Bacon Cheddar Chive Biscuits
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The BEST cheddar biscuit recipe ever! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives.
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why i love this recipe
- Tall, buttery, flaky goodness in every bite
- Perfect for breakfast or served alongside soups and stews
- Easy, fool-proof recipe, even for first-timer bakers
- Freezer-friendly for all your future biscuit needs
tips and tricks for success
- Freshly grated cheese goes a long way. Pre-packaged shredded cheese can save a few minutes in the kitchen but they contain anti-caking agents that prevents them from melting properly, resulting in a grainy texture.
- Start with frozen butter. Using frozen butter is ideal, contributing to a better rise and flakier biscuits. If using warm butter, it will melt too quickly during mixing. We want the butter to melt in the oven for those super flaky layers.
- Use buttermilk. While adding a slightly tangy flavor, buttermilk is a key ingredient here contributing to the flavor, texture and rise. Using milk will lead to more neutral flavors along with flat and dense biscuits. You can also make a buttermilk substitute using milk, adding 1 tablespoon lemon juice or vinegar to 1 cup milk.
- Avoid overworking the dough. Knead the dough just until it comes together. Overworking the dough can lead to dense, dry biscuits.
- Use a floured biscuit cutter. Flouring the biscuit cutter beforehand will prevent sticking. Avoid twisting the cutter as the biscuits may slope and rise unevenly.
- Mix it up. Swap out the bacon for diced ham, green onions for chives or your favorite cheese for the cheddar.
- Make them taller. For taller bacon and cheese biscuits with softer edges, bake the biscuits on a baking sheet with the edges touching.
- Chill the biscuits prior to baking. Freezing the biscuit dough prior to baking for about 15 minutes will ensure that the butter remains cold, allowing the biscuits to rise properly for that favorited lighter, flakier texture.
- Freeze before baking. Although leftover biscuits can be frozen before or after baking, freezing before baking is preferred to preserve texture and for optimal freshness.
FREEZING AND STORAGE
Storage
Leftover biscuits can be stored in an airtight container at room temperature for 2-3 days.
Reheating
Reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
Freeze before baking
Place the biscuits on a baking sheet lined with wax paper or parchment paper, freezing for 1 hour until solid. Transfer the biscuits to an airtight, resealable freezer bag. Label, date and freeze up to 3 weeks. To reheat, thaw overnight in the fridge and bake as directed.
Freeze after baking
Let the biscuits cool completely. Transfer the biscuits to an airtight, resealable freezer bag. Label, date and freeze up to 3 weeks. To reheat, thaw overnight in the fridge and reheat in the oven at 350°F, covered in aluminum foil until warmed through, about 5-10 minutes.
Bacon Cheddar Chive Biscuits: Frequently Asked Questions
A quick and easy buttermilk substitute is creating your own buttermilk with whole milk and something acidic such as lemon juice or distilled white vinegar.
You can add 1 tablespoon acid (lemon juice or vinegar) to 1 cup milk, letting it stand for 5-10 minutes.
A sharp knife should do the trick using a downward motion. Using a dull rim, such as a glass or mason jar, can prevent the biscuits from rising.
Yes! Biscuits are very freezer-friendly, flash freezing once assembled (before baking) and storing in the freezer for up to 3 weeks.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
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-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.