Cheddar Bacon Biscuits: The Ultimate Recipe for Fluffy Goodness

Cheddar Bacon Biscuits: Prepare to be amazed! Imagine biting into a warm, flaky biscuit, the sharp cheddar melting on your tongue, punctuated by the smoky, savory crunch of bacon. It’s a symphony of flavors and textures that will have you reaching for seconds (and maybe thirds!). These aren’t just any biscuits; they’re a culinary experience.

Biscuits, in their simplest form, have been a staple in Southern cuisine for generations, often served alongside hearty meals. But the addition of cheddar and bacon elevates them to a whole new level of deliciousness. Think of them as a savory twist on a classic, a delightful fusion of comfort food and gourmet indulgence. The combination of cheese and bacon is a timeless pairing, and when baked into a tender biscuit, the result is simply irresistible.

What makes these Cheddar Bacon Biscuits so universally loved? It’s the perfect balance of flavors, the satisfying texture, and the sheer convenience. They’re quick to make, requiring minimal effort, and they’re incredibly versatile. Enjoy them for breakfast with a smear of butter, as a side dish with soup or chili, or even as a snack on their own. Their savory profile makes them a crowd-pleaser, perfect for potlucks, brunch gatherings, or a cozy night in. Trust me, once you try these, you’ll be hooked!

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup cold buttermilk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 2 tablespoons melted butter, for brushing (optional)
• 1 tablespoon chopped fresh chives, for garnish (optional)

Preparing the Dough:

Alright, let’s get started with these amazing Cheddar Bacon Biscuits! The key to fluffy biscuits is cold ingredients, so make sure your butter and buttermilk are nice and chilled.

1. Combine the dry ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Make sure everything is evenly distributed. This ensures that the baking powder and soda will work their magic and give us that lovely rise.
2. Cut in the cold butter: Add the 1/2 cup (1 stick) of cold, cubed unsalted butter to the flour mixture. Now, this is where the magic happens! You can use a pastry blender, your fingers (work quickly!), or even a food processor to cut the butter into the flour. The goal is to create pea-sized pieces of butter throughout the flour. These little pockets of butter will melt during baking, creating steam and resulting in flaky layers. If using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. If using a food processor, pulse it a few times until you reach the desired consistency. Be careful not to over-process!
3. Add the cheese and bacon: Gently fold in the 1 cup of shredded sharp cheddar cheese and 1/2 cup of cooked and crumbled bacon. Distribute them evenly throughout the flour and butter mixture. I like to use a sharp cheddar for that extra cheesy flavor, but you can use your favorite type of cheddar. And don’t skimp on the bacon! The more, the merrier, in my opinion.
4. Incorporate the buttermilk: Gradually add the 3/4 cup of cold buttermilk to the mixture, stirring gently with a fork or spatula until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits. The dough should be slightly shaggy and sticky. If it seems too dry, add a tablespoon of buttermilk at a time until it comes together.
5. Turn out the dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a 1-inch thick rectangle.

Creating the Layers:

This step is crucial for achieving those beautiful, flaky layers we all crave in a biscuit. Don’t skip it!

6. Fold the dough: Fold the dough in thirds, like you’re folding a letter. This creates layers of butter and dough that will separate during baking.
7. Repeat the process: Gently pat the dough back into a 1-inch thick rectangle. Repeat the folding process two more times. This will give you a total of three folds. Each fold creates more layers and contributes to the flakiness of the biscuits.
8. Final pat down: After the final fold, gently pat the dough into a 3/4-inch to 1-inch thick rectangle. You don’t want to press too hard, just enough to even it out.

Cutting and Baking:

Almost there! Now for the fun part – cutting out the biscuits and getting them into the oven.

9. Cut out the biscuits: Use a 2-inch or 2.5-inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down – don’t twist the cutter, as this can seal the edges and prevent them from rising properly. Place the biscuits on a baking sheet lined with parchment paper. If you don’t have a biscuit cutter, you can use a sharp knife to cut the dough into squares or rectangles.
10. Re-roll scraps (optional): Gently gather the scraps of dough, pat them into a rectangle, and cut out more biscuits. Keep in mind that these biscuits may not be as tender as the first batch, as the gluten has been worked more.
11. Chill (optional): For even better results, place the baking sheet with the biscuits in the refrigerator for 15-20 minutes before baking. This helps the butter stay cold and prevents the biscuits from spreading too much in the oven.
12. Preheat the oven: While the biscuits are chilling (or if you skipped the chilling step), preheat your oven to 425°F (220°C).
13. Bake the biscuits: Bake for 15-20 minutes, or until the biscuits are golden brown on top. Keep an eye on them, as baking times may vary depending on your oven.
14. Brush with melted butter (optional): Once the biscuits are out of the oven, brush them with 2 tablespoons of melted butter for extra flavor and a beautiful golden sheen.
15. Garnish (optional): Sprinkle with 1 tablespoon of chopped fresh chives for a pop of color and fresh flavor.
16. Serve: Serve the Cheddar Bacon Biscuits warm and enjoy! They’re delicious on their own, or with a pat of butter, a dollop of jam, or even as a side to your favorite soup or chili.

Tips for Success:

• Keep everything cold: This is the most important tip for making flaky biscuits. Cold butter and buttermilk are essential.
• Don’t overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix the dough until just combined.
• Handle the dough gently: Avoid overworking the dough when patting and folding it.
• Use a sharp biscuit cutter: A sharp cutter will create clean edges that will help the biscuits rise properly.
• Don’t twist the cutter: Twisting the cutter can seal the edges and prevent the biscuits from rising.
• Bake at a high temperature: A high oven temperature will help the biscuits rise quickly and create a golden-brown crust.

Conclusion:

And there you have it! These Cheddar Bacon Biscuits are truly something special, and I wholeheartedly believe you need to experience them for yourself. They’re the perfect blend of savory, cheesy, and comforting, making them an absolute must-try for breakfast, brunch, or even as a side with dinner. The flaky texture combined with the rich cheddar and smoky bacon creates a flavor explosion that will leave you wanting more. Trust me, once you’ve tasted these, store-bought biscuits will never quite measure up again. But why are these biscuits so irresistible? It’s the simplicity of the recipe combined with the quality of the ingredients. We’re not talking about complicated techniques or hard-to-find items. Just good, honest ingredients that come together to create something truly extraordinary. The sharp cheddar provides a tangy bite that complements the salty bacon perfectly, while the buttermilk keeps the biscuits incredibly moist and tender. And let’s not forget that delightful golden-brown crust that adds a satisfying crunch to every bite. Beyond their inherent deliciousness, these biscuits are incredibly versatile. For a truly decadent breakfast, try serving them warm with a fried egg and a drizzle of maple syrup. The sweetness of the syrup pairs beautifully with the savory biscuit. Alternatively, they make a fantastic addition to any brunch spread, alongside scrambled eggs, sausage, and fresh fruit. For dinner, these biscuits are the perfect accompaniment to soups, stews, or even a simple roast chicken. They’re also amazing split open and used as the base for mini breakfast sandwiches. Looking for variations? Feel free to experiment with different types of cheese. Gruyere, pepper jack, or even a smoked gouda would all be delicious additions. You could also add some chopped chives or green onions to the dough for a pop of freshness. If you’re feeling adventurous, try incorporating a pinch of red pepper flakes for a little bit of heat. For a sweeter twist, consider adding a tablespoon of honey or maple syrup to the dough. The possibilities are endless! I’m so confident that you’ll love these Cheddar Bacon Biscuits that I urge you to head to your kitchen right now and give them a try. Don’t be intimidated by the thought of making biscuits from scratch. This recipe is incredibly easy to follow, and the results are well worth the effort. Plus, the aroma of baking biscuits filling your home is an experience in itself. Once you’ve made these biscuits, I would absolutely love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. So go ahead, bake up a batch of these incredible biscuits and let me know what you think. Happy baking! I can’t wait to hear from you! Print