriya
Made your beautiful biscuits with gluten free flour and my own homemade dairy free almond buttermilk and they turned out amazing! Thank you for the recipe 🙂
Elena
It was so easy to make and it was delicious. My kid who usually picks all the greens out didn’t do with this Biscuits. Happy moms here. Thank u Lena!!!
Angela
Very simple and easy to make. The flavors pop and the texture is buttery and soft. My family really loved them and said that they were one of the best they have tried!
Svetlana
These were perfect! If you love bacon and cheese you can’t go wrong! The texture is spot on and all you want in a Biscuit, the South welcomes you Lena!;)
Jenny Nguyen
Dear Lena
I just got a chance to try your biscuit recipe this
Morning and OMG, it is so good ! I preped the night before and it only took me almost an hour. Freeze it over night and in the morning, i let it chill for 30 mins while waiting for the oven. It is fluffy and so buttery tasting ! I was so shock at how easy it is ! Making homemade biscuit is definitely on my to do list and thanks to you and this amazing recipe, i was able to do it ! Now I am just thinking of what I can pair with my biscuit beside gravy ❤️
Nadia
Brb, gonna go make these bad boys like NOW.
Gotta risk it to get the biscuit!
Valya of Valya’s Taste of Home
They look amazing! I love cheddar cheese, and Tillamook is my favorite brand to use. Thank you for the recipe Lena!