Damn Delicious

Bacon Cheddar Chive Biscuits

Bacon Cheddar Chive Biscuit Recipe

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!

Bacon Cheddar Chive Biscuit Recipe

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.

Bacon Cheddar Chive Biscuit Recipe

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

The BEST savory biscuits you will ever have! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives. The biscuits come out perfectly flaky and buttery every time!

45 minutes25 minutes

Ingredients:

  • 6 slices bacon, diced
  • 4 cups all-purpose flour
  • 4 ounces shredded extra-sharp cheddar cheese
  • 1/4 cup chopped fresh chives
  • 4 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup unsalted butter, frozen
  • 1 3/4 cups buttermilk

Directions:

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
  4. Grate butter using the large holes of a box grater. Stir into the flour mixture.
  5. Add buttermilk and stir using a rubber spatula until a soft dough forms.
  6. 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.
  7. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.
  8. Serve warm.

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80 comments

  1. Rated 5 out of 5

    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.

  2. Rated 5 out of 5

    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!

  3. Rated 4 out of 5

    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.

  4. If I used salted butter (that’s generally what I buy) – should I omit all the additional salt? 

  5. 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.

  6. Rated 5 out of 5

    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?

  7. Rated 5 out of 5

    yummy!! I will definitely try this

  8. I haven’t made these delicious looking biscuits…yet. I wanted to make them for company, but wanted to make them a couple of days in advance to save on the mess. Can they be made ahead and then frozen without ant adverse affect on flavor?
    Becky

  9. Rated 5 out of 5

    Super tasty!!! I love the texture… so instead of butter, I saved the bacon fat and it yielded just enough for the recipe and I was pleased I didn’t waste. I also didn’t have chives and used parsley instead, it was sooo good. Otherwise, I followed the recipe pretty closely, I loved making biscuits this way, might have to try other variations! 

  10. This is 3/4 cup unsalted butter before grating right. Not 3/4 cup of grated butter. So this would be a stick and a half of grated butter that will be used.

  11. Rated 4 out of 5

    Love this recipe.

  12. Rated 5 out of 5

    Made these yesterday for my contribution to Easter dinner and they were a huge hit!  Thank you for the easy and delicious recipe.

  13. Rated 5 out of 5

    omg looks so delicious! I have to make this.

  14. These look amazing! Do you think that these could be refrigerated overnight and baked the next day to serve warm?

    • 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.

  15. This looks to die for… Too bad I don’t eat pork… Can I make them without using the bacon ?

  16. Rated 5 out of 5

    This was the best recipe for biscuits I have ever made. I doubled the batch because I was serving 5 others for thanksgiving and they loved it! I will never make another recipe again, this one was just way too good. I highly recommend this.

  17. Can this be made with GF flour?

  18. Can they be reheated the next day.

  19. I can here to recopy the recipe that had come to my email box in February. I’ve used it so many times, it looks……very used! These are our favorite biscuits! And now I see here there are two more tasty ones to try.

    Thanks so much Chunga!

  20. I made these tonight and they came out GREAT. One note.. I did a little experiment and froze half of the biscuits while the other half went directly into the oven. The biscuits that went directly into the oven rose 1/2 inch to 3/4 inch taller than the ones that went in the freezer. I kind of prefer the taller ones, but the taste is great regardless.

  21. in case you don’t get buttermilk what else can I use

  22. Hi,
    I really like your recipes!
    I realize I’m commenting on a post from February this year, but I had to say, I have never heard of using frozen butter and grating it! I am going to use grated frozen butter from now on when I make biscuits! I can’t wait to try these!
    On another note, I am dreaming of Pad Thai now!

    Thank you for this simple, yet truly amazing tip about the frozen/grated butter! Seriously!!

  23. Sam’s club has a 20 oz package of real crumbled bacon that will work well with this recipe.

  24. Okay people looking to freeze overnight and bake in the morning… this is what worked for me: I followed the recipe exactly except bacon because I am vegetarian. Froze them on a baking sheet, (covered the sheet w press n seal) overnight. Then in the morning, preheated oven to 475. Baked biscuits for 5 mins. Lowered temp to 425 and baked for 10 more mins. Removed from oven and cooled for 5 mins.

  25. I’d like to know where you found that yummy-sounding street Thai noodle place! I live in So Cal and want to try it! And I will definitely be making these biscuits too. They look so decadent. 

  26. AWSOME!  I used Cloverdale Thick Cut Peppered bacon and the coarse pepper really added to it.  I also used just 1 teaspoon salt figuring the bacon had salt and had to add a little more buttermilk.  I loved the thicker biscuit.   This is much better than any I’ve tried in a restaurant or other recipes!  10 + Stars!

  27. Can I make these as drop biscuits instead of using cookie cutter or biscuit cutter? I don’t have either on hand so just wondering before I have to go buy on. Thanks

  28. Can I freeze them? And if so, should I freeze them before or after they are baked? What is the best way to reheat them if I’m serving them the next day?

    Thanks!

  29. I printed this recipe some time ago, but just made it over this past weekend, the bacon was listed in the ingredient section but not in the instruction section, so name calling is childish and inappropriate Steve.

    I have never written a comment for any recipe site, but I feel comments should be supportive or constructive…..not mean spirited.

  30. Hello, have you tried this with just milk instead of buttermilk? I don’t even know what it is and I really want to try out this recipe, looks delicious!!!! Thanks 🙂

    • I actually have not – sorry!

    • You can make an easy buttermilk substitute by adding about a teaspoon of cider vinegar or lemon juice to a cup of milk. Let sit a minute or two. Or look in your grocery store’s baking section for powdered buttermilk. Makes it easy to have buttermilk on hand for baking without buying it every time.

    • I make these biscuits regularly with 2% milk because it’s all I keep on hand but they are always wonderful. I add about one tablespoon white vinegar per cup of milk to “sour” it. This serves as a good substitute for buttermilk.

  31. I made these the other day and they were delicious warm from eh oven with butter. The next day I fried a couple of eggs and had them in the biscuits and they were delicious too. All round delicious biscuits!

  32. the bacon is listed right there!

    Dummies..

  33. Will try making this Wednesday of this week.  Looks mouthwatering 

  34. Oh yes! These are definitely in the rotation. LOVE your nails!!
    Jett

  35. These look amazing and I’m going to make them.  Can’t believe how many people missed the add the bacon part!

  36. I think I’m the only one that saw the bacon in the recipe! Omg! Lol! They are delicious and easy to make when you read the recipe correctly.

  37. These look delicious! At what point do I add the bacon in? I may have overlooked it but I didn’t see that step. Can’t wait to try these!

  38.  I am sure it would turn out the same way if the recipe was cut in half. What do you think? 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.   Edythe 

  39. Se ven muy buenas esas recetas, pero lamentablemente no entiendo ese idioma ,sera posible me escriban en español? Gracias

  40. Can replace flour with GF flour? thanks

    • Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  41. You forgot to add the bacon to the biscuits

  42. Love your recipes! Just wondering, when do you add the bacon? Thanks!