These Bacon Cheddar Biscuits are perfect for breakfast or even dinner! They are soft, tall, buttery, and flaky buttermilk biscuits filled with cheddar cheese and bacon. Because I mean, what’s not to love about anything with bacon and cheddar? These biscuits take your plain buttermilk biscuits up a notch…or two!
To make these cheddar cheese biscuits, you’ll start by whisking together the all-purpose flour, baking powder, baking soda, and salt.
Next, you’ll cut in some cold cubed butter with a pastry cutter. Why cold butter? The cold pieces of butter will melt in the oven and create little steam pockets, which means a taller and flakier biscuit. Once you’ve cut in the butter, mix in the shredded cheddar cheese and crumbled bacon.
Then gently stir in some cold buttermilk. Remember the colder your butter, the better!
Next, flatten the dough into a large rectangle and fold it into thirds, similar to how you would fold a letter for an envelope. Then, pat it down again and repeat the process two more times.
Folding the biscuit dough helps to ensure a flakier biscuit, so I would recommend you fold the dough a few times before cutting the biscuits!
Finally, use a biscuit cutter to cut out the biscuits and place them on a baking sheet. Just press your biscuit cutter straight down, then pull it back up. Avoid twisting your cutter because it prevents them from rising to their full potential.
If you prefer softer sides on your biscuits, then I suggest placing them side by side on the baking sheet. This will also help the biscuits to rise taller. I also like to brush the biscuits with a little extra buttermilk before popping them into the oven for a shinier, slightly crispy top.
Once the biscuits are fully baked, let them cool for a few minutes, then serve them with anything you prefer. These biscuits are perfect served with breakfast or you could even serve them up as a side for dinner.
Can I freeze Bacon Cheddar Biscuits?
Absolutely! Once the biscuits have cooled, place them on a baking tray and freeze until hardened. Then, seal in a freezer bag for up to 3 months. To thaw, place on your counter and let them come to room temperature.
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