Bacon Cheddar Biscuits Recipe

Bacon Cheddar Biscuits Recipe

Photos of Bacon Cheddar Biscuits Recipe

How To Make Bacon Cheddar Biscuits

Munch on these cheddar biscuits for your next afternoon snack! They’re loaded with meaty bacon and green onions for a hearty biscuit.

Preparation: 1 hour
Cooking: 35 minutes
Total: 1 hour 35 minutes



  • 4slicesbacon
  • cupsall-purpose flour
  • 1tbspbaking powder
  • ½tspbaking soda
  • 2tspkosher saltplus more for topping
  • 2tspgranulated sugar
  • 1cupunsalted butterplus 2 tbsp for brushing
  • ½cupcheddar cheeseshredded
  • ¼cupgreen onionssliced
  • cupbuttermilkchilled


  1. Adjust the oven rack to the lower-middle position.

  2. Preheat the oven to 375 degrees F.

  3. Place the bacon on a foil lined sheet pan.

  4. Roast them in the oven for 15 to 20 minutes until crispy.

  5. Drain the bacon on paper towels, then chop them once cooled.

  6. In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

  7. Cut 1 cup of cold butter into 1⁄8-inch thick pieces.

  8. Add a few butter slices at a time into the flour mixture, then toss to coat.

  9. Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.

  10. Repeat the process with the remaining pieces of butter, then toss to combine.

  11. Freeze the mixture in the bowl for 15 minutes until chilled.

  12. Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture.

  13. Stir the ingredients to combine.

  14. Gradually add the buttermilk into the chilled flour mixture, stirring with a fork until incorporated.

  15. Knead the biscuit mixture in the bowl a few times until a dough forms.

  16. Lightly dust a working surface with the flour.

  17. Turn the mixture onto the floured surface, then shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.

  18. Cut the dough into 4 even-shaped squares, then stack them as evenly as possible on top of each other.

  19. Lightly flour a rolling pin, then roll the dough out into a 1-inch thick square, about 8 x 8 inches.

  20. Leave about a 1⁄4-inch border along the edges.

  21. Using a 2 ¾-inch floured biscuit cutter, press the cutter straight down into the dough, without turning.

  22. Transfer to a parchment paper–lined baking sheet, then repeat with the remaining dough.

  23. Refrigerate the biscuits for 30 minutes.

  24. Adjust the oven rack to the lower-middle position.

  25. Preheat the oven to 450 degrees F.

  26. Transfer the biscuits to a new parchment paper–lined sheet pan; arranged at least 1-inch apart from each other.

  27. Melt 2 tablespoons of butter, then brush it on top of each biscuit, then sprinkle with salt.

  28. Bake the biscuits for 12 to 15 minutes until golden brown.

  29. Cool for 5 to 10 minutes.

  30. Serve, and enjoy!


  • Calories: 517.73kcal
  • Fat: 32.44g
  • Saturated Fat: 18.40g
  • Trans Fat: 1.05g
  • Monounsaturated Fat: 9.33g
  • Polyunsaturated Fat: 2.16g
  • Carbohydrates: 45.57g
  • Fiber: 1.56g
  • Sugar: 3.29g
  • Protein: 11.03g
  • Cholesterol: 80.52mg
  • Sodium: 441.39mg
  • Calcium: 245.12mg
  • Potassium: 166.84mg
  • Iron: 2.88mg
  • Vitamin A: 224.30µg
  • Vitamin C: 0.97mg
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