Cheddar Chive and Bacon Biscuits are the perfect, simple recipe to accompany this season’s soups, chilis, or casseroles. They come together in just minutes, and they are packed with flavor!
This recipe was inspired by my friend Margeaux, who is one of my favorite recipe sharers! She loves to cook as much as I do, and she’s full of great ideas (remember her amazing coleslaw?!). When she told me about some scones that she had made using cheddar, chives, and bacon, I knew that I needed to create my own version at home. With all of the soup and chili that we’ve been eating this fall, they are the perfect side dish! We also love them for breakfast with some ham, eggs, or more bacon! As Margeaux says, “mmmmm….bacon.”
I also love these biscuits because they are completely nostalgic. I used my dad’s biscuit recipe, which he has been making for as long as I can remember. I have vivid images from my childhood of enjoying the plain version with strawberry jam on Sunday mornings before church. They are 100% comfort food for me because they remind me of my parents! Plus, they just taste really good. They’re not greasy at all, and I love that my boys now enjoy them (with jam!), too. I think that GrandDaddy will probably be making a batch for my little guys the next time we visit!
- 4 ounces cheddar cheese, grated
- 3 tablespoons minced fresh chives
- ½ cup diced cooked bacon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (1/2 stick) butter
- ¾ cup milk
- Preheat oven to 450 degrees F.
- In a small bowl, toss together cheese, chives, and bacon with 1 tablespoon flour. Set aside.
- In a separate bowl whisk together flour, baking powder, and salt. Use a pastry cutter or two forks to cut in butter.
- Add milk and stir just enough to bring the ingredients together. This should make a soft dough. Gently fold in the cheese mixture.
- Turn dough onto a floured surface and knead for about 1 minute.
- Pat or roll out dough to ½ or ¾-inch thickness.
- Cut into rounds (I used a 2 ½ inch round biscuit cutter, but a juice glass will also work!).
- For crisp biscuits, place far apart on an ungreased baking sheet. For fluffier biscuits, place them close together on an ungreased baking sheet.
- Bake for 12-15 minutes or until golden brown on top.
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