There’s something deeply comforting about a warm, flaky biscuit fresh from the oven. These Cheddar Bacon Biscuits are loaded with sharp, melty cheese and crispy, savory bacon. They’re incredibly easy to make and perfect for breakfast, as a side, or on their own.

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Why You’ll Love This Cheddar Bacon Biscuits

• Savory flavor explosion: Sharp cheddar and smoky bacon create a deeply satisfying taste.
• Incredibly versatile: Perfect for breakfast, with chili, or as a standalone snack.
• Surprisingly simple: No fancy skills or equipment needed for these from-scratch biscuits.
• Freezer-friendly: Make a double batch and bake from frozen anytime.

Ingredients & Tools

• 240 g all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon granulated sugar
• ¾ teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 113 g cold unsalted butter, cubed
• 120 g sharp cheddar cheese, shredded
• 6 slices cooked bacon, crumbled
• 180 ml cold buttermilk
• 2 tablespoons melted butter (for brushing)
• 1 tablespoon chopped fresh chives (optional, for garnish)

Tools: Large mixing bowl, box grater, pastry cutter or two forks, baking sheet, parchment paper or silicone baking mat, rolling pin (optional)

Notes: Using cold butter and buttermilk is non-negotiable for flaky layers. Don’t be shy with the cheese and bacon—they’re the stars.

Nutrition (per serving)

Serves: 8 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Keep everything cold. This is the golden rule of biscuit-making. Chill your butter and buttermilk beforehand. The cold fat creates steam in the hot oven, which is what gives you those sought-after flaky layers.
• Why buttermilk? Buttermilk’s acidity reacts with the baking powder for a better rise, and it also adds a lovely, subtle tang that balances the richness of the cheese and bacon. If you don’t have any, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 180 ml line with regular milk.
• Shred your own cheese. I know, it’s an extra step, but pre-shredded cheese is coated with anti-caking agents that can prevent it from melting as smoothly. A block of sharp cheddar that you grate yourself will give you a much creamier, more integrated result.
• Cook your bacon until crisp. Soft, flabby bacon won’t provide the same textural contrast or smoky flavor. Cook it until it’s properly crispy, then let it drain and cool before crumbling it into small pieces.

How to Make Cheddar Bacon Biscuits

Storage & Freshness Guide

• Fridge: Store cooled biscuits in an airtight container for up to 3 days.
• Freezer: Freeze unbaked biscuits on a sheet, then transfer to a bag; bake from frozen, adding 2-4 minutes. Baked biscuits freeze well for up to 3 months.
• Reviving: Reheat in a 175°C (350°F) oven for 10 minutes wrapped in foil to restore warmth and texture.

Serving Suggestions

Complementary Dishes

• A big bowl of creamy tomato soup — The classic, unbeatable pairing. The rich, acidic soup is a perfect match for the cheesy, savory biscuits, ideal for dipping.
• Hearty breakfast scramble or frittata — Turn breakfast into a feast. The biscuits add a satisfying, carb-y element that soaks up runny egg yolks beautifully.
• A robust beef stew or chili — Instead of cornbread, try these on the side. They’re fantastic for breaking apart and soaking up all the delicious, savory juices from the stew.

Drinks

• A bold Bloody Mary — The spicy, savory notes in the drink are a fantastic flavor companion to the smoky bacon and sharp cheddar in the biscuits.
• A crisp, cold lager — The clean, refreshing bitterness of a good lager cuts through the richness of the biscuits, cleansing the palate between each delicious bite.
• Hot black coffee or English Breakfast tea — A simple, warm beverage provides a lovely contrast and balances the saltiness, making for a very comforting meal.

Something Sweet

• Fresh fruit salad with a hint of mint — The bright, sweet, and acidic fruit provides a refreshing counterpoint to the rich, savory biscuits, creating a perfectly balanced plate.
• A simple vanilla bean panna cotta — Its cool, creamy, and delicate sweetness is a lovely, elegant follow-up that doesn’t overwhelm the palate after the bold flavors of the main event.
• Warm apple crumble with ice cream — For the ultimate comfort food finale, the warm spices and sweet fruit are a classic, homey pairing that just feels right.

Top Mistakes to Avoid

• Mistake: Using warm ingredients. If your butter or buttermilk is even slightly warm, it will melt too quickly in the oven. This results in dense, greasy biscuits instead of light, flaky ones. I’ve messed this up before too, and the difference is night and day.
• Mistake: Over-mixing the dough. The moment the dough just comes together, stop mixing. Over-working the dough develops the gluten in the flour, leading to tough, chewy biscuits rather than tender, delicate ones.
• Mistake: Twisting the biscuit cutter. When you twist the cutter, you seal the edges of the dough. This prevents the biscuits from rising properly in the oven, so you end up with shorter, denser pucks instead of tall, proud biscuits.
• Mistake: Baking on a cold sheet. Make sure your oven is fully preheated before the biscuits go in. A hot start is crucial for that initial burst of steam and a good, quick rise.

Expert Tips

• Tip: Freeze your butter and grate it. For an even flakier result and to keep things extra cold, freeze your stick of butter for 15-20 minutes, then use the large holes of a box grater to shred it directly into the flour mixture. It incorporates perfectly with minimal handling.
• Tip: Add a pinch of cayenne. If you like a little subtle heat, add a quarter teaspoon of cayenne pepper to the dry ingredients. It won’t make the biscuits spicy, but it will deepen the flavor profile and make the cheddar taste even richer.
• Tip: Make them ahead for easy mornings. You can prepare the biscuit dough, cut them out, and arrange them on the baking sheet. Then, instead of baking, cover the sheet tightly with plastic wrap and freeze. Once solid, transfer the frozen biscuits to a zip-top bag. Bake straight from frozen, adding 2-4 extra minutes to the baking time.
• Tip: Use a sharp, floured cutter. A dull cutter can press down the edges and inhibit rising. A sharp one cuts cleanly. And always dip it in flour between cuts to prevent sticking, which helps maintain the biscuit’s structure.

FAQs

Can I make these biscuits without buttermilk?
Absolutely. While buttermilk is ideal, you can make a solid substitute. Just add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then pour in enough regular milk (whole milk is best) to reach the 180 ml line. Let it sit for about 5-10 minutes until it looks slightly curdled and thickened. It works like a charm in a pinch.

Why are my biscuits dry and crumbly?
This usually happens for one of two reasons. First, you might have over-measured the flour. The best way to measure flour is to spoon it into the measuring cup and level it off, rather than scooping directly from the bag. Second, you may have over-baked them. Ovens can vary, so start checking for doneness a minute or two before the timer goes off.

Can I use different types of cheese?
Of course! While sharp cheddar is classic, you can experiment. Gruyère would be fantastic for a more nutty flavor, pepper jack would add a lovely kick, or even a smoked gouda would complement the bacon beautifully. Just make sure whatever you use is a good melting cheese and you shred it yourself.

How should I store leftover biscuits?
Let them cool completely, then store them in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and warm in a 175°C (350°F) oven for about 10 minutes, or until heated through. You can also microwave them for 15-20 seconds, but the oven method will restore more of the original texture.

Can I add other ingredients to the dough?
Definitely! These biscuits are a great canvas. Try adding a couple of tablespoons of finely chopped scallions or chives for a fresh, oniony bite. A teaspoon of smoked paprika would enhance the smoky bacon flavor. Or, for a little Southern twist, fold in some finely diced jalapeño (seeds removed for less heat) for a spicy surprise.