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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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!