Cheddar Bacon Buttermilk Biscuits

These Cheddar Bacon Buttermilk Biscuits are soft, flaky, buttery, and packed with sharp cheddar cheese and crispy bacon. They have tender layers inside, lightly golden edges, and just enough savory flavor to make them perfect for breakfast, brunch, soups, chili, or family dinners.

The dough comes together quickly with simple pantry ingredients, and the cold butter and buttermilk help create a light, fluffy texture. The cheddar melts into the dough while the bacon adds salty, smoky flavor in every bite.

Why You’ll Love This Recipe

• Soft and flaky centers
• Loaded with cheddar and bacon
• Easy homemade biscuit dough
• Perfect for breakfast or dinner
• Simple ingredients
• Ready in about 35 minutes
• Easy to freeze and reheat

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 cup cold buttermilk
• 1 cup shredded sharp cheddar cheese
• 6 slices bacon, cooked crisp and finely crumbled
• 1 tablespoon melted butter for brushing, optional

How to Make Cheddar Bacon Buttermilk Biscuits

Step 1: Preheat the Oven

Preheat the oven to 425°F (220°C).

Line a baking sheet with parchment paper.

Step 2: Cook the Bacon

Cook the bacon until crisp.

Transfer it to a paper towel-lined plate and let it cool, then crumble it into small pieces.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper.

Step 4: Cut in the Cold Butter

Add the cold butter cubes to the flour mixture.

Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Step 5: Add the Cheese and Bacon

Add the shredded cheddar and crumbled bacon.

Toss gently so they are evenly distributed throughout the flour mixture.

Step 6: Add the Buttermilk

Pour in the cold buttermilk.

Stir gently just until the dough begins to come together.

Do not overmix. A slightly shaggy dough helps produce tender biscuits.

Step 7: Fold the Dough

Turn the dough onto a lightly floured surface.

Gently press it into a rectangle about 1 inch thick.

Fold the dough in half, then press it out again.

Repeat this process 2 to 3 times to help create flaky layers.

Step 8: Cut the Biscuits

Pat the dough into a thick rectangle or circle about 1 to 1 1/4 inches thick.

Cut into 8 large pieces using a sharp knife or bench scraper.

You can also use a round biscuit cutter if preferred.

Step 9: Arrange on the Baking Sheet

Place the biscuits on the prepared baking sheet.

For softer sides, place them close together. For crisper edges, leave more space between them.

Step 10: Bake

Bake for 15 to 18 minutes, or until the biscuits are puffed and lightly golden on top.

Step 11: Brush with Butter

If desired, brush the warm biscuits lightly with melted butter as soon as they come out of the oven.

Step 12: Serve

Let the biscuits cool for about 5 minutes, then serve warm.

Tips for the Best Biscuits

• Keep everything cold: Cold butter and cold buttermilk help create flaky layers.
• Do not overmix: Overworking the dough can make biscuits dense.
• Use sharp cheddar: It gives the biscuits stronger flavor.
• Cook the bacon crisp: Soft bacon can add extra grease to the dough.
• Fold the dough gently: A few folds create layers without making the biscuits tough.
• Do not twist a round cutter: Press straight down so the biscuits rise evenly.

Easy Variations

Jalapeño Cheddar Bacon Biscuits

Add 1/3 cup finely diced jalapeños for a spicy version.

Garlic Herb Biscuits

Add 1 teaspoon dried parsley and 1/2 teaspoon dried thyme.

Extra Cheesy Biscuits

Increase the cheddar to 1 1/2 cups.

Green Onion Biscuits

Add 1/3 cup finely sliced green onions to the dough.

Pepper Jack Bacon Biscuits

Replace half of the cheddar with Pepper Jack cheese.

What to Serve with Cheddar Bacon Biscuits

• Scrambled eggs
• Breakfast sausage
• Chili
• Tomato soup
• Chicken soup
• Beef stew
• Roast chicken
• Gravy

Make-Ahead Instructions

The dry ingredients can be mixed and the bacon cooked one day ahead.

For the best texture, combine the dough shortly before baking.

You can also shape the unbaked biscuits, refrigerate them for several hours, and bake them directly from cold.

Storage

Room Temperature

Store cooled biscuits in an airtight container at room temperature for up to 2 days.

Refrigerator

Refrigerate for up to 5 days.

Freezer

Freeze cooled biscuits in a freezer-safe container for up to 2 months.

Reheating

Reheat in a 325°F (165°C) oven for about 5 to 8 minutes.

Individual biscuits can also be microwaved briefly, although the outside will be softer.

Recipe Information

• Prep Time: 15 minutes
• Bake Time: 15 to 18 minutes
• Total Time: About 35 minutes
• Yield: 8 biscuits
• Servings: 8
• Course: Breakfast, Brunch, Side Dish
• Cuisine: American
• Calories: Approximately 330 calories per biscuit

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes. Add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let it sit for about 5 minutes before using.

Why are my biscuits dense?

The dough was probably overmixed or the butter became too warm. Handle the dough gently and keep the ingredients cold.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheddar usually melts more smoothly and blends better into the dough.

Can I use turkey bacon?

Yes. Cook it until crisp before adding it to the dough.

Can I make these without bacon?

Yes. Leave out the bacon and make simple cheddar buttermilk biscuits.

Can I freeze the biscuits before baking?

Yes. Freeze the shaped biscuits on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen and add a few extra minutes to the baking time.

Why should the butter be cold?

Cold butter creates steam as the biscuits bake, which helps form flaky layers and a lighter texture.

Can I add more cheese?

Yes. Up to 1 1/2 cups cheddar works well without making the dough too heavy.

Final Thoughts

These Cheddar Bacon Buttermilk Biscuits combine flaky homemade biscuit dough with smoky bacon and sharp cheddar for a savory recipe that works for breakfast, brunch, soups, and family dinners.

They are quick to prepare, easy to customize, and especially good served warm with butter, eggs, soup, chili, or gravy.