Black Pepper Cheddar Bacon Biscuits
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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?
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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.
The recipe is very good. Because I live in dry, high altitude I add extra liquid or they turn out a bit dry. But the flavors are great.
Made this batter this morning, used half recipe, cause just two here sequestered. Made 4 from dough, baked..didn’t get the rise, but flavor delicious! I forgot to freeze before baking cut the rest of the uncooked circles out, now in freezer. When I cook the next batch, can I place the circles on top of each other, like flaky layers? as I think my dough was only rolled to about an inch. Thank you for your good work here! I look at my available ingredients, search your site, and am consistently delighted with the results!
This looks flaky and wonderful, thanks for the recipe and great photos.
What an interesting idea!
To make them humane/plant based, use these suggestions…
INGREDIENTS:
6 slices VEGAN bac-Un, diced (Such as Light Life Breakfast Strips/Smart Strips/Bac-un)
4 cups all-purpose flour
1 cup shredded VEGAN cheddar STYLE cheeZe (Such as Daiya Cheddar Style block cheeze (if u shred it), or vegan shredded Cheddar Style shreds)
1/4 cup chopped fresh parsley leaves
4 teaspoons baking powder
2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon garlic powder
3/4 cup unsalted VEGAN butter, frozen
1 3/4 cups VEGAN buttermilk (plant based “milk” with a tbs of lemon juice or vinegar added (acid & base, thickened into “butter milk”. I’ve found, that hemp “milk” thickens the best, when lemon juice is added. Other plant “milk”s, just make a runny solution, when combined with lemon juice. I never use soy “milk”, because 90% of soy in the US, is GMO. I’m not a soy fan, so, I don’t even use organic soy “milk”.
I find it freeing, to eat cruelty free meals. They can be just as amazing, vibrant and delicious, with no harm to sentient creatures.
No thank you.
Nope.
This is literally the same exact recipe you just added “vegan” at the beginning of all animal products. Lol. Gotta love vegans 😉
Honestly, go to a vegan blog if you want a vegan recipe – but taking a delicious bacon cheddar biscuit and turning it into a vegan unbacon uncheddar biscuit is absolutely ridiculous. Your suggestions aren’t bad – but they don’t belong in this post! Share your recipe amongst people who share the same interests as you. I have no interest in being vegan, I think the extreme processing that food goes through to turn it into something its not – like turning a cashew nut into vegan cheese for example – is something to be concerned about too. The consumption of soy is also ridiculous and unhealthy. But that’s a matter of perspective – just don’t sell your way as the holy grail here. It is all flawed.
As someone who can’t eat dairy (lactose intolerant) but still wants to find a way to enjoy cheesy biscuits, I LOVE that you posted this adaptation. A lot of vegan recipes don’t have the same heart and soul as “regular” recipes, so I too often adapt non-vegan recipes like you did above. Love the tip for how to solve for buttermilk. I’m going to make these tonight! Your suggestions are very welcome here, don’t listen to the haters. Cooking is more fun when you add your own flair and share it with others! It’s 2020, let’s be more open to how people might do things differently 🙂
thank you so much that was extremely helpful!!!! trying to find vegan cheddar bacon biscuit recipes is hard so i very much appreciate providing the subs for this 🙂
I love your recipes, I want be loseing any pounds! # maybe next time
Actually haven’t made, but I just noticed that A LOT of the recipes I click on Bri gs up your picture. I have saved some, made some. Those that I have made are all good.
Absolutely amazing. And fairly simple to make. I actually used a muffin tin but work great. My boyfriend loved them and requested more
A muffin tin is a great trick. Thanks for sharing!
Hi!
I fell in love with this recipe but just to be sure – we dont use the “cup” method so often here – how many grams is 1 cup? Or how big cup do you use?
Thank you for answer! V.
1 cup all-purpose flour weighs 4 1/4 ounces or 120 grams. Hope that helps, Veronika!
I haven’t tried these yet but I’m wondering if you could make them as drop biscuits? I do not have enough room with my tiny kitchen to roll them out. Thanks in advance.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Scrumptious! Easy and quick to make. Definitely a keeper.
Hi! I just made these biscuits, and they came out very good. I did make a few adjustments/changes:
I did NOT freeze the biscuits after cutting them out; I used soured milk (buttermilk does not exist where I live); I didn’t add bacon because I didn’t have any; I did not line or grease my baking sheet (I use a non-stick pan) and I only made half the recipe.
What meal do you serve with these?
You can serve these with any meal. 🙂
These are so delicious and worth the effort! Made a big batch and froze a bunch for later. Pulling them out tonight and my mouth is already watering.
Great idea!
I made these and they were delicious! They made excellent breakfast sandwiches and froze well. Now I’m anxious to try some of your other biscuit recipes!
Please do! They’re all great!
These are amazing!!! Made them once and the whole fam loved them so now they are a weekly staple! Grew up with my mom making biscuits and never could match them … well these just took it up a notch! So easy and love they can be made ahead and frozen!
Just made these and they were fantastic! Thanks for the recipe. I used turkey bacon and added chives and no garlic powder. My husband loved them!!
Michael
Thank you for sharing, Michael!
I made these biscuits last night for dinner and they did not disappoint!
My family loved them! I prepped them earlier in the day because I am super busy and I have 6 kids. I had to make my own buttermilk using the milk+vinegar sub since I didnt have any on hand and I already had that in the fridge. (I was planning to make these in advance from meal planning, just no buttermilk handy.) They turned out fine and I only have a few left. They had rave reviews. I would definitely make them again. Thanks Chungah!
Awesome! Thank you for sharing.
Oh my gosh! These looks delicious!
I made these this past week and they were delicious. The pepper was more pronounced that I anticipated but I really liked it! My batter was really wet and difficult to knead, is that normal?
Yes! But you can always add more flour, as needed. 🙂
Made a double batch today and they do not disappoint! Should they be refrigerated overnight?
Yes! 🙂
Is it really 450 in the oven. I would think they would burn at this high temp if left in oven that long.
That’s the temperature we baked them at and they came out great.
I just made a trial batch of these for thanksgiving prep and I have to say, they are delicious! High rise and super easy to make, what’s not to like. My biggest question is if you have any tips on reheating and keeping fresh if making in the morning and serving for dinner later that evening. Any tips would be greatly appreciated!
I like to reheat these in aluminum foil at 350 degrees F until warmed through. 🙂
Perfect! Thank you so much
I tried making these, but I didn’t get the rise. They stayed very flat. I followed the recipe as written. What do you think happened? Advise please! I absolutely love every recipie of yours I’ve tried.
It’s hard to say as a few factors could be at play here. But a culprit could be your baking powder. Did you check the expiration date?
I know this is old, please forgive me, but did you twist your biscuit cutter it to release the biscuits while cutting? This can seal the edges of the biscuit and prevent it from getting the full rise that you desire. For maximum rise, when cutting biscuits, just press the cutter down and lift. If you have trouble with the cutter releasing from the biscuit, dip it in flour first to prevent sticking. My sister taught me this when I was wondering why my biscuits were always flat.
Looks great. However, I don’t have or use kosher salt. What would be the modification measurements for either regular table salt or sea salt. Thanks
Dawn, here is a salt conversion chart for your convenience. 🙂
https://www.mortonsalt.com/article/salt-conversion-chart/
YUM!!! had with homemade creamy carrot soup! they are fabulous for getting all the soup out of the bowl
That sounds sooooo good!
Hi there I like to cut this recipe in half just it’s my wife and myself who’ll be having these !
Do u know the measurements?
Thanks
Phil
Yes, you can simply halve all the measurements. 🙂
For some reason I have the strong urge to experiment with this recipe and made it like a stuffed biscuit! Maybe stuff it with more cheese inside or eggs? I’m not sure but just thinking about making this recipe has me really excited!
If you ever try to make these and then freeze them to use for later just curious
Yes, the biscuits can be frozen prior to baking. You can place the biscuits on a baking sheet; cover tightly with plastic wrap and place in the freezer overnight. Transfer to freezer bags for up to 2-3 months. When ready to serve, continue with desired number of biscuits, baking for an additional 5-10 minutes, or longer, as needed.
Love the freezer tip since it’s just 2 of us and we’ve used it for both sandwiches and dinner biscuits. Can I suggest that you post the freezer tip with the recipe?
Thanks for a wonderful recipe!
These look incredible. What can I substitute the bacon with for a vegetarian version?
You can substitute veggie bacon strips! 🙂
These look amazing! Sadly, my freezer isn’t big enough to put a baking sheet in Csn I put them in the fridge instead, maybe for longer?
I find that this is best when placed in the freezer. Do you have a smaller baking sheet that can be used instead?
Try a piece of heavy cardboard covered with foil. You can cut to whatever size will fit. It has worked well for me when I want to freeze fruit or cookies before storing or using them.
I didn’t freeze my biscuits and they turned out delicious, but you could put them in the refrigerator , perhaps that could help.
I made these for breakfast this morning, and they are delicious! I love how the bottoms and tops of the biscuits are crisp while the insides are soft and flaky. I may put in an extra slice or two of bacon next time. I wondered what to put on them, since I usually enjoy eating biscuits with butter and jam. I think I may try honey butter, as I’m missing that hint of sweet! I got 23 biscuits (maybe mine were cut smaller?) and froze a good portion of them to bake later. Thanks for sharing this recipe!
That’s so great! Thanks for sharing with us.
Love your recipes! Can I substitute almond flour for the white flour?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I got to try and make these to include in our Sunday dinner. These biscuits looks amazing
Congrats Chungah! Looking forward to hearing more about getting ready for your wedding! 🙂
And these biscuits look amazing! Since it has bacon, how do you recommend storing it?
Thank you, Tania! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps!
These look delicious! For making ahead of time do you think the fully cooked biscuits freeze better or the uncooked biscuits? This might need to get on my Thanksgiving recipe list!
Uncooked biscuits! 🙂
Since there’s a freezing step before baking, how do you think it would do to prep the night before, freeze overnight and then bake? Thanks!
Yes, that should work just fine! But I would let the frozen biscuits sit out for 30 min – 1 hour prior to baking. Hope that helps!
Chungah, oh my, these biscuits look delicious!! Thanks for sharing the recipe!
Let us know if you try them!
Chungah, the rise on these biscuits are incredible!
When you can, please share aspects of your wedding planning with your fans!
We know you will be the most beautiful bride… just as you are!
Congrats!
You are the sweetest! I will share everything – I promise! 🙂
Oh DANG, I could go for some of these biscuits right now. I love how flaky they are. Making them tonight!
Please let us know how you like them!
Hey Chungah! I just wanted to say a big THANK YOU! to you for all of your recipes. I’ve been trying one or two a week every week for a few months now. Which usually ends up being my husband and I’s favorite meal that week. So much so that he bought your cookbook for me for Christmas!!! I’m loving it. I hope you come out with a new one soon, there’s so many newer recipes on the blog that I’d love in paper form. Thanks again!
Also, how can I get these biscuits to be more moist? No matter what we do, all of our homemade biscuits always end up too dry. No matter what recipe we use from whatever site, not just this one.
I hear ya – there’s nothing worse than dry biscuits! Here are some helpful tips for “better biscuits”. 🙂
https://blog.kingarthurflour.com/2015/08/15/tips-better-biscuits/
I hope that helps!
Wow, those tips were extremely helpful, thank you!