Bacon Cheddar Chive Breakfast Biscuits
Bacon Cheddar Chive Breakfast Biscuits are the perfect addition to your brunch spread! Easy to make and bursting with flavor, these tender, golden biscuits are loaded with sharp cheddar, vibrant chives, a hint of bell pepper, and crispy bacon. Get ready to impress your guests with these buttery, flaky, melt-in-your-mouth biscuits.
Servings: 16 biscuits
Calories: 479kcal
Equipment
Ingredients
Bacon Cheddar Chive Biscuits
- 12 oz bacon
- 1 medium red bell pepper finely chopped
- 4 cup all-purpose flour
- 2 tablespoon baking powder
- 2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup butter cubed
- 2 cup grated cheddar
- 1 cup chives finely chopped
- 2 cup heavy cream
Egg Wash
- 1 egg
- 1 tablespoon milk or heavy cream
Instructions
- Cook bacon - Cook the bacon on the stovetop. Place the skillet on the stovetop. Lay the bacon slices in a single layer within the cold skillet. Avoid overcrowding so the bacon cooks evenly. Turn the heat to medium. Flip the bacon so that both sides cook, about 5-7 minutes per side or until crispy. Remove the bacon from the pan and set aside to cool.12 oz bacon
- Cook bell peppers and chop 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. Set the bacon and the peppers aside to be added to the flour in the following steps.1 medium red bell pepper
- 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.4 cup all-purpose flour, 2 tablespoon baking powder, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
- 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.1 cup butter
- Add the mix-ins - Now, add in the bacon, bell peppers, chives, cheddar, and toss until covered in flour and butter bits. Then, pour the heavy 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.12 oz bacon, 1 medium red bell pepper, 2 cup grated cheddar, 1 cup chives, 2 cup heavy cream
- Fold dough - Place the dough onto a floured surface and use your hands to gently pat the dough into a ¾-inch thick rectangle. Fold into thirds like a letter and gently press the dough to form another ¾-inch thick rectangle. Rotate the dough 90 degrees, then repeat the process twice more. This step will create tender layers.
- Cut and chill dough - Pat the dough into a square that is ½ to ¾-inch thick. Then take a sharp knife and cut the dough in half lengthwise, then cut both rectangles into 8 pieces, resulting in 16 biscuits. Place the pieces on the baking sheet and chill in the refrigerator for 20 minutes. Optional, but recommended: Use a sharp knife to trim a thin strip of the outside edges of the biscuits to reveal the layers. This will allow the biscuits to bake taller. You can bake the scraps for a tasty snack too.
- Chill and brush with egg wash - While the biscuits chill, preheat the oven to 425°F and line a baking sheet with parchment paper. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream or milk. Remove the biscuits from the refrigerator and brush with egg wash.1 egg, 1 tablespoon milk
- Bake - Arrange the biscuits on a baking sheet so there is 2 inches between each one. Place the baking sheet in the oven and bake for 20-25 minutes or until golden. Bake the remaining biscuits. Once baked, transfer the biscuits onto a cooling rack to cool.
Video
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: 479kcal | Carbohydrates: 26g | Protein: 8g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.001g | Cholesterol: 80mg | Sodium: 603mg | Potassium: 107mg | Fiber: 1g | Sugar: 2g | Vitamin A: 729IU | Vitamin C: 2mg | Calcium: 235mg | Iron: 2mg