Bacon Cheddar Biscuits

Flakey biscuits hot from the oven are hard to resist especially when they’re filled with bacon, cheddar, and green onions. This recipe takes a traditional biscuit recipe and adds a savoury, cheesy twist!

Bacon Cheddar Biscuits

Biscuits are a type of quick bread that uses baking powder and baking soda as leavening agents to make them rise immediately in a hot oven. These ingredients make getting supper ready a lot easier for home cooks. No long waiting for fresh bread all-day. This biscuit recipe is for bacon lovers, which adds tons of smokey and savory flavors to each bite. Hey there! I’m Jessica Gavin, a Certified Culinary Scientist and I unravel the science behind better cooking on my website JessicaGavin.com. My tasty homemade biscuits recipe is a frequent request with my family and friends. I use a special technique to achieve a crunchy golden brown exterior with moist and flaky layers. To take the flavor to the next level, I’ve added chopped pieces of oven-roasted bacon, grated aged sharp cheddar and sliced green onions to this recipe. These jumbo bacon cheddar biscuits could be a meal all in one handheld serving, or perfect for breakfast sandwiches the next day!

BISCUIT RECIPE

Bacon makes these biscuits irresistible. Cooking bacon in the oven is my preferred method. It allows you to get evenly browned and crispy pieces using a consistent temperature of 375 degrees. It only takes about 15 to 20 minutes and if you roast a whole tray, you’ll have extra slices to eat the next day. If you’re making a small batch and prefer to cook the slices on the stove top, cook over medium heat for 3 to 4 minutes per side, or until crispy. Chop them up and add it to the bacon cheddar biscuits mixture.

HOMEMADE BISCUITS

Using your fingers: press flat, nickel-sized pieces of butter into the flour mixture to create large pockets. This will make distinct layers once the biscuits are baked. Stack the biscuit dough into four layers. Roll out to make multiple physical layers. When cutting into rounds with a biscuit cutter make straight down cuts. If you twist, the layers on the edges will be crushed and stick together. This will make it harder to pull apart from each other as it bakes. Allow the biscuit dough to rest and chill before baking so that the butter stays cold and keeps the layers separate.

The key to ensuring lots of layers is making sure to roll and cut the dough a certain way. You’ll have irresistible tall and tender bacon cheddar biscuits that will disappear fast from the dinner table.

HOW TO MAKE GOLDEN BISCUITS

Brushing the surface of the biscuits with melted butter not only makes the biscuits tastier but also helps with texture and color. The milk solids in the butter enhance the browning reaction. This ensures that beautiful golden colour in a short amount of baking time. Baking at high temperatures of 450 degrees quickly dries the exterior of the biscuits, creating an extra crispiness when you first bite into the bread. As the cheese melts, it creates a gooey contrast on the inside. The cheese becomes a little fried around the edges of the biscuits. If there are any bacon cheddar biscuits leftover, wrap and freeze them so you can grab and reheat whenever the craving hits! Serve these bacon cheddar biscuits with Gravy for the best flavours!