Black Pepper & Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. I love any sort of savory bread and I’m a huge fan of biscuits, so this recipe is right in my wheelhouse!

Black Pepper & Bacon Biscuits may sound intimidating to make, but they’re actually really easy and are ready to go in the oven in less than 20 minutes. The biscuits are small enough that you can eat 2-3 of them and not even feel guilty. Not even a little bit.

The most important part when it comes to making biscuits is working quickly with your dough, the less you “handle” it the better, so once you get in there and incorporate the butter and cream cheese you really only need to mix in the bacon and black pepper for just a couple of seconds.

The best part of this recipe is that with just a few minutes of work you can feed a huge crowd (this recipe makes 36 biscuits) or you can cut them into larger sandwich sized biscuits and still make 16 very generously sized biscuits which can be stuffed with whatever you’d like for a delicious brunch sandwich.

You can also prepare the dough, bake them, and freeze them for later. I keep them in the freezer and take them out to toast on low heat in the toaster oven. 

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Black Pepper & Bacon Biscuits

5 from 1 vote

Recipe by Flip Flop Foodies Course: BrunchCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 4 cups 4 self-rising flour, plus more for dusting

• 8 tbsp 8 cold butter, cut into small cubes

• 4 oz 4 cold cream cheese, in small chunks

• 2 tsp 2 coarsely ground black pepper

• 1 1/2 cups 1 1/2 whole buttermilk

• 1 lb 1 cooked bacon, crumbled

• 1 tsp 1 kosher salt, for topping

• 1/4 tsp 1/4 coarsely ground black pepper, for topping

Directions

• Preheat oven to 450°F.
• In a large bowl, add in the flour and add the cubed butter into the flour, then the cream cheese into the mixture with a pastry cutter or mixing with your hands quickly until it looks like little pea sized crumbles and some flour.
• Add in the black pepper and the bacon. Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
• Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
• Flour a rolling pin and roll the dough out to 1/2 inch thickness in a rectangle. Cut the biscuits into 2 inch by 2 inch squares.
• Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
• Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top. Bake 15-17 minutes, rotating the pan halfway through baking.