Homemade Bacon and Cheddar Biscuits are easy-to-make, fluffy, and savory. Each bite is loaded with sharp cheddar, green onions, bell pepper, and bacon. It's the perfect tender biscuit for your brunch spread.
These savory scones are inspired by our favorite bakery in San Francisco. When we lived there, we would get their bacon and cheddar scones every weekend. The bacon adds a smokiness while the bell peppers are cooked in bacon grease for maximum flavor. The green onions and cheddar add zest and sharpness that ties in the bacon and peppers. All of these ingredients are tucked between the flaky layers of the dough, making each bite full of umami flavors.
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Why You'll Love These Biscuits
- Flavor - Each bite is full of savory breakfast flavors.
- Texture - The scones are buttery with a soft interior and flaky exterior.
- Effort - You just need to mix the ingredients, chill the dough, then bake and enjoy!
Key Ingredients
- Bacon - Bacon provides the savory and juicy flavor crystals.
- Red bell pepper - Bell pepper has a bright flavor and is extra tasty when caramelized in the bacon fat.
- Green onions - Green onions add a little bite.
- Cheddar cheese - Cheddar cheese adds a sharp savoriness.
- Flour - Flour is the foundation for the biscuits.
- Baking powder - Baking powder makes the biscuit dough soft and tender.
- Butter - Use European has a higher fat content resulting in a crisper, buttery biscuit.
- Heavy whipping cream - The 30% fat content makes the biscuit dough moist.
These loaded breakfast biscuits are very low maintenance and are a great addition to your brunch table. We make these biscuits often and enjoy them with our morning tea and some eggs for a hearty weekend breakfast.
Instructions
Bacon and Bell Peppers
- Heat the oven - Preheat the oven to 425°F.
- Cook the Bacon - As the oven heats, place the bacon in the pan to form a single layer with some space between. Thoroughly cook the bacon so it's crispy, about 3 minutes per side. Then remove the bacon from the pan and chop it into small pieces. Set these bacon bits aside while you cook the peppers.
- Cook the Bell Peppers - Next, add the bell peppers to the pan and cook them in the bacon grease until tender. The bell peppers will be loaded with flavor from all of the bacon fat! Then remove the peppers from the pan and place them in a bowl to cool. Reserve the bacon and the peppers to be added to the flour once you start to make the biscuits.
Homemade Biscuits
- Mix the dry ingredients - In a large mixing bowl, add the flour, baking powder, salt, and pepper. Then whisk the dry ingredients until well mixed.
- Mix in the butter - Add the cubed butter to the dry ingredients and toss the butter until coated with flour. Use your fingers and palms to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold. These buttery bits will create pockets of air to make fluffy biscuits.
- Add the remaining ingredients - Now, add in the bacon, bell peppers, green onions, cheddar, and toss until covered in flour and butter bits. Then pour the heavy whipping cream into the flour mixture. Using a rubber baking spatula, gently fold in the cream just until the cream is incorporated. Use your hands to knead the dough a couple of times to fully incorporate the cream and flour. Be careful to not over mix.
- Shape the biscuits - Place the dough onto a floured surface and use your hands to gently pat the dough into a 6x7-inch rectangle. After, cut the dough in half lengthwise, then cut those rectangles in half crosswise, forming 4 smaller dough rectangles. Now for the flaky layers! Stack the four rectangles to form a tall tower of dough. Press down on the stack to form back into a rectangle. Press the dough into a 1-inch thick 9x7-inch rectangle.
- Bake the biscuits - Cut the rectangle in half lengthwise, then cut each rectangle into 3 or 4 squares depending on how large you want the biscuits to be. You can also use a round biscuit cutter if you prefer your biscuits to be circular. Place the squares on the lined baking sheet. Place in the oven and bake for 20-25 minutes or until lightly golden brown.
- Cool the biscuits then enjoy - Once baked, transfer the shortcakes onto a cooling rack to cool before serving.
Baking Tips
- Cold Butter - The flakes of cold butter create pockets of air in the dough, which make the biscuits fluffy and airy.
- Careful Mixing - To maintain the fluffiness of the dough, careful mixing is a must. Carefully mix the dough until the ingredients are just mixed so you don't melt the butter and deflate the biscuits.
Variations
- Vegetarian - Omit bacon from the recipe and instead increase the amount of bell peppers and cheese.
- Cheese - Instead of cheddar, use a white cheddar, jalapeño pepper jack, gruyere or whatever cheese you prefer.
- Gluten-free - To make this recipe gluten free, use gluten free flour.
Related Recipes
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📖 Recipe
Homemade Biscuits with Cheddar and Bacon
Our Homemade Biscuits recipe features easy-to-make fluffy, savory biscuits made to be dipped in the yolk of a fried egg. Each bite is loaded with flavor, including sharp cheddar, green onions, bell pepper, and bacon. It’s the perfect tender biscuit for your brunch spread.
Servings: 6
Calories: 639kcal
Equipment
Ingredients
- 6 oz bacon
- ½ red bell pepper finely chopped
- ½ cup green onions chopped (about 3 green onions)
- 1 cup cheddar grated
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ½ cup butter 1 stick, cubed
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 425°F.
Bacon and Bell Peppers
- While the oven gets hot, heat a frying pan on medium heat on the stovetop to cook the bacon. Place the strips of bacon in the pan to form a single layer with some space between. Flip the bacon so that both sides cook, about 3 minutes per side. Remove the bacon from the pan and set aside to cool.6 oz bacon
- In the same pan, add the bell peppers and cook them in the bacon grease until soft and tender, about 5-7 minutes. Remove from the pan and place in a bowl to cool. As the peppers cool, chop the crisp bacon into small bits. Reserve the bacon and the peppers to be added to the flour in the following steps.½ red bell pepper
Biscuits
- In a large mixing bowl, place the flour, baking powder, salt, and pepper. Whisk the dry ingredients until well mixed.2 cups flour, 1 tablespoon baking powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Add the cubed butter to the dry ingredients. Toss the butter until coated with flour. Then, use your hands to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold.½ cup butter
- Add in the bacon, bell peppers, green onions, cheddar, and toss until incorporated.½ cup green onions, 1 cup cheddar
- Pour 1 cup of the heavy whipping cream into the flour mixture. Using a rubber baking spatula, gently fold in the cream just until the cream is incorporated. Then, use your hands to knead the dough a couple of times to fully incorporate the cream and flour. Be careful to not over mix.1 cup heavy whipping cream
- Place the dough onto a floured surface and use your hands to gently pat the dough into a 6x7-inch rectangle. Cut the dough in half lengthwise, then cut those rectangles in half crosswise, forming 4 equal rectangles.
- Then, stack the four rectangles to form a tall tower of dough. Press down on the stack to form back into a rectangle. Press the dough into a 1-inch thick 9x7-inch rectangle.
- Cut the rectangle in half lengthwise, then cut each rectangle into 3 or 4 squares depending on how large you want the biscuits to be. Place the squares on the baking sheet and place in the freezer for 10 minutes. Place the baking sheet in the oven and bake for 20-25 minutes or until golden.
- Once baked, transfer the shortcakes onto a cooling rack to cool.
Notes
Storage
- Store leftover biscuits in an air-tight container or cloche for up to 3 days. To warm, heat them in the oven at 250°F on a baking sheet until warm.
- Cold Butter - Use cold butter flakes to create pockets of air in the dough, making the biscuits fluffy and airy.
- Careful Mixing - Carefully mix the dough until the ingredients are just mixed so you don't melt the butter and deflate the biscuits.
Nutrition
Calories: 639kcal | Carbohydrates: 36g | Protein: 11g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 103mg | Sodium: 798mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 14mg | Calcium: 317mg | Iron: 3mg
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Chris
Made these breakfast biscuits this weekend and they were divine! So filling and flavorful 🙂