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There’s something undeniably comforting about a warm, flaky biscuit straight from the oven, especially when it’s loaded with crispy bacon, sharp cheddar, and a sprinkle of green onions. These Bacon Cheddar Biscuits take everything you love about a classic biscuit and dial up the flavor with savory, smoky goodness.
Buttery, tender, and packed with bold ingredients, these cheesy bacon biscuits are perfect for breakfast, brunch, or as a hearty side with dinner. Whether you’re pairing them with eggs, soup, or your favorite chili, they bring just the right amount of comfort. They’re also incredible alongside Creamy Parmesan Chicken, since the flaky layers are perfect for soaking up every drop of that rich lemon parmesan sauce.
What Makes These Bacon Cheddar Biscuits Work
These Bacon Cheddar Biscuits deliver the perfect mix of flaky, buttery layers and bold, savory flavor. Sharp cheddar melts into every bite, crispy bacon brings smoky richness, and green onions add a fresh lift that keeps these cheese and bacon biscuits from feeling too heavy.
The secret? Cold butter and a gentle touch. That’s how you get tender, flaky bacon biscuits without any fuss—just easy, satisfying cheesy bacon biscuits that vanish fast.
What Goes Into Bacon Cheddar Biscuits
These bacon cheddar biscuits come together with a handful of pantry staples and a few flavor-packed mix-ins. The result? Fluffy, cheesy, buttery goodness with crisp golden edges and irresistible savory bites.
- Bacon: Cooked until crispy, then chopped and folded into the dough for smoky, salty flavor in every bite.
- Cheddar Cheese: Sharp cheddar melts beautifully into the dough, adding bold flavor and gooey, cheesy texture.
- Green Onions: Sliced thin to bring a fresh, slightly peppery note that brightens up the richness.
- Buttermilk: Chilled and tangy, it reacts with the leavening to help the biscuits rise high while keeping the crumb tender and moist.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Bacon Cheddar Biscuits
- Cook the Bacon Adjust your oven rack to the middle position and preheat 375°F. Line a sheet pan with foil, lay out the bacon, and roast until crispy. Drain on paper towels, then chop once cooled.
- Mix the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar until well combined. Set aside.
- Cut in the Butter Slice cold butter into ⅛-inch thick pieces. Coat with flour and press between your fingers to flatten, then freeze the mixture for 15 minutes.
- Add the Flavorings: Stir the chopped bacon, shredded cheddar, and sliced green onions into the chilled flour mixture until evenly distributed.
- Pour in the Buttermilk Gradually stir in the buttermilk with a fork until just combined. Gently knead a few times in the bowl until a shaggy dough forms—it should look slightly dry.
- Stack and Roll the Dough Turn the dough onto a floured surface and pat into an 8×8-inch square. Cut into squares and stack them. Roll the stack into another 8×8-inch square, about 1 inch thick.
- Cut the Biscuits Using a floured 2¾-inch biscuit cutter, cut straight down without twisting. Leave a ¼-inch border around the edges for clean layers. Transfer to a parchment-lined baking sheet and refrigerate for 30 minutes.
- Bake and Serve Preheat oven to 450°F. Place biscuits on a new parchment-lined sheet, spacing them 1 inch apart. Brush with melted butter, sprinkle with salt, and bake for 12 to 15 minutes or until golden.
These Bacon Cheddar Biscuits are incredibly versatile and pair well with everything from cozy breakfasts to hearty dinners. Try them with scrambled eggs and fresh fruit for a simple morning spread, or serve them alongside a warm bowl of Lasagna Soup or chili for the ultimate comfort meal.
They also make a perfect sidekick for a Oven Fried Chicken, BBQ Baked Pork Chops, or even a holiday brunch table. And if you’ve got leftovers, try splitting one open and using it as the base for a breakfast sandwich, just add a fried egg and a little hot sauce. Heaven.
Recipe FAQ’s
Yes! You can leave out the bacon for a vegetarian version, or swap it with sautéed mushrooms or chopped sun-dried tomatoes for a savory twist.
Sharp cheddar adds the most flavor, but feel free to mix in other cheeses like Monterey Jack, pepper jack, or even a little parmesan for extra punch.
You can, but the biscuits may not be as tender or flavorful. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1¼ cups of milk and let it sit for 5 minutes before using.
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Bacon Cheddar Biscuits
Ingredients
- 4 slices bacon
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt plus more for topping
- 2 teaspoons granulated sugar
- 1 cup unsalted butter plus 2 tablespoons for brushing
- ½ cup shredded cheddar cheese
- ¼ cup green onions sliced
- 1 1/4 cup buttermilk chilled
Instructions
- Adjust the oven rack to the lower-middle position. Preheat the oven to 375°F.
- Place bacon on a foil lined sheet pan. Roast in the oven until crispy, about 15 to 20 minutes. Drain on paper towels, then chop once cooled.
- In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Cut 1 cup of cold butter into 1⁄8-inch thick pieces. Add a few butter slices at a time into the flour mixture and toss to coat.
- Press each slice of butter between the floured thumb and pointer finger, pressing and breaking the butter off into flat, nickel-sized pieces.
- Repeat the process with the remaining pieces of butter, then toss to combine. Freeze the mixture in the bowl until chilled,15 minutes.
- Add the chopped cooked bacon, cheddar cheese, and green onions to the flour mixture. Stir the ingredients to combine.
- Gradually add 1 ¼ cup buttermilk into the chilled flour mixture, stirring with a fork until incorporated.
- Knead the biscuit mixture in the bowl a few times until a shaggy dough forms; it will look slightly dry.
- Lightly dust a working surface with the flour. Turn the mixture onto the floured surface and shape and press with hands until combined into a 1-inch thick square, about 8 x 8 inches.
- Cut the dough into 4 even-shaped squares and stack as evenly as possible on top of each other.
- Lightly flour a rolling pin and roll the dough out into a 1-inch thick square, about 8 x 8 inches.
- Leave about a 1⁄4-inch border along the edges when cutting the biscuits to give even layers. Using a 2 3/4 -inch floured biscuit cutter, press the cutter straight down into the dough, without turning.
- Transfer to a parchment paper–lined baking sheet and repeat with the remaining dough.
- Refrigerate the biscuits for 30 minutes before baking.
- Adjust the oven rack to the lower-middle position and preheat the oven to 450°F.
- Transfer the biscuits to a new parchment paper–lined sheet pan. Make sure that the biscuits are at least 1 inch apart on the sheet pan.
- Melt 2 tablespoons butter, brush on top of each biscuit and sprinkle with salt.
- Bake the biscuits until golden brown, 12 to 15 minutes. Cool for 5 to 10 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I haven’t tried this recipe, although I know from the ingredients that they would be delicious! However, 1 cup of butter—I can feel my cholestro level rising as I read this recipe,Sadly I won’t be making these biscuits. Liz
Hi Liz, thank you for your feedback. Let me work on a new recipe, one that you can enjoy that is a lot less calories and helps to lower your cholesterol levels while still tasting amazing! Thanks for the challenge! Xx
These biscuits are delicious . I used jalapeños instead of green onions and they were great!
Is it 506 calories per biscuit?? ?
i made these today and they came out so good ty for sharing this recipe i will be making them again
You’re very welcome Susan!
Is it possible to buy your recipe book?
At this time I do not have a recipe book. I am hoping to make one in the future though. I will let everyone know when that is happening. Thank you for following along with me! XO
I’ve noticed a discrepancy in baking times. The article says “baking at 450 degrees” while the instructions say bake at 375 degrees. Which oven temperature should be used? Thank you.
375* is for a regular way of baking the biscuits. 450* is for a more golden look on the biscuits. Hope that helps clarify! Thank you for following along with me! XO