Why You’ll Love This Recipe
I make these savory breakfast biscuits when I want a hearty morning bite that I can eat with one hand. Cold butter and buttermilk create tall, flaky layers, while sharp cheddar melts into little pockets and crumbled bacon adds a smoky, salty crunch. The dough comes together in one bowl with no rolling pin and no cutters needed, since I simply pat it out and cut it into squares. They’re wonderful on their own, split and filled with a fried egg, or served alongside soup or scrambled eggs. They also freeze beautifully, so a batch can cover several busy mornings.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 cup (100 g) shredded sharp cheddar cheese
- 6 slices bacon, cooked until crisp and crumbled
- 3 tablespoons chopped fresh chives
- 3/4 cup plus 2 tablespoons (210 ml) cold buttermilk
- 2 tablespoons unsalted butter, melted, for brushing
- 1 large egg beaten with 1 tablespoon water, for egg wash (optional)
Directions
- Preheat the oven. Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Cut in the butter. Add the cold butter and work it into the flour with your fingertips or a pastry cutter until the pieces are the size of small peas. Keep the butter cold for the flakiest results.
- Add the mix-ins. Toss in the cheddar, bacon, and chives until evenly distributed.
- Add the buttermilk. Pour in the buttermilk and stir with a fork until a shaggy dough forms. Don’t overmix. A few dry spots are fine.
- Shape the dough. Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, rotate, and pat it out again. Repeat once more for extra layers.
- Cut the biscuits. Pat the dough to about 1 inch thick and cut into 8 squares with a sharp knife. Don’t twist the knife, which seals the edges and prevents rising.
- Bake. Place the biscuits on the baking sheet with their sides just touching so they rise taller. Brush the tops with egg wash if using. Bake for 15 to 18 minutes, until deep golden brown.
- Finish. Brush the hot biscuits with melted butter and let them cool for 5 minutes before serving.
Servings and Timing
- Prep time: 15 minutes
- Bake time: 15 to 18 minutes
- Total time: about 35 minutes
- Yield: 8 biscuits
Variations
- Breakfast sandwiches: I like to split the warm biscuits and fill them with a fried egg, a slice of cheese, and sausage or ham.
- Jalapeño cheddar: Add 2 tablespoons of finely diced pickled or fresh jalapeño to the dough.
- Ham and Swiss: Swap the bacon for diced ham and use Swiss or Gruyère in place of the cheddar.
- Vegetarian: Skip the bacon and add sautéed spinach, squeezed dry, or sun-dried tomatoes.
- Herb and garlic: Replace the chives with 1 tablespoon of chopped fresh rosemary or thyme.
- Drop biscuits: Add 2 extra tablespoons of buttermilk and spoon the dough onto the baking sheet instead of patting and cutting.
- Mini biscuits: Cut into 16 small squares and bake for 10 to 12 minutes.
Storage and Reheating
- Storing: Keep the biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Reheating: Warm in a 350°F (175°C) oven for 5 to 8 minutes to re-crisp the outside. The microwave works in a pinch for 15 to 20 seconds, but the biscuits will soften.
- Freezing: Freeze baked biscuits, wrapped well, for up to 3 months and reheat from frozen in a 350°F (175°C) oven for 12 to 15 minutes. You can also freeze the unbaked cut biscuits on a tray, then bake from frozen, adding 3 to 5 minutes to the baking time.
- Make ahead: Cut the biscuits and refrigerate them on the baking sheet, covered, for up to 2 hours before baking.
FAQs
Why didn’t my biscuits rise?
The butter may have been too warm, the baking powder old, or the dough overmixed. Keep the butter and buttermilk very cold, check that your leavening is fresh, and mix only until the dough comes together.
Can I make these without buttermilk?
Yes. Stir 1 tablespoon of lemon juice or white vinegar into 3/4 cup plus 2 tablespoons of whole milk and let it sit for 5 minutes before using.
Why are my biscuits dry or tough?
Too much flour or too much handling is usually the cause. Spoon the flour into the measuring cup and level it off, and handle the dough as little as possible.
Can I use pre-cooked bacon?
Absolutely. Use about 3/4 cup of precooked bacon crumbles. Chop them small so they distribute evenly through the dough.
Do I have to use a biscuit cutter?
No. Cutting the dough into squares with a knife means no scraps to re-roll, and the biscuits turn out just as tall and flaky.
Conclusion
These savory breakfast biscuits are flaky, cheesy, and packed with smoky bacon, which makes them perfect for busy mornings or a relaxed weekend brunch. They freeze well, they’re easy to customize, and they taste even better with a fried egg tucked inside. Bake a batch, and I think you’ll find yourself reaching for the recipe again and again. If you try them, I’d love to hear how they turn out!
Print
These savory breakfast biscuits are tall, flaky, and buttery, with sharp cheddar, crispy bacon, and fresh chives folded right into the dough. They bake in about 15 minutes and are delicious on their own, split and filled with a fried egg, or served alongside soup. Perfect for weekend brunch, grab-and-go mornings, or holiday spreads.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Total Time: 51 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 2 1/2 cups (315 g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon granulated sugar
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon black pepper
- 1/2 cup (115 g) very cold unsalted butter, cubed
- 1 cup (100 g) shredded sharp cheddar cheese
- 5 slices bacon, cooked and crumbled
- 2 tablespoons finely chopped fresh chives
- 3/4 cup (180 ml) cold buttermilk, plus 1 tablespoon for brushing
- 1 tablespoon melted butter, for brushing the tops
- Flaky sea salt, for sprinkling (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, salt, baking soda, and pepper.
- Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the cheddar, crumbled bacon, and chives.
- Make a well in the center and pour in 3/4 cup of the cold buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
- Fold the dough in thirds like a letter, then pat it out again to 1 inch thick. Repeat once more to create flaky layers.
- Cut out biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting. Re-pat the scraps once to cut out more.
- Place the biscuits on the prepared baking sheet with their sides touching for taller rises. Chill in the freezer for 10 minutes.
- Brush the tops with the remaining tablespoon of buttermilk and sprinkle with flaky salt if desired.
- Bake for 14 to 17 minutes, until tall and deep golden brown.
- Brush the warm biscuits with melted butter and serve right away.
Notes
- Keep the butter and buttermilk as cold as possible for the flakiest layers.
- Press the cutter straight down without twisting, which would seal the edges and prevent the biscuits from rising.
- Place the biscuits close together on the sheet so they support each other and rise taller.
- Do not overwork the dough. A shaggy, slightly sticky dough makes the most tender biscuits.
- Swap the bacon for cooked crumbled sausage, diced ham, or jalapeños for a different twist.
- Make a quick buttermilk substitute by stirring 2 teaspoons of lemon juice or vinegar into 3/4 cup of milk and letting it sit for 5 minutes.
- Store leftovers at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5 to 8 minutes.
- Freeze unbaked cut biscuits for up to 3 months. Bake from frozen, adding 3 to 5 minutes to the bake time.
Nutrition
- Serving Size: 1 biscuit
- Calories: 290
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 45 mg
