These Bacon Cheddar Biscuits are savory, flaky, and irresistibly comforting. Packed with crispy bacon, sharp cheddar, and fresh scallions, each bite offers incredible flavor and golden, buttery goodness. With a crisp exterior and tender, cheesy layers inside, these biscuits make the perfect addition to any brunch table, dinner spread, or cozy weekend breakfast at home.

Better Than Storebought Bacon Cheddar Biscuits

I have fond memories of making classic buttermilk biscuits with my momma as a kid. Those biscuits weren’t just a staple to have at her dining table; they were a symbol of home, comfort, and togetherness. Today, I carry on the tradition, making them in my own kitchen. 

However, recently, I’ve been experimenting with my recipe by adding different mix-ins. The result was better than anything I could have anticipated. In fact, these bacon and cheddar biscuits are an absolute must-try recipe you need to add to your meal prep list!  

I kicked my classic biscuit recipe up a notch by infusing the biscuit dough with smoky bacon, rich cheddar, and aromatic scallions and garlic. The finished biscuits are flavorful enough to stand on their own but also make the perfect companion to scrambled eggs, a hearty soup like my hamburger soup, or even just a swipe of butter.

Like traditional Southern biscuits, this recipe uses cold butter and buttermilk to create those signature flaky layers. The “cut and stack” method gently builds those layers without overworking the dough. Then, a quick egg wash gives them a beautifully golden finish, and a final brush of melted butter right out of the oven makes them downright irresistible.

Once you try these bacon cheese biscuits, they’re bound to become a staple in your kitchen! 

More Delicious Southern Baked Recipes

• The Best Chocolate Chess Pie
• Lemon Pound Cake with Lemon Icing
• Easy Blueberry Biscuits Recipe
• Honey Bun Cake
• Sour Cream Pound Cake
• Strawberry Shortcake Recipe

Recipe Ingredients 

All-Purpose Flour: Flour is the base of this recipe and provides structure and texture to the biscuits.

Baking Powder and Baking Soda: These act as leaveners, helping the biscuits rise and creating the fluffy layers we want. Use aluminum-free baking powder. 

Salt and Pepper: Salt enhances the flavor of the biscuits. Then, pepper adds a little kick and helps balance the sweetness. 

Sugar: Adds a touch of sweetness and aids in browning the biscuits during baking.

Bacon: Make sure it’s fully cooked. Bacon provides a smoky, salty depth and a satisfying crispy texture. 

Sharp Cheddar Cheese: You’ll need 1 cup of cheddar cheese. Be sure to freshly shred your cheese. Don’t buy the pre-shredded cheese! It won’t have as strong a flavor or melt as easily. 

Garlic: Use at least one clove. However, if you’re a garlic lover, feel free to measure with your heart!

Green Onion: Also known as scallions, these add a sharp, mildly sweet, oniony flavor. 

Unsalted Butter: This recipe calls for cold butter for the biscuit dough and melted butter to top the biscuits when they are baked. The cold butter, when cut into the flour, creates pockets that steam during baking, resulting in flaky layers. The melted butter adds additional moisture and buttery goodness to the biscuits.

Buttermilk: Adds moisture, tenderness, and a slight tangy flavor to the biscuits, contributing to their overall richness and texture.

Egg Wash: Applied before baking, it gives the biscuits a shiny, golden-brown crust and helps any toppings to adhere securely. 

How to Make Bacon Cheddar Biscuits 

Step 1: Preheat your oven to 425°F. Then, line a baking sheet with parchment paper or a silicone baking mat, and set it aside. 

Step 2: Grate or dice frozen butter into a bowl, and place it in the freezer. 

Step 3: Next, sift the flour, baking soda, and baking powder into a large bowl. Then, add the sugar, black pepper, and salt, and whisk to combine. 

Step 4: Remove the butter from the freezer, and add the cold butter pieces to the flour mixture. Use a pastry cutter or a fork to cut the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Alternatively, you can pulse the ingredients in a food processor. 

Step 5: Next, add your roughly chopped cooked bacon, shredded cheddar, and green onion to the flour mixture, and stir to combine. 

Step 6: In a separate bowl, whisk the minced garlic and buttermilk. 

Step 7: Push some of the flour mixture to the edges of the bowl, creating a well in the center. Then, gradually add the garlic-infused buttermilk to the center of the well, stirring gently until the dough comes together. Tip. Do not overwork the dough! It should look crumbly yet moistened. 

Step 8: Transfer the cheddar biscuit dough to a lightly floured surface. Then, using floured hands, bring the dough together, kneading it a few times. Again, be careful not to overwork the dough! With your hands or a rolling pin, pat the dough into a rectangle. 

Step 9: Next, use a floured knife to cut the dough into three equal rectangles. Stack the rectangles on top of each other to form three layers. (Alternatively, you can fold the dough letter style to form three layers.) Roll out or pat the dough into another rectangle, and repeat the process two more times. Then, pat or roll the dough out until it’s about ½ inch to ¾ inch thick. 

Step 10: Use a 2 to 2.5-inch biscuit cutter, or the rim of a glass, to cut out equal-sized biscuits. Then, place them on the prepared baking sheet, leaving at least two inches between each piece. 

Step 11: Brush the tops of the biscuits with egg wash, and bake for 11-16 minutes or until they’re golden brown on top. 

Step 12: Remove the biscuits from the oven, brush melted butter on top, and enjoy! 

Tips for the Perfect Cheese Bacon Biscuits 

• Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits. I like to freeze my butter prior to grating it and then I pop it back in the freezer before adding it to the dough.
• Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
• Preheat your Oven: Ensure your oven is preheated and wait at least 15 minutes before putting your biscuits in the preheated oven.
• Properly Cut the Biscuits: When cutting the biscuit dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising.

How to Store, Freeze, and Reheat

• Store leftover biscuits in an airtight container or resealable bag at room temperature for up to 2 days or in the refrigerator for up to 5 days. 
• Freeze biscuits for up to 3 months. Thaw in the fridge overnight when you’re ready to serve. 
• Reheat in a toaster oven or oven to regain their warmth and texture.

More Breakfast and Brunch Recipes 

• The Best Blueberry Pancakes Recipe
• Easy Bacon Quiche Recipe with Scallions & Gruyere
• Easy Cinnamon Roll Casserole
• Funeral Potatoes
• Homemade Biscuits and Gravy 
• Easy Sausage Breakfast Casserole 

I hope you love this Bacon Cheddar Biscuits Recipe! The biscuits are soft, fluffy, and full of smoky, savory flavors! If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @‌butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

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Bacon Cheddar Biscuits

5 from 1 vote

Prep Time :20 minutes mins

Cook Time :10 minutes mins

Total Time :30 minutes mins

Serves: 10

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Ingredients

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• ▢ 2 cups all-purpose flour plus more for dusting
• ▢ 1 1/2 tablespoons baking powder aluminum free
• ▢ 1/4 tsp baking soda
• ▢ 1 teaspoon salt
• ▢ 1/4 tsp black pepper
• ▢ 1/2 tbsp sugar
• ▢ 6 slices bacon cooked, cooled, and chopped
• ▢ 1 cup sharp cheddar shredded
• ▢ 1 clove garlic minced
• ▢ 1/4 cup green onion about 3
• ▢ 1/2 cup unsalted butter, frozen
• ▢ 3/4 cup buttermilk very cold
• ▢ egg wash
• ▢ unsalted butter melted, for topping

US Customary – Metric

Instructions

• Preheat your oven to 425°F and set aside a baking sheet with parchment paper or a silicone baking mat.
• Grate or dice the frozen butter. Then, place the butter in the freezer for at least 15 minutes (remove once you get to Step 4).
• Next, sift the flour, baking soda, and baking powder to a large bowl. Then, add the sugar, black pepper, and salt. Whisk the ingredients together until combined.
• Next, remove the butter from the freezer and add the butter pieces to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. Alternatively, a food processor will work as well.
• Next, add your roughly chopped cooked bacon, shredded cheddar, and green onion to the flour mixture and stir until well combined.
• Next, add the minced garlic to the buttermilk and whisk until combined.
• Then, push some of the flour mixture to the edges of the bowl to resemble a well. Next, gradually add the garlic-infused buttermilk to the center of the well, stirring gently until the dough comes together. Do not overwork the dough. The dough should look crumbly, yet moistened.
• Dump the dough into a lightly floured surface. With floured hands, bring the dough together by kneading it a few times. Be careful not to overwork the dough. With your hands or a rolling pin, pat dough into a rectangle. Next, cut the dough into three equal rectangles with a floured knife. Stack the rectangles on top of each other to form 3 layers (alternatively, you can fold the dough letter style to form 3 layers). Roll or pat out the layered dough into another rectangle and repeat the process two more times. Then, pat or roll the dough out to about 1/2-inch to 3/4-inch thickness.
• Next, use a 2.0-2.5 inch biscuit cutter or the rim of a glass to cut out biscuits. When cutting the dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising. You can also use a sharp knife to cut the biscuits into squares if you do not want to use a biscuit cutter. Once the biscuits are cut, place the biscuits on the prepared baking sheet at least 2 inches apart.
• Brush the tops of the biscuits with egg wash and bake the biscuits in the preheated oven for 12-17 minutes, or until the biscuits are golden brown on top.
• Once done, remove the biscuits and brush the biscuits with melted butter and enjoy!

Notes

1. Cold Ingredients: Ensure both your butter and buttermilk are very cold. This helps create flaky layers in the biscuits. I like to use frozen butter. You can also freeze the biscuit dough once cut for about 15 minutes before putting them in the oven to ensure the ultimate rise.  
2. Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits tender.
3. Preheat your Oven: Ensure your oven is preheated and wait at least 15 minutes before putting your biscuits in the preheated oven. 
4. Properly Cut the Biscuits: When cutting the biscuit dough, be sure not to twist the cutter, as twisting the cutter will prevent the dough from rising.

Nutritional Information

Calories: 216kcal (11%)Carbohydrates: 23g (8%)Protein: 8g (16%)Fat: 10g (15%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 22mg (7%)Sodium: 639mg (28%)Potassium: 97mg (3%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 174IU (3%)Vitamin C: 1mg (1%)Calcium: 216mg (22%)Iron: 2mg (11%)