Black Pepper Cheddar Bacon Biscuits
This post may contain affiliate links. Please see our privacy policy for details.
So flaky, fluffy and buttery! With crisp bacon bits, sharp cheddar, black pepper + garlic. These are simply THE BEST!
I know I should really be focused on this wedding diet and all. You know, the whole shredding-for-the-wedding business.
But really, all I care about are these biscuits – the biscuits loaded with all of my favorite things — crisp bacon bits, extra-sharp cheddar cheese, garlic and black pepper.
I’ve had these all week. So I think it’s safe to say that this has consumed my life now.
Because I can’t help but think – how can I incorporate more butter into these biscuits?
Do I just slather with melted butter on top, or do I just schmear with softened butter once I open these bad boys up? Do I do both?
Decisions, decisions, guys.
Black Pepper Cheddar Bacon Biscuits
Ingredients
- 6 slices bacon, diced
- 4 cups all-purpose flour
- 1 cup shredded extra-sharp cheddar cheese
- ¼ cup chopped fresh parsley leaves
- 4 teaspoons baking powder
- 2 teaspoons freshly ground black pepper
- 1 ½ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 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 cast iron 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, parsley, baking powder, pepper, salt, baking soda and garlic powder.
- 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 14-16 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 14-17 minutes, or until golden brown.
- Serve warm.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Fantastic! Made recipe exactly as stated. Great breakfast item. Will use in future and for afternoon tea parties. Thanks!
So flaky and delicious! Damn delicious! Turned out perfect. Omitted bacon but just as tasty.
I made these for mu daughters and they really enjoyed them.
Have not made these yet and am just wondering if I can sub whole wheat flour for the white as my husband is not supposed to have white flour.
Can I completely freeze for say about a week????
Lovely, my two grandsons can’t get enough of them xxx
These look a good recipe that I must try. We would call these scones. Biscuits are flat and suppose snap when you break them. UK.
Nobody cares.
Madeline, loving more Brits trying American biscuits! I know there’s a taste difference between Scones and American biscuits but it seems most folks on both sides of the pond are able to appreciate the similarities and the differences between the two. I spent a couple of years in Europe and was able to find a few places that served authentic British food and I thoroughly enjoyed it!
Can I freeze the unbaked biscuits for a week?
Thanks
I had the same question. Found info on the net that says to mix, shape then freeze on a parchment lined cookie sheet. Then transfer to a bag for keeping up to 3 months in the freezer.
Can you store the dough in the refrigerator and if so how long?
So easy to make. This is the second time I have made them for our Christmas gathering. Last year I cut them with a 2″ biscuit cutter. This year I cut them into small bite-sized sized poppers. The poppers were an even bigger hit than the larger size. I did cut the cooking time by 5 minutes for the smaller size. We served them with potato corn chowder and chili. There were none left. Return trips for “biscuit time” were common.
I thought these would be great for Christmas so I decided to do a trial run before hand. Having only made biscuits one time (they were a disaster) gulp-I thought I would give these a try. They were absolutely delicious! The seasonings were perfect. The only thing I did differently was not putting them in the freezer (mine isn’t big enough) Thank you for a great recipe!
Used a 3 inch cutter instead of 2 inch and ended up with 8 biscuits. They were absolutely incredible and my fiancé claims they’re the best thing I’ve ever made. Only thing I changed was that I used dried parsley instead of fresh and cut the amount in half.
unbelievably awesome!!!! (I used packaged ‘real bacon bits’).
I will make again and again.
I made these biscuits today and they are the most wonderful biscuits I have ever made!! They turned out so great! I will definitely be making them again!! Thank you for this recipe!!
I make homemade biscuits all the time, and the only way I’ve ever been able to get layers like what is shown in the picture is to fold the dough over several times. I didn’t see you doing that. Is that what was done for the picture? I will be making them, but will fold them like I do my regular biscuit recipe. Hopefully they will turn out like those in the picture 🙂
I made these for dinner and we all agreed that they are a keeper! I used my regular biscuit recipe. I only use White Lily’s Unbleached Self Rising flour. I added 2 TBS of bacon grease, as I had just read online that biscuits are best made with that. I keep bacon grease in the frig, so it was solid and just mixed it in with the butter. But did the rest by your recipe. These are SO good and just as good reheated! Thank you for posting!
When I showed my husband the picture of these biscuits he asked “when are we having them?” He & I made them tonight, followed the recipe exactly. Using a 2-inch circular cutter, we got twice the number of biscuits the recipe said we should. I still got the flaky layers, but they were kind of dry. Needed to be buttered. The pepper definitely came through, not so much the bacon or cheddar. Sorry to say, we were a little disappointed.
First try, I loved them!! Second try will be better, couldn’t add the bacon because of the Non-Pork eater in the house and I ran out of Garlic powder, and Buttermilk, substituted with Yogurt!!
The biscuit would have been amazing without the garlic powder. It overpowered and tasted more like a Red Lobster garlic drop biscuit than a breakfast biscuit. Am going to try again without the garlic!
These aren’t a breakfast biscuit. I’ve made these several times for holiday dinners or if I make beef barley soup.
I have a question that I don’t see in the comments. Do you measure the grated butter after grated or do you grate 1 1/2 sticks of unsalted butter? I’m new to baking. Thank you
Grate 1 1/2 sticks. Good luck and keep trying! Get the cook book 100 cookies and learn to weigh rather than measure your ingredients, more concise.