Homestyle Cheddar Bacon Biscuits Recipe: Flaky and Savory

Cheesy Bacon Biscuits — light, fluffy, and packed with savory flavor. These biscuits are simple to make from scratch with everyday ingredients and are perfect served warm with chili, stews, gravy, or simply on their own. They also freeze well, so you can make a batch ahead and enjoy them whenever you like.

This recipe was kindly shared by Carina, one of our talented cooks. The method is straightforward and forgiving, making it ideal for a family baking session or a quick weekend treat. The combination of cheddar and crispy bacon gives the biscuits a rich, savory profile that pairs beautifully with hearty mains or soups. If you prefer, you can halve the recipe or freeze the finished biscuits for convenient reheating later.

Recipe inspired by Food Network and adapted by Carina Duclos. For another savory option, see our sausage and jalapeño biscuits recipe for a spicier twist.

Prep Time

10 minutes

Cook Time

About 15 minutes

Yield

36 biscuits (can be halved)

Ingredients

8 slices thick-cut bacon
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons salt
12 tablespoons chilled butter, cut into cubes
4 tablespoons melted butter (for brushing)
2 cups grated cheddar cheese
2 cups milk
2 tablespoons lemon juice

Instructions

Preheat the oven to 425°F (220°C).
Fry the bacon until crisp. Drain on paper towels, reserving about 2 tablespoons of the bacon drippings. Chop the bacon into small pieces.
Combine the milk and lemon juice in a jug, stir, and let sit for 5 minutes to slightly acidify the milk.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and the chopped bacon.
Cut the chilled butter into the dry mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
Stir in the grated cheddar. Add the milk mixture and the reserved bacon drippings, gently mixing until the dough just comes together and is still slightly loose.
Turn the dough onto a lightly floured surface and very lightly knead 4–5 times until it holds together. Do not over-knead.
Roll the dough to about ½ inch (1.25 cm) thickness and cut biscuits with a floured 2-inch round cutter.
Place the biscuits on an ungreased baking sheet. Re-roll scraps and cut additional biscuits as needed. Brush the tops with the melted butter.
Bake until the biscuits are golden brown, about 15 minutes. Serve warm.

Tip: Avoid overworking the dough. Over-kneading makes biscuits tough rather than tender and flaky.

Serving Suggestions

These cheesy bacon biscuits are versatile. Serve them alongside a bowl of chili, a rich stew, or with sausage gravy for a classic Southern-style breakfast. They also pair well with roasted vegetables or a simple green salad for a lighter meal. Warm the frozen biscuits in a 350°F (175°C) oven for 10–12 minutes to refresh them after freezing.

Tips for Success

Keep the butter chilled until you cut it into the dry ingredients to help create a flaky texture.
For extra flavor, try adding a pinch of black pepper or a teaspoon of smoked paprika to the dry mix.
Use a light touch when combining wet and dry ingredients; the dough should be slightly shaggy, not dense.
To freeze: bake completely, cool, then store in an airtight container or freezer bag. Reheat from frozen in a moderate oven until warmed through.

We’d love to hear your feedback. Did you make any adjustments or add other ingredients? Share your experience in the comments and let us know how your biscuits turned out. Happy baking!

Freshly baked Cheesy Bacon Biscuits on a plate

Nutrition (Approximate per biscuit)