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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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! 🙂