Bacon Cheddar Chive Biscuits

The BEST cheddar biscuit recipe ever! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives.

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.

Bacon Cheddar Chive Biscuits

Yield: 12 servings

Prep: 45 minutes minutes

Cook: 25 minutes minutes

Total: 1 hour hour 10 minutes minutes

The BEST cheddar biscuit recipe ever! Loaded with crispy bacon bits, extra-sharp cheddar cheese and chives.

4.9 stars (21 ratings)

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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.

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