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Bacon Cheddar Biscuits

Homemade buttermilk biscuits get even better with bacon and cheese added. The bacon gives them a wonderful saltiness that is the perfect match for a plate of scrambled eggs. And who  can resist melted cheddar cheese? Not me.

Hand picking up a Bacon Cheddar Biscuit.


There’s nothing like fresh, warm biscuits from the oven and once you get the hang of making them, they’re super quick and easy to make. And they’ll disappear even faster.


I like to use my Cast-Iron Skillet for making biscuits. I like the soft edges that form when the biscuits are touching each other and they always seem to rise better when they are close together.


Bacon Cheddar Biscuits in a cast iron pan.

Tips For Making Biscuits:

1) Use White Lily Flour. White Lily Flour has been the preferred flour for biscuit making in the south for generations. It is made from a soft winter wheat and is lower in protein content than your typical all-purpose flour and it has a super fine texture that produces wonderfully light and fluffy biscuits. Unfortunately it is not widely available outside of the south but you can order White Lily Flour online. I especially like White Lily Self-Rising Flour for biscuits because then you don’t have to add a leavener.

2) Use Really Cold Butter. Opinions are divided about whether biscuits taste better when made with butter, shortening, or a combination of both. I my opinion, you can’t go wrong with a buttery biscuit. When using butter, you want it to be very cold. I put mine in the freezer briefly before using it and sometimes I chill the mixing bowl and flour too.


3) For extra fluffy and tender biscuits do not overwork the dough. Use a wooden spoon to stir it until it just comes together. It should still be a little sticky and ragged. Then place it on a floured surface and either press it out by hand or use a rolling pin.

4) Roll and fold the dough in thirds several times for extra flaky biscuits.

5) When cutting biscuits DO NOT twist the biscuit cutter. Push it straight down and then pull it straight up for biscuits that rise and cook evenly.

Hand picking up a Bacon Cheddar Biscuit.


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Hand picking up a Bacon Cheddar Biscuit.

Bacon Cheddar Biscuits

Homemade biscuits get even better with bacon and cheddar cheese added. These light and tender biscuits are the perfect match for any southern meal.
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes
SERVINGS: 12 biscuits


  • 6 slices bacon
  • 2 1/4 cups self-rising White Lily flour
  • 8 tablespoons very cold butter cut into cubes
  • 3/4 cup buttermilk
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons melted butter.


  • Cook bacon until crisp. Let cool and then crumble. Reserve bacon fat.
  • Preheat oven to 425 degrees. Add 1 tablespoon bacon fat to a 9-inch cast iron skillet and swirl to coat the bottom.
  • Place flour in a medium bowl. Add butter and use your fingers or a pastry cutter to cut it into the flour until it resembles coarse meal.
  • Stir in buttermilk just until a dough starts to form. Stir in cheese and crumbled bacon.
  • Turn dough out onto a floured surface. Roll dough into a rectangle, fold in thirds and rotate 90 degrees. Roll into a rectangle again, fold into thirds and roll out to 3/4-inch thickness.
  • Use a floured 2 1/2-inch biscuit cutter to cut biscuits. Place in prepared pan. Roll dough scraps out to cut more biscuits.
  • Bake in oven for about 20 minutes.


Calories: 209kcal
Author: Christin Mahrlig
Course: Bread, Breakfast
Cuisine: Southern
Keyword: bacon, biscuits

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Originally published October 10, 2015.

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11 thoughts on “Bacon Cheddar Biscuits”

  1. These were great. I added extra bacon and substitutes 2 Tbsp. Bacon grease for 2 Tbsp butter. Definately a keeper.

  2. Thomas Ross

    I do a bacon cheddar biscuit like this, but I use HALF the fat. Perhaps that’s because I’m not southern :-). But I do chill my bacon fat and use it to replace most of the butter. In fact, I think it’s the grease that conveys the most bacon flavor in the biscuit! The bacon bits are just there to provide an occasional bit of crunch and char. So as long as you don’t burn the grease, overcook it a bit. The flavor in the grease also continues to develop, right up to the smoke point.

    I also use garlic and cayenne.

  3. Carol at Wild Goose Mama

    I love biscuits. These are extra special because not only would they be outstanding for breakfast, but
    boy howdy they would be a great sidekick for soup or salad. Yum is the bottom line.

  4. Carol at Wild Goose Mama

    Gad these look DELISH. I love biscuits. These would make a great sidekick for a salad or soup in addition to breakfast.

  5. These are gorgeous, Christin! I have such a weakness for homemade biscuits. The bacon and cheddar makes these even more irresistible!

  6. Mary @chattavore

    Mmmm, biscuits. And bacon. And cheese. These look so amazing, Christin! I love that you bake them in your cast iron. I use stoneware for mine, and I love how crispy the bottoms get in cast iron or on stoneware!

  7. Gayle @ Pumpkin 'N Spice

    These sound like the ultimate biscuits, Christin! I love the addition of bacon and cheese, sounds just perfect!

  8. Love homemade biscuits and these look gorgeous! Will have to try them in my cast iron skillet ! Pinned 🙂

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