Cheddar Bacon Biscuits

Cheddar Bacon Biscuits bring together everything a great savory biscuit should have: crisp golden tops, tender centers, and plenty of flaky layers. Sharp cheddar melts throughout the dough, smoky bacon adds salty richness, and fresh chives keep every bite bright. Meanwhile, a small spoonful of Dijon deepens the flavor without making the biscuits taste mustardy.

The dough comes together quickly with cold butter and tangy buttermilk, so there is no yeast or long rise to plan around. Two gentle folds create impressive layers while keeping the biscuits tender. Serve them warm for breakfast, alongside soup or chili, or tucked into a brunch basket with softened butter. They are hearty enough to stand alone, although one biscuit has a funny way of turning into two.

Recipe Yield: 8 biscuits

INGREDIENTS

2 1/4 cups all-purpose flour
1 1/4 cups freshly shredded extra-sharp cheddar cheese
6 slices thick-cut bacon, cooked crisp, drained, cooled, and chopped
8 tbsp unsalted butter, very cold and coarsely grated
3 tbsp finely chopped fresh chives, divided
1 cup cold buttermilk, divided
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp freshly ground black pepper
1 tsp Dijon mustard
2 tbsp unsalted butter, melted

INSTRUCTIONS

1. Mix the dry ingredients:
Whisk the flour, baking powder, baking soda, salt, garlic powder, smoked paprika, and black pepper in a large bowl.

2. Add the butter and fillings:
Add the cold grated butter and toss until evenly coated. Then, gently stir in the cheddar, cooled bacon, and 2 tbsp chives.

3. Form the dough:
Whisk 3/4 cup buttermilk with the Dijon. Pour it into the flour mixture and gently fold until a shaggy dough forms. If dry flour remains, add up to 3 tbsp more buttermilk, 1 tbsp at a time. Reserve the final 1 tbsp for brushing.

4. Fold and cut:
Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold it into thirds, rotate it a quarter turn, and repeat once. Pat the dough 1 inch thick, then cut with a 2 1/2-inch biscuit cutter without twisting. Gently stack the scraps once and cut 8 biscuits total.

5. Chill and preheat:
Line a large baking sheet with parchment paper. Arrange the biscuits about 1/2 inch apart, then chill for 15 minutes while the oven preheats to 425°F. Once fully heated, lightly brush the biscuit tops with the reserved buttermilk.

6. Bake and finish:
Bake for 17–20 minutes, until tall, deeply golden, and set in the centers. Stir the remaining 1 tbsp chives into the melted butter, then brush it over the warm biscuits. Rest for 5 minutes before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Cool the bacon completely: Warm bacon can soften the grated butter before baking. Drain it well, chop it, and let it cool before adding it to the biscuit dough.
• Measure the flour lightly: Spoon the flour into the measuring cup and level it without packing. Too much flour can make homemade biscuits dry or dense.
• Handle the dough gently: Fold only until the dough holds together. Also, press the cutter straight down because twisting can seal the edges and restrict the rise.
• Prepare them ahead: Freeze the shaped, unbaked biscuits until firm, then transfer them to a freezer bag. Bake from frozen and add approximately 3–5 minutes to the baking time.