Bacon Cheddar Chive Biscuits
The BEST savory biscuit recipe you will ever see! Loaded with crispy bacon bits, extra-sharp cheddar cheese, and chives. The biscuits come out perfectly flaky and buttery every time!
Greetings from Thailand!
It is 94 degrees F, I have sweated through 2 outfits, and taken 3 showers already in just one day.
But. I did have $1.60 street pad thai + a thai iced tea, which was probably the best meal of my life.
So it all evens out.
But while I’m here in the hottest city ever, I hope the rest of you will all stay warm and cozy with chunky sweaters and these bacon cheddar chive biscuits.
It’s the definition of comfort food, with the buttery, flaky goodness in ever bite.
Not to mention, the loads of cheese and bacon here.
So please have an extra biscuit for me while we load up on more $1 pad thai!
Bacon Cheddar Chive Biscuits
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 1/2-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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this and probably didn’t cut them as thick as you have said as I got a few more than 12. I had a hard time grading the butter and after I was nearly done with what took me a long time, I realized I should have used my food processor. Silly me! These are quite delicious but I was wondering the best way to store them. I took them to a brunch and still have a few left over and I am by myself and do not need to eat them every day. Plus after sitting a day or so they get a little dried out even though they’re in a covered container. Thank you for any tips.
We made these yesterday and wow, oh, wow!
The lamination is beautiful! The taste is fantastic and
this definitely will be a repeat!
The very best, and I’ve tried many! I have to make a double batch for my family weekly. Thank you, they’re amazing
Can the biscuits go straight into the oven without freezing them?
This is one of my all time favorite biscuit recipes! I made them for my family’s Christmas dinner, and everyone raved over them…even my grandmother, who typically prefers a traditional buttermilk biscuit. She even asked that I share the recipe with her. Thanks for creating such yummy food, and sharing your knowledge & recipes with all of us, so we can enjoy them too.
This look delicious and I plan on making them for company. I was wondering if I make them and freeze them do I thaw before placing in the oven? Can’t wait!
Awesome!!! Replaced the bacon with onions & jalapeños. This batch made 20 biscuits. Was as big hit
Amazing! I replaced the chive for fresh chopped jalapeños we absolutely loved it . Will make again
Amazing! I’ll be making these all the time and keeping them
N the freezer to be at the ready!
These are the best biscuits I have ever had instructions very clear and easy to follow thank you so much Anna
Damn delicious indeed! I made this last night, I didn’t include the bacon and chives as I was doing a test batch to see if they turn out. Legit, the grating of the frozen butter was GENIUS! We finished them in one night!
THANK YOU!
I have tried a few recipes, but found this to be the best one! The key is to use frozen butter, cold buttermilk & putting them in the freezer before baking.
I make them every 2 weeks & freeze them so my husband & I have enough for a couple of weeks.
Recently I substituted half the cheddar with grated Parmesan cheese for an extra kick. Yummy!! I also use Costco bacon bits to save time (heat in microwave for 10 seconds).
I have also substituted raisins (soak them in warm water for approx. 10 min to plump them up & strain) plus 1/2 tsp. vanilla in place of bacon, cheese & chives.
Do you freeze the biscuits before or after baking?
Hello! I was just wondering if you defrost the frozen biscuits before putting them in the oven when you make your batches or if you just throw them in the oven
These look incredible! I was going to make a double batch, but am wondering if leftovers should be refrigerated or if they can be kept at room temp for a few days (potentially).
Thanks for your delicious recipes!
Can I substitute butter for tenderlake lard? And would it be the same amount 3:4 cup?
OMG. These are amazing! Had them with homemade Chili. Froze half and will bake them fresh for eggs benny on the weekend. This recipe is a keeper for sure. Just feel a bit sick from eating two but could not stop!
Wow. These were incredible. I didn’t change much and mostly followed the recipe as stated. What I didn’t do is use parchment paper, and buttered the baking sheet instead. This gives a super crispy base and a bit harder work cleaning the pan, but it was worth it. Seriously, these are ridiculously good.
made this because we had some leftover buttermilk. omg so good. brought to potluck as an appetizer, was a big hit! folks were asking who made the biscuits? thanks for great recipe!
Should I fold in the crumbled bacon bits before kneeding the dough. Love your website and I’m tempted to buy the cookbook but since I have over 75 cookbooks, I’m still on the fence.
If I used salted butter (that’s generally what I buy) – should I omit all the additional salt?
Yes, that’s exactly right. 🙂
Could you leave the dough in the fridge overnight and then bake them in the morning?
A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.
Tried these tonight and they turned out delicious!! Don’t change a thing.
I had a lot of leftover biscuit dough though and froze it in rounds. Would I just bake them for longer? Or do I let them thaw a bit before cooking?
I recommend thawing. 🙂
When I worked in restaurants, we always froze the biscuit dough in rounds and popped them in the oven frozen. Baked them at normal temperature for a few extra minutes. I’m sure both would work.
yummy!! I will definitely try this
I haven’t made these delicious looking biscuits…yet. I wanted to make them for company, but wanted to make them a couple of days in advance to save on the mess. Can they be made ahead and then frozen without ant adverse affect on flavor?
Becky
Not at all, Becky! I have frozen these biscuits before (prior to baking) and they still turned out SO GOOD. 🙂
Super tasty!!! I love the texture… so instead of butter, I saved the bacon fat and it yielded just enough for the recipe and I was pleased I didn’t waste. I also didn’t have chives and used parsley instead, it was sooo good. Otherwise, I followed the recipe pretty closely, I loved making biscuits this way, might have to try other variations!
Those are great modifications! Thanks for sharing, Elin! 🙂
This is 3/4 cup unsalted butter before grating right. Not 3/4 cup of grated butter. So this would be a stick and a half of grated butter that will be used.
Yes, that is correct. 3/4 cup unsalted butter, frozen, prior to grating. Hope that helps, Sheldon!
Love this recipe.
Made these yesterday for my contribution to Easter dinner and they were a huge hit! Thank you for the easy and delicious recipe.
So glad they were a hit, Nicole! We love them too! 🙂
omg looks so delicious! I have to make this.
They’re so tasty!
These look amazing! Do you think that these could be refrigerated overnight and baked the next day to serve warm?
A couple of hours in the fridge should be okay but I do not recommend letting them sit in the fridge overnight. Since biscuits get their rise from baking powder and baking soda, they need to be baked fairly quickly, otherwise the rise formed by the leavening settles out and you are left with hardtack.
This looks to die for… Too bad I don’t eat pork… Can I make them without using the bacon ?
Sure!
Can’t wait to try it. They look so delicious, .For the lady who don’t eat pork, the turkey bacon is a good substitute.
This was the best recipe for biscuits I have ever made. I doubled the batch because I was serving 5 others for thanksgiving and they loved it! I will never make another recipe again, this one was just way too good. I highly recommend this.
Can this be made with GF flour?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Can they be reheated the next day.
Yes, of course! 🙂
I can here to recopy the recipe that had come to my email box in February. I’ve used it so many times, it looks……very used! These are our favorite biscuits! And now I see here there are two more tasty ones to try.
Thanks so much Chunga!
Thank you for sharing with us!
I made these tonight and they came out GREAT. One note.. I did a little experiment and froze half of the biscuits while the other half went directly into the oven. The biscuits that went directly into the oven rose 1/2 inch to 3/4 inch taller than the ones that went in the freezer. I kind of prefer the taller ones, but the taste is great regardless.
Thank you for sharing, Keena!
in case you don’t get buttermilk what else can I use
You can actually create a buttermilk substitute from plain milk with lemon juice or vinegar! Here’s how:
http://www.thekitchn.com/how-to-make-a-quick-easy-buttermilk-substitute-cooking-lessons-from-the-kitchn-185757.
Hi,
I really like your recipes!
I realize I’m commenting on a post from February this year, but I had to say, I have never heard of using frozen butter and grating it! I am going to use grated frozen butter from now on when I make biscuits! I can’t wait to try these!
On another note, I am dreaming of Pad Thai now!
Thank you for this simple, yet truly amazing tip about the frozen/grated butter! Seriously!!
Thank you so much, Lisa!
Sam’s club has a 20 oz package of real crumbled bacon that will work well with this recipe.
Okay people looking to freeze overnight and bake in the morning… this is what worked for me: I followed the recipe exactly except bacon because I am vegetarian. Froze them on a baking sheet, (covered the sheet w press n seal) overnight. Then in the morning, preheated oven to 475. Baked biscuits for 5 mins. Lowered temp to 425 and baked for 10 more mins. Removed from oven and cooled for 5 mins.
I’d like to know where you found that yummy-sounding street Thai noodle place! I live in So Cal and want to try it! And I will definitely be making these biscuits too. They look so decadent.
AWSOME! I used Cloverdale Thick Cut Peppered bacon and the coarse pepper really added to it. I also used just 1 teaspoon salt figuring the bacon had salt and had to add a little more buttermilk. I loved the thicker biscuit. This is much better than any I’ve tried in a restaurant or other recipes! 10 + Stars!
Wow Trish, what a huge compliment! Thank you!
Can I make these as drop biscuits instead of using cookie cutter or biscuit cutter? I don’t have either on hand so just wondering before I have to go buy on. Thanks
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You can always use a glass to cut biscuits!
That’s a great trick!
You can just use an upside down glass or mug, or actually anything that will cut a 2-1/2” biscuit size circle. Or, you could try baking them as a sheet and then cutting them …
Can I freeze them? And if so, should I freeze them before or after they are baked? What is the best way to reheat them if I’m serving them the next day?
Thanks!
Unfortunately, we cannot answer this with certainty as we have never tried freezing this ourselves. Please use your best judgment for freezing and reheating.
I have frozen them and they are just as good reheated
Lulu – see my comment below. After I cut out the rounds, I sealed them on a baking sheet and froze them overnight. The baking temp and duration is in my comment below. It worked beautifully!
I printed this recipe some time ago, but just made it over this past weekend, the bacon was listed in the ingredient section but not in the instruction section, so name calling is childish and inappropriate Steve.
I have never written a comment for any recipe site, but I feel comments should be supportive or constructive…..not mean spirited.
Thank you!
Hello, have you tried this with just milk instead of buttermilk? I don’t even know what it is and I really want to try out this recipe, looks delicious!!!! Thanks 🙂
I actually have not – sorry!
You can make an easy buttermilk substitute by adding about a teaspoon of cider vinegar or lemon juice to a cup of milk. Let sit a minute or two. Or look in your grocery store’s baking section for powdered buttermilk. Makes it easy to have buttermilk on hand for baking without buying it every time.
I make these biscuits regularly with 2% milk because it’s all I keep on hand but they are always wonderful. I add about one tablespoon white vinegar per cup of milk to “sour” it. This serves as a good substitute for buttermilk.
I made these the other day and they were delicious warm from eh oven with butter. The next day I fried a couple of eggs and had them in the biscuits and they were delicious too. All round delicious biscuits!
the bacon is listed right there!
Dummies..
Wow you’re rude
Will try making this Wednesday of this week. Looks mouthwatering
Oh yes! These are definitely in the rotation. LOVE your nails!!
Jett
These look amazing and I’m going to make them. Can’t believe how many people missed the add the bacon part!
I think I’m the only one that saw the bacon in the recipe! Omg! Lol! They are delicious and easy to make when you read the recipe correctly.
When the recipe was ORIGINALLY posted, the bacon was omitted 🙂
These look delicious! At what point do I add the bacon in? I may have overlooked it but I didn’t see that step. Can’t wait to try these!
The bacon is added in step #3.
3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
I am sure it would turn out the same way if the recipe was cut in half. What do you think? Should I fold in the crumbled bacon bits before kneeding the dough. Love your website and I’m tempted to buy the cookbook but since I have over 75 cookbooks, I’m still on the fence. Edythe
The bacon is added in step #3.
3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
Se ven muy buenas esas recetas, pero lamentablemente no entiendo ese idioma ,sera posible me escriban en español? Gracias
I’m sorry that you’re having trouble, have you tried Google translate?
Can replace flour with GF flour? thanks
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
You forgot to add the bacon to the biscuits
The bacon is added in step #3.
3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.
Love your recipes! Just wondering, when do you add the bacon? Thanks!
The bacon is added in step #3.
3. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda.