Easy Bacon Cheddar Biscuits (20 minutes!)

Is there anything better than a bacon, egg and cheese sandwich for breakfast? What if we just cut to the chase and put our cheese and our bacon INSIDE our easy, homemade bacon cheddar biscuits? Mmmkay?

Delicious biscuits don't have to be labor intensive and they don't have to require any special ingredients (like self-rising flour). These biscuits are easy and in your mouth in 20 minutes. They also use your regular pantry staples, and the only thing that might be considered special is buttermilk, and you can easily make your own if you don't have any (see below).

The Difference Between Biscuits and Scones

Who knows! Not a good answer, right? People disagree on the difference. Some say the different is one ingredient: an egg. Scones have them and biscuits do not. Other sources say it's more about regional differences than ingredients.

Others argue it depends on what you eat with the biscuit or scone. Clearly, scones have to be eaten with clotted cream and lemon curd, right?! Southern buttermilk biscuits clearly have to be eaten with gravy, no?

Regardless, I'm calling these biscuits because I'm eating them with an egg stuffed in the middle. Heaven.

Ingredients you'll need for these biscuits

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter (make sure it's cold)
• buttermilk (see below for making your own buttermilk)
• bacon
• cheddar cheese (you can use shredded cheese, a block of cheese...whatever you have)

No Buttermilk? No problem.

No worries if you’re like me and rarely have buttermilk. To make your own, place 1 Tablespoon of either lemon juice or white vinegar in a measuring cup and then pour enough milk in the measuring cup until you hit exactly 1 cup. Give it a gentle stir and then let it sit for about 5 minutes until the milk curdles. Voila! Homemade buttermilk.

Step-by-Step Guide for Making Bacon Cheddar Biscuits

When I tell you this is easy, I mean SO EASY.

Throw most of the ingredient into a food processor

You'll throw together the first 5 ingredients into a food processor and pulse a couple of times. Make sure you don't have a heavy hand on the food processor throughout any of this. If you don't have a food processor, just use a fork and your hands -- you'll need to put some elbow grease into it but be careful not to over mix.

Then add buttermilk and pulse a couple more times. Then throw in the bacon and cheddar cheese into the food processor and either quickly pulse these ingredients in, too, or, if you want to keep the biscuits chunky, fold the bacon and cheddar in with your hands. Again, you're barely using the food processor.

Bring dough together and cut it into pieces

Take dough out of food processor and shape into a ball. On a lightly floured surface or on parchment paper, flat out the ball of dough and shape into a rectangle or whatever shape you want the biscuits to be. Then use a sharp knife or pastry cutter to cut the biscuits into whatever shapes you want. You can form a circle with the dough and cut the biscuits into triangles or do like I did and cut them into rectangles. You can also use biscuit cutters if you want neat circles.

Brush biscuits with buttermilk

Brush each biscuit with a little more buttermilk and stick them in the oven for 15 minutes and ooooooh they're done.

And OMG would you look at that melty cheddar cheese just calling your name?

Make it a Bacon Biscuit Sandwich

Once these Bacon Cheddar biscuits come out of the oven, cut one in half then fry up a quick and easy bodega-style egg for the middle. This is my preferred way to eat these biscuits. I kinda feel like I'm back home eating outside at Big City Bread before a game day.

Variations on These Biscuits

One of the many wonderful things about these biscuits is you can adapt them to use whatever you have at home. How about a cheddar chive biscuit? Or a bacon, cheddar, and green onion biscuit?

Storing and Saving These Biscuits

These biscuits are best eaten when they come out of the oven, but if you must, you can can eat them the next day. Just store in an airtight container (I wrap mine tightly in plastic wrap) and store in the refrigerator until the next day.

Like these easy biscuits? Try these!

• Scruffy Rosemary and Bacon Biscuits
• Easy Bacon and Scallion Buttermilk Biscuits
• Joanna Gaines' biscuit recipe

xox,

kathryn

As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

Easy Peasy Bacon Cheddar Biscuits

Is there anything better than a bacon, egg and cheese sandwich for breakfast? What if we just cut to the chase and put our cheese and our bacon INSIDE our easy, homemade bacon cheddar biscuits? Mmmkay?

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: breakfast biscuits, buttermilk biscuits, southern biscuits

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 biscuits

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Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 ½ teaspoon baking soda
• ¾ teaspoon salt
• ¼ cup unsalted butter, cold and cut into small pieces
• 1 cup buttermilk plus a little more for coating before baking
• ½ cup cheddar cheese, chopped
• 4 pieces thick-cut bacon, cooked and cut into ¼″ pieces

Instructions

• Preheat oven to 425 degrees F.
• In a food processor, pulse flour, salt, baking powder, baking soda, and butter together. Add buttermilk and pulse again. Then add bacon and cheddar and either pulse one more time or combine with your hands (do it by hand if you want bacon and cheese chunks in your biscuits).
• Turn dough out onto floured surface. Fold dough 2-3 times until fully incorporated. Add a bit more flour if dough is too sticky.
• Form dough into a rectangle that's about 1" thick. Cut dough into 6-8 squares with sharp knife or pastry cutter. Place 2" apart on a parchment-lined baking sheet. Brush biscuits with buttermilk.
• Bake for 15 minutes or until golden brown.

Notes

Homemade buttermilk: To make your own, place 1 Tablespoon of either lemon juice or white vinegar in a measuring cup and then pour enough milk in the measuring cup until you hit exactly 1 cup. Give it a gentle stir and then let it sit for about 5 minutes until the milk curdles.

Storage: These biscuits are best eaten on the same day you bake them.  If you do have leftovers, store in airtight container in the refrigerator.  Biscuits will stay fresh for about a day.  You can always toast them with some butter if they get a little dry.