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Bacon Cheddar Biscuits

Course Side Dish
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 biscuits
Author Ann Otis


  • 6 slices bacon chopped
  • 3/4 cup grated sharp cheddar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 12 tablespoons butter (1 1/2 sticks)
  • 1 1/4 cups buttermilk* see notes for a buttermilk substitution
  • melted butter for brushing (optional)


  • Add the chopped bacon to a cold skillet and turn the heat to medium, stirring occasionally until browned (about 5 minutes). Set aside with the grated cheddar.
  • Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  • Cut the cold butter into 1/2 inch cubes and add to the dry ingredients. Using  a pastry cutter, a fork, or 2 knives, cut the butter into the flour mixture until the butter pieces are pea-sized. Stir in the cold buttermilk.
  • Knead the dough a few times to form it into a ball. Transfer the dough to a lightly floured work surface.
  • Using your hands, form the dough into a rough 1/2 inch thick square. Fold the square into thirds, like a letter, and press out into another square. Repeat the folding and pressing 2 more times.  
  • Using a floured 2 1/2 inch pastry cutter, cut the biscuit rounds and place them on the prepared baking sheet. Press the dough scraps together to make more biscuits.  
  • Bake in the preheated oven for 10-15 minutes until golden and flaky. Optional: brush butter onto the tops as soon as they come out of the oven, if you wish. Serve warm.


*If you don't have buttermilk, you can substitute 1 cup plus 3 tablespoons of milk mixed with 1 tablespoon of white vinegar.