Bacon, Cheddar, and Herb Biscuits are flaky, buttery, flavor-packed biscuits – perfect for breakfast or brunch!
I hadn’t made biscuits in a long time, but today my son is home sick.
The poor kid has a high fever and is so lethargic. It’s impossible for me to concentrate on work even in short spurts while my child is ill, so I took the day off from work projects and snuggled my sad sick son.
He of course has been sleeping off his illness, and seeing as how staring at him while trying to use my mental powers to will his fever to break wasn’t very productive, I moved on to do what I knew best: I made brunch.
Bacon, eggs, and biscuits. Comfort food for times in need of comfort.
Bacon, Cheddar, and Herb Biscuits
Here’s a super easy and relatively quick recipe for the biscuits I made. They are flaky and buttery and oh so yummy. Packed with bacon and cheddar cheese, they’re full of flavor. Enjoy these with a hot cup of tea, coffee, or milk.
Like a lot of the food I make, I cut adult-size biscuits and also kid-size biscuits. This isn’t Starbucks: my kid doesn’t need a biscuit the size of his head (seriously, Starbucks: what’s up with those ginormous scones?).
Be sure to read the bottom of the post for substitution/add-in ideas.
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 2-1/2 teaspoons sugar
- 1 teaspoon salt
- 5 tablespoons cold butter diced into little squares
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese
- 2-3 slices of bacon cooked and crumbled
- 1 teaspoon dried herbs chives, sage, thyme are all great!
- Preheat the oven to 425°F. Sift the flour, baking powder, baking soda, sugar, and salt into a mixing bowl. Using a fork, pastry cutter, or even your hands, cut the butter into the flour until it resembles cornmeal.
- Add the milk and mix until it's just blended.
- Add the cheddar cheese, bacon, and herbs and continue mixing the dough until it comes together to form a ball.
- Turn the dough out onto a well-floured surface. Gently pat the dough down with your hands and fold it over onto itself. Pat the dough down and fold it over a couple of times. Loosely cover the dough with a clean kitchen towel and let it rest for about 20 minutes to half an hour.
- Being careful not to overwork the dough, roll it out until it is 3/4 to 1 inch thick. I honestly just flatten the dough with my hands. Biscuits are meant to have grooves and little hills; perfectly shaped biscuits kind of creep me out. So feel free to just pat the dough down with your hands, or use a rolling pin if you wish. Cut dough into biscuits using a 2" circle cutter for adult-size biscuits and a 1- to a 1-1/2" circle cutter for kid-size biscuits.
- Place the biscuits on a cookie sheet and bake until uniformly golden brown, 10–14 minutes (mine are usually done right at 10 minutes).
MAKE AHEAD: Biscuits are wonderful because you can make them ahead and freeze them for later. They keep well in an airtight ziploc bag for at least 2-3 weeks. Just thaw out in the refrigerator when you’re ready to eat more, and heat up at 350 degrees for about 5-7 minutes.
MAKE IT YOUR WAY: This recipe is so versatile. You can even make it without the cheddar cheese if you’d like. You can also add in fresh herbs like chives, rosemary or sage.