Bacon Cheddar Chive Biscuits
The BEST savory biscuit recipe you will ever see! Loaded with crispy bacon bits, extra-sharp cheddar cheese, and chives. The biscuits come out perfectly flaky and buttery every time!
Greetings from Thailand!
It is 94 degrees F, I have sweated through 2 outfits, and taken 3 showers already in just one day.
But. I did have $1.60 street pad thai + a thai iced tea, which was probably the best meal of my life.
So it all evens out.
But while I’m here in the hottest city ever, I hope the rest of you will all stay warm and cozy with chunky sweaters and these bacon cheddar chive biscuits.
It’s the definition of comfort food, with the buttery, flaky goodness in ever bite.
Not to mention, the loads of cheese and bacon here.
So please have an extra biscuit for me while we load up on more $1 pad thai!
Bacon Cheddar Chive Biscuits
Ingredients
- 6 slices bacon, diced
- 4 cups all-purpose flour
- 4 ounces shredded extra-sharp cheddar cheese
- ¼ cup chopped fresh chives
- 4 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- ¾ cup unsalted butter, frozen
- 1 ¾ cups buttermilk
Instructions
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
- Grate butter using the large holes of a box grater. Stir into the flour mixture.
- Add buttermilk and stir using a rubber spatula until a soft dough forms.
- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. 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.
- Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
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I made this and probably didn’t cut them as thick as you have said as I got a few more than 12. I had a hard time grading the butter and after I was nearly done with what took me a long time, I realized I should have used my food processor. Silly me! These are quite delicious but I was wondering the best way to store them. I took them to a brunch and still have a few left over and I am by myself and do not need to eat them every day. Plus after sitting a day or so they get a little dried out even though they’re in a covered container. Thank you for any tips.
We made these yesterday and wow, oh, wow!
The lamination is beautiful! The taste is fantastic and
this definitely will be a repeat!
The very best, and I’ve tried many! I have to make a double batch for my family weekly. Thank you, they’re amazing
Can the biscuits go straight into the oven without freezing them?
This is one of my all time favorite biscuit recipes! I made them for my family’s Christmas dinner, and everyone raved over them…even my grandmother, who typically prefers a traditional buttermilk biscuit. She even asked that I share the recipe with her. Thanks for creating such yummy food, and sharing your knowledge & recipes with all of us, so we can enjoy them too.
This look delicious and I plan on making them for company. I was wondering if I make them and freeze them do I thaw before placing in the oven? Can’t wait!
Awesome!!! Replaced the bacon with onions & jalapeños. This batch made 20 biscuits. Was as big hit
Amazing! I replaced the chive for fresh chopped jalapeños we absolutely loved it . Will make again
Amazing! I’ll be making these all the time and keeping them
N the freezer to be at the ready!
These are the best biscuits I have ever had instructions very clear and easy to follow thank you so much Anna
Damn delicious indeed! I made this last night, I didn’t include the bacon and chives as I was doing a test batch to see if they turn out. Legit, the grating of the frozen butter was GENIUS! We finished them in one night!
THANK YOU!
I have tried a few recipes, but found this to be the best one! The key is to use frozen butter, cold buttermilk & putting them in the freezer before baking.
I make them every 2 weeks & freeze them so my husband & I have enough for a couple of weeks.
Recently I substituted half the cheddar with grated Parmesan cheese for an extra kick. Yummy!! I also use Costco bacon bits to save time (heat in microwave for 10 seconds).
I have also substituted raisins (soak them in warm water for approx. 10 min to plump them up & strain) plus 1/2 tsp. vanilla in place of bacon, cheese & chives.
Do you freeze the biscuits before or after baking?
Hello! I was just wondering if you defrost the frozen biscuits before putting them in the oven when you make your batches or if you just throw them in the oven
These look incredible! I was going to make a double batch, but am wondering if leftovers should be refrigerated or if they can be kept at room temp for a few days (potentially).
Thanks for your delicious recipes!
Can I substitute butter for tenderlake lard? And would it be the same amount 3:4 cup?
OMG. These are amazing! Had them with homemade Chili. Froze half and will bake them fresh for eggs benny on the weekend. This recipe is a keeper for sure. Just feel a bit sick from eating two but could not stop!
Wow. These were incredible. I didn’t change much and mostly followed the recipe as stated. What I didn’t do is use parchment paper, and buttered the baking sheet instead. This gives a super crispy base and a bit harder work cleaning the pan, but it was worth it. Seriously, these are ridiculously good.
made this because we had some leftover buttermilk. omg so good. brought to potluck as an appetizer, was a big hit! folks were asking who made the biscuits? thanks for great recipe!
Should I fold in the crumbled bacon bits before kneeding the dough. Love your website and I’m tempted to buy the cookbook but since I have over 75 cookbooks, I’m still on the fence.
If I used salted butter (that’s generally what I buy) – should I omit all the additional salt?
Yes, that’s exactly right. 🙂
Could you leave the dough in the fridge overnight and then bake them in the morning?
A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.
Tried these tonight and they turned out delicious!! Don’t change a thing.
I had a lot of leftover biscuit dough though and froze it in rounds. Would I just bake them for longer? Or do I let them thaw a bit before cooking?
I recommend thawing. 🙂
When I worked in restaurants, we always froze the biscuit dough in rounds and popped them in the oven frozen. Baked them at normal temperature for a few extra minutes. I’m sure both would work.