Homemade Bacon Cheddar Biscuits Recipe: How to Make Tall, Flaky Biscuits at Home

Essential Concepts

• Use very cold butter and cold buttermilk so the biscuits rise higher and bake flaky, not greasy.
• Mix only until the dough holds together; overmixing makes biscuits dense and tough.
• Fold the dough a few times to create layers, then cut straight down without twisting the cutter.
• Bake hot (about 450°F / 230°C) until lightly browned, usually 16 to 20 minutes. (Live Well Bake Often)
• Cool and store promptly; refrigerate leftovers within 2 hours and reheat thoroughly before eating. (FoodSafety.gov)

Background or Introduction

Bacon cheddar biscuits are savory, tender biscuits made with cold butter, buttermilk, cheese, and cooked bacon. They are meant to be tall, flaky, and rich, with clear layers when you pull one apart. The flavor should read as buttery first, then gently tangy from buttermilk, with salty bacon and sharp cheese in the background.

Homemade biscuits can feel finicky because small changes in temperature, mixing, and measuring affect the rise. This article focuses on the practical “why” behind each step, then gives a complete recipe in U.S. and metric measures. If a detail can vary by kitchen, it is stated plainly so you can adjust without guessing.

What should homemade bacon cheddar biscuits taste and look like?

A good bacon cheddar biscuit is crisp at the edges, tender inside, and visibly layered. The crumb should look slightly irregular, not cake-like. The bacon and cheese should be distributed throughout without melting into a single greasy pocket.

If the biscuit is squat and bready, the usual causes are warm butter, overworked dough, or too little leavening. If it is dry and crumbly, the dough likely needed a bit more liquid or was compressed too firmly during shaping.

What ingredients do you need for bacon cheddar biscuits?

You only need a short list, but each ingredient has a job. Biscuits are less forgiving than many quick breads because the structure is built quickly and baked immediately.

All-purpose flour: what does it do?

Flour provides the framework. In biscuit dough, you want enough structure to hold a rise but not so much gluten development that the crumb becomes chewy. That is why gentle mixing matters.

Measuring flour by weight is more consistent than using cups. If you measure by volume, spoon flour into the cup and level it off. Packing flour into a cup can add more than you think and can dry out the dough.

Baking powder and baking soda: why use both?

Baking powder provides most of the lift. Baking soda supports browning and adds extra lift when there is an acidic ingredient present, such as buttermilk.

The exact rise depends on freshness. Baking powder and baking soda lose strength over time, especially if they have been stored open in a humid kitchen.

Salt and a small amount of sugar: what is the point?

Salt sharpens flavor and keeps the biscuit from tasting flat. A small amount of sugar does not make the biscuit “sweet.” It balances the saltiness of bacon and cheese and can support browning in a hot oven.

Butter: why must it be cold?

Butter is the main source of tenderness and layers. In biscuit dough, cold butter stays in pieces. In the oven, those pieces melt and release steam, which helps lift and separate layers.

If the butter softens before baking, it blends into the flour and behaves more like a shortening effect, which can reduce flake and make the biscuits spread.

Buttermilk: what does it change?

Buttermilk adds acidity and moisture. The acidity supports baking soda and also slightly weakens gluten, which helps tenderness.

Buttermilk thickness varies by product. Some are thin, some are closer to drinkable yogurt. That means the exact amount needed can vary by a tablespoon or two. The dough should look shaggy but hold together when pressed.

Bacon: how should it be prepared?

Use cooked bacon that has been cooled and crumbled. Excess grease can make biscuits heavy and can interfere with the flour’s ability to absorb liquid. Drain cooked bacon well and blot if it looks oily.

Bacon salt levels vary. If your bacon is very salty and your cheese is sharp and salty, you may prefer the lower end of salt in the dough.

Cheddar: which kind melts best?

Any cheddar that you like eating works, but sharper cheddar gives more flavor per bite. For melting, freshly shredded cheese often blends more smoothly into dough than pre-shredded cheese because pre-shredded cheese is typically treated to reduce clumping, which can slow melting. (Live Well Bake Often)

Why do biscuits rise tall and turn flaky?

They rise tall for two main reasons: lift from leaveners and lift from steam. They turn flaky when the dough contains distinct, cold fat pieces and when the dough is folded to create layers.

Gluten: what it is and why you want less of it here

Gluten is the protein network that forms when flour is mixed with liquid. It is useful in bread, but in biscuits it can make the texture chewy. Minimal mixing and a gentle hand help keep gluten development low.

Layers: what folding actually does

Folding stacks the dough onto itself so butter is spread into thin sheets and pockets. Those remember their shape in the oven, and the steam separates them. Folding does not need to be perfect. It only needs to be deliberate and limited.

How cold should the ingredients be, really?

Cold is not a vibe. It is a range. Ideally, butter is straight from the refrigerator and cut into cubes, and buttermilk is refrigerator-cold. If your kitchen is warm, the dough can heat quickly once you start mixing.

Two practical signs the dough is getting too warm:

• The butter pieces start looking smeared instead of pebble-like.
• The dough becomes glossy or sticky in a way that feels oily.

If that happens, stop and chill the dough, or chill the cut biscuits on the baking sheet for 5 to 10 minutes before baking.

How should you handle bacon in biscuit dough without making it greasy?

Use bacon that is cooked until the fat has rendered and the strips are no longer floppy. Then cool it fully before adding it to the flour mixture. Warm bacon can soften the butter and push the dough toward a greasy texture.

Crumbled bacon size matters. Very large chunks can create weak points where the biscuit breaks. Very fine crumbs can disappear. Aim for pieces about the size of a pea to a bean.

If you have bacon drippings on the plate, do not add them to the dough. They can be used elsewhere, but in biscuits they often work against height.

What equipment helps most?

You can make biscuits with basic tools, but a few items make the work cleaner and more consistent.

Mixing bowl and a sturdy fork or pastry cutter

A pastry cutter makes it easier to cut butter into flour without warming it. A fork works, but it is slower and can press butter into the flour if you work aggressively.

Bench scraper

A bench scraper helps gather crumbs and fold the dough without using warm hands as much.

Biscuit cutter, sharp-edged

A sharp cutter gives a cleaner edge and better rise. If you do not have one, a sharp-edged drinking glass can work, but avoid thin, rolled rims that compress the dough.

Bacon Cheddar Biscuits Recipe (U.S. and Metric)

This recipe yields about 9 to 10 biscuits, depending on cutter size and how tightly you pack cuts.

Ingredients

Ingredient	U.S. measure	Metric measure
All-purpose flour	2 cups	250 g
Baking powder	1 tablespoon	about 12 g (varies by brand)
Baking soda	1/4 teaspoon	about 1 g
Granulated sugar	2 teaspoons	about 8 g
Fine salt	3/4 teaspoon	about 4 to 5 g (varies by salt type)
Unsalted butter, very cold, cubed	6 tablespoons	85 g
Cheddar cheese, shredded	3/4 cup	70 g
Cooked bacon, cooled, crumbled	1/2 cup (about 8 slices cooked)	45 g
Cold buttermilk	3/4 cup, plus more for brushing	180 ml, plus more for brushing
Optional: melted butter for finishing	1 to 2 tablespoons	15 to 30 g

Ingredient amounts and the 450°F / 230°C bake are consistent with the referenced baseline method. (Live Well Bake Often)

Method

1. Heat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat. (Live Well Bake Often)
2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt until evenly mixed. (Live Well Bake Often)
3. Add the cold butter cubes. Cut them into the flour until the mixture looks like coarse crumbs with many pea-sized butter pieces. Do not aim for uniformity. Those butter pieces are the future layers. (Live Well Bake Often)
4. Add the shredded cheddar and crumbled bacon. Toss well so the add-ins are coated in flour. This helps keep them evenly distributed. (Live Well Bake Often)
5. Pour in the cold buttermilk. Stir gently until the dough begins to clump. If you still see dry flour at the bottom, drizzle in a tablespoon or two more buttermilk as needed. The exact amount can vary with flour type and buttermilk thickness. (Live Well Bake Often)
6. Turn the dough and loose crumbs onto a lightly floured surface. Gently press the dough together. If it looks dry and refuses to hold, add a small splash of buttermilk and press again.
7. Pat into a rectangle about 1/2 inch (about 13 mm) thick. Fold the dough into thirds like a letter. Rotate the dough, gather crumbs, and pat back into a rectangle. Repeat the fold two more times. This layering step supports a flakier rise. (Live Well Bake Often)
8. Pat the dough again to about 1/2 inch (13 mm) thick. Using a floured 2.5-inch (about 6.5 cm) biscuit cutter, cut straight down and lift straight up. Do not twist. Twisting can seal edges and reduce rise. (Live Well Bake Often)
9. Place biscuits on the baking sheet touching each other for taller sides and softer edges. For crisper edges, space them apart, but expect slightly less height. Brush the tops lightly with buttermilk. (Live Well Bake Often)
10. Bake 16 to 20 minutes, until lightly golden and set. If the tops brown too quickly before the centers feel firm, loosely tent with foil and continue baking. (Live Well Bake Often)
11. Cool for a few minutes before serving. If you like, brush with melted butter right after baking for a softer top and richer flavor.

Doneness: how do you know they are baked through?

Time is a guide, not a promise. Ovens vary, baking sheets vary, and biscuit size varies.

Look for these signs:

• The biscuits have visibly risen and the sides look set, not wet.
• The tops are lightly browned.
• When you gently lift one, the bottom is browned and dry.
• If you split one, the center should look moist but not raw or gummy.

What changes if you want more or less bacon and cheese?

You can adjust, but there are limits before the dough behaves differently.

If you increase cheese

More cheese adds fat and moisture and can reduce lift if pushed too far. As a practical range, increasing cheese by up to about 25 percent usually works without changing the liquids. Beyond that, the biscuits may spread more and brown faster.

If you increase bacon

Bacon adds salt and fat. If you add more bacon, keep pieces small and well-drained. Consider reducing salt slightly if your bacon is notably salty.

If you want a stronger cheddar flavor without adding more cheese

Use sharper cheddar. It gives more flavor without changing the dough balance.

Can you substitute buttermilk?

Yes, but results vary.

A common substitute is milk mixed with an acid such as lemon juice or vinegar and rested briefly. It provides acidity, but it does not fully replace buttermilk’s body, so the dough may feel slightly looser or bake slightly less tender. If your substitute looks thinner than buttermilk, hold back a tablespoon at first and add only as needed.

If you use yogurt thinned with milk, you may get closer to buttermilk thickness, but the exact consistency depends on the yogurt.

Troubleshooting: why did my biscuits turn out flat, dense, or dry?

Why are my biscuits flat?

Common causes:

• Butter warmed and blended into flour before baking.
• Baking powder was old or undermeasured.
• Dough was rolled too thin.
• Cutter was twisted, sealing edges.
• Biscuits were spaced far apart, reducing support for upward rise.

Fixes:

• Chill dough or cut biscuits before baking if the kitchen is warm.
• Replace leaveners if they are old or have been stored open for long periods.
• Measure thickness. Aim for about 1/2 inch (13 mm).
• Cut straight down with a sharp cutter.
• Bake biscuits touching if you want maximum height.

Why are my biscuits dense?

Common causes:

• Too much flour.
• Overmixing.
• Pressing or rolling too hard, compressing layers.

Fixes:

• Weigh flour if possible.
• Stir only until the dough holds together.
• Pat gently and fold with a light hand.

Why are my biscuits dry or crumbly?

Common causes:

• Too much flour or not enough buttermilk.
• Overbaking.
• Very lean cheese or low-fat dairy substitutes.

Fixes:

• Add buttermilk gradually until the dough holds when pressed.
• Bake just until set and lightly browned.
• If substituting dairy, expect a different texture and adjust liquid carefully.

Why did cheese leak out and burn?

Some leakage is normal. A lot usually means the cheese was in large clumps at the surface or the biscuits were cut through heavy pockets of cheese.

Fixes:

• Shred cheese finely and toss it thoroughly with flour before adding liquid.
• Avoid pressing cheese chunks onto the exterior during shaping.

How to store bacon cheddar biscuits safely and keep them tasting fresh

Because these biscuits contain meat and dairy, treat them as perishable.

Cooling and storage timeline

Let biscuits cool until warm, then store promptly. Refrigerate within 2 hours of baking, or within 1 hour if the room is very warm. This follows conservative food-safety guidance for perishable foods. (FoodSafety.gov)

Store in an airtight container. Refrigerated biscuits are usually best within 3 to 4 days for both quality and safety. (Ask USDA)

Reheating

Reheat in a 325°F to 350°F (165°C to 175°C) oven until heated through, typically 8 to 12 minutes depending on size and whether they were cut in half. A microwave works, but it can soften the exterior.

For a conservative safety benchmark when reheating leftovers, heat until steaming hot throughout; a food thermometer reading of 165°F (74°C) in the center is a widely used target in federal guidance. (Ask USDA)

Freezing baked biscuits

Freeze baked biscuits once fully cooled. Wrap well and store airtight to prevent freezer burn. For best quality, use within about 2 to 3 months, though the exact limit depends on packaging and freezer stability.

To reheat from frozen, thaw overnight in the refrigerator or reheat straight from frozen in a low oven until hot.

Freezing unbaked biscuits

Unbaked biscuits can be frozen on a tray until firm, then packed airtight. Bake from frozen, adding a few minutes to the bake time. Results depend on how cold your freezer is and how much the biscuits warm during transfer, so watch color and rise rather than relying on the clock.

Frequently Asked Questions

Can I make bacon cheddar biscuits without a biscuit cutter?

Yes. You can pat the dough into a rectangle and cut into squares with a sharp knife. This can reduce waste because there are no scraps to rework. Keep the cuts decisive and avoid dragging the knife, which can compress edges.

Why do recipes tell you not to twist the cutter?

Twisting compresses the edges and can seal layers. When edges are compressed, the biscuit has a harder time rising straight up. Cutting straight down supports better lift. (Live Well Bake Often)

Should biscuits touch on the pan or be spaced apart?

Touching biscuits tend to rise taller and bake with softer sides because steam is trapped between them. Spaced biscuits brown more around the edges. Choose based on the texture you want, not because one is “right.”

Can I use salted butter?

You can, but salt levels vary. If you use salted butter, reduce the added salt slightly, then adjust on the next batch if needed. With bacon and cheese in the dough, it is easy to overshoot salt.

What if I do not have buttermilk?

You can use a milk-and-acid substitute or thinned yogurt, but the thickness and acidity will differ by product. Add liquid gradually and stop when the dough holds together. Expect some variation in rise and tenderness.

How do I keep the bacon from softening the biscuit texture?

Use bacon that is cooked, drained, and fully cooled. Excess fat and warmth can soften butter in the dough and reduce lift. Keep the bacon pieces moderate in size and toss them with flour before adding buttermilk.

Can I bake these at a lower temperature?

You can, but the texture changes. A very hot oven supports rapid lift before butter fully melts out. At lower heat, biscuits may spread more and rise less. If you reduce oven temperature, extend bake time and watch for doneness cues rather than relying on the original time.

Why did my biscuits brown fast but stay underbaked inside?

This can happen with dark baking sheets, ovens that run hot, or biscuits cut thicker than expected. Use the center cues: set sides, firm bottom, and a center that is no longer raw. If the tops brown early, tent loosely with foil and continue baking. (Live Well Bake Often)