Flakey buttermilk biscuits loaded with bacon and cheddar cheese. These Bacon Cheddar Biscuits are perfectly tender and savory.
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 12
Ingredients
4cups(520g)all-purpose flour
4teaspoonsbaking powder
1 ½teaspoonskosher salt
1teaspoonbaking soda
¾cup(170g)unsalted butter, cold and cubed
4ounces(113g)shredded extra-sharp cheddar cheese
6slicesbacon, cooked and crumbled
1 ¾cups(420ml)buttermilk, cold
Instructions
Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until well combined.
Add the cubed cold butter and cut into the dry ingredients using a pastry cutter until you have small pea-sized pieces of butter. Then, whisk in the shredded cheese and crumbled bacon.
Pour the cold buttermilk into the mixture and gently work it together until the dough starts to form.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it into thirds. Turn the dough, gather any crumbs, and flatten the dough back into a rectangle. Repeat this process two more times.
Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.
Brush the top of each biscuit with a little bit of buttermilk.
Bake for about 15 to 18 minutes or until lightly golden brown. If the biscuits begin to brown too much before they're finished baking, cover them loosely with foil. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
Notes
Bacon: If you’re preparing the bacon right before you make the biscuits, make sure to let it cool completely. If the bacon is too warm, it can soften or even melt the butter in the dough.
Cutting biscuits: When cutting out the biscuits, don’t twist the cutter. This will seal off the edges of your dough and they won’t rise as high.
Make ahead tip
Store biscuits in an airtight container at room temperature or in the refrigerator for up to 4 days. Reheat in the microwave for 20 to 30 seconds before serving.
Once the biscuits have cooled, place them on a baking tray, and freeze them until hardened. Store in a freezer bag for up to 3 months. Thaw at room temperature and reheat if desired.