Cheesy Bacon Biscuits. These are a lovely light and fluffy biscuit with amazing flavors! Great served warm with your favorite chili, stew or simply on their own!
This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Carina's Cheesy Bacon Biscuits.
It's an easy recipe, and all made from scratch using common ingredients. These biscuits are wonderful served with a stew, or some nice gravy. They are also freezer friendly so you can always pop some in the freezer to have whenever you fancy!
Be sure to check out or delicious sausage and jalapeno biscuits too!
Recipe Inspired from Food Network and made by Carina Duclos
Prep Time
10 minutes
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Cook Time
15 minutes (approximate)
Yield
36
**** Please Note, it is also possible to halve the recipe or freeze the biscuits for your convenience.
Ingredients
8 slices thick-cut bacon
4 cups all-purpose flour
4 teaspoons baking powder
½ teaspoon baking soda
2 teaspoon salt
12 tablespoons chilled Butter, cubed
4 Tablespoons melted butter
2 cups grated cheddar cheese
2 cups milk
2 Tablespoons Lemon Juice
Instructions
1. Preheat the oven to 425 degrees F.
2. Fry the bacon in a pan until crispy. Then drain and reserve 2 tablespoons of drippings. Chop the bacon into small pieces.
3. In a jug, add the milk and lemon juice, stir, and let sit for 5 minutes.
4. Whisk the flour, baking powder, baking soda, salt and bacon in a bowl.
5. Rub the butter into the flour mixture until it resembles a large breadcrumb texture.
6. Stir in the cheese. Add the milk mixture and reserved bacon drippings and gently mix until just combined, and loose in texture.
7. Turn the dough out onto a lightly floured surface and very lightly knead 4 to 5 times, until it comes together.
Make sure you do not over knead as this will make the biscuits tough and chewy.
8. Roll out to ½ inch thick, then cut out biscuits using a floured 2-inch round cutter.
9. Place the biscuits on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
10. Bake the biscuits until golden brown, about 15 minutes. Serve warm.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Cheesy Bacon Biscuits
Cheesy Bacon Biscuits. These are a lovely light and fluffy biscuit with amazing flavors! Great served warm with your favorite chili, stew or simply on their own!
Ingredients
- 8 slices thick-cut bacon
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoon salt
- 12 tablespoons chilled Butter, cubed
- 4 Tablespoons melted butter
- 2 cups grated cheddar cheese
- 2 cups milk
- 2 Tablespoons Lemon Juice
Instructions
- Preheat the oven to 425 degrees F.
- Fry the bacon in a pan until crispy. Then drain and reserve 2 tablespoons drippings. Chop the bacon into small pieces.
- In a jug, add the milk and lemon juice, stir and let sit for 5 minutes.
- Whisk the flour, baking powder, baking soda, salt and bacon in a bowl.
- Rub the butter into the flour mixture until it resembles large breadcrumb texture.
- Stir in the cheese. Add the milk mixture and reserved bacon drippings and gently mix until just combined, and loose in texture.
- Turn the dough out onto a lightly floured surface and very lightly knead 4 to 5 times, until it comes together. **** Make sure you do not over knead as this will make the biscuits tough and chewy.
- Roll out to ½ inch thick, then cut out biscuits using a floured 2-inch-round cutter.
- Place the biscuits on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
- Bake the biscuits until golden brown, about 15 minutes. Serve warm.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 322mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 4g
Nutrition information isn’t always accurate
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