Chive Cheddar Biscuits made with bacon. A delicious and easy prep-ahead side dish or breakfast.
Cheddar Biscuits with Chives and Bacon are the perfect, prep-ahead side dish for all of your brunches, showers, and Spring celebrations! The easy recipe only requires 15 minutes of prep, so you can bake the biscuits on a Sunday morning to enjoy with your omelet, or stash them in the freezer for a later date!
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 Easter brunch, Mother’s Day, and multiple baby showers on the horizon, I knew that these bacon biscuits would be the perfect side dish for all of our festive occasions.
These Cheddar Biscuits Are Ready In Just 30 Minutes!
I also love these bacon 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!
Other easy baked goods that you might enjoy:
Cheddar Chive and Bacon Biscuits
Chive Cheddar Biscuits made with bacon. A delicious and easy prep-ahead side dish or breakfast.
Ingredients
- 2 ounces cheddar cheese grated
- 2 tablespoons minced fresh chives
- ¼ cup diced cooked bacon
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup (1/2 stick) very cold butter
- ¾ cup whole milk or cream, plus more as needed
Instructions
Preheat oven to 450°F/230°C.
- 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 (or see note below about using a box grater with frozen butter).
Add milk and stir just enough to bring the ingredients together. This should make a soft, sticky dough. If the dough seems too dry, continue adding a splash of milk or cream to the bowl until the dough becomes sticky and forms a ball. Don't worry -- the dough will be less sticky and will come together nicely when it's kneaded on the flour surface and that extra flour is incorporated.
Gently fold in the cheese mixture.
- Turn dough onto a floured surface and knead for about 1 minute.
Pat or roll out dough to 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 (touching) on an ungreased baking sheet.
- Bake for 12-15 minutes or until golden brown on top.
Recipe Notes
You can prepare these biscuits in advance and keep them in the freezer until you're ready to enjoy them. To reheat, just place the biscuits in an oven or toaster oven at 325 degrees F until warm. You can even warm them in the microwave!
If you don't want bacon or chives in the biscuits, these are also delicious with just the cheddar cheese.Â
TIP: My dad suggests freezing your butter and using a box grater to grate the butter into your flour mixture. This makes it easier to combine with the dry ingredients -- especially if you don't have a pastry cutter.
This recipe for Cheddar Biscuits with Chives and Bacon was originally published in September, 2014. The post was updated in March, 2017.Â
Joybee says
September 25, 2014 at 8:59 pmYum these biscuits look and sound awesome. It’s almost like a savory scone…I bet they make great breakfast sandwiches.
Blair says
September 26, 2014 at 6:00 amJoybee…they do make great breakfast sandwiches! We enjoyed them with some eggs, cheese, and extra bacon in between!
Bill Conk says
November 8, 2016 at 7:27 amCan the unbaked biscuits be refrigerated over night, then baked the next day?
I’d like to bring them for Thanksgiving dinner with relatives.
Blair says
November 8, 2016 at 7:38 amHi, Bill! I honestly don’t know how refrigerating the dough would affect the biscuits. It might be fine, but I’ve never tried. Instead, what I’ve done in the past is bake them completely, cool them, and then wrap them tightly to save in the freezer until I’m ready to use them. I can vouch for the fact that they freeze nicely. 🙂
Jackie Woody says
April 7, 2017 at 10:53 amHow would I reheat for a bridal brunch if I bake and freeze?
Blair says
April 8, 2017 at 10:46 amHi, Jackie! I would keep them covered in foil while you reheat them in a 350-degree oven just until they’re warm. 🙂
SUZZY BILLOWS says
February 11, 2018 at 6:25 pmWHERE IS THE BUTTER IN THE DIRECTIONS?
Blair says
February 11, 2018 at 6:29 pmHi, Suzzy:
It’s in Step #3 (“In a separate bowl whisk together flour, baking powder, and salt. Use a pastry cutter or two forks to cut in butter.”)
Michelle @ A Dish of Daily Life says
September 25, 2014 at 10:06 pmThose muffins would be perfect with fall soups! Pinning and sharing!
Blair says
September 26, 2014 at 5:57 amThanks for sharing, Michelle!
Heather @ My Overflowing Cup says
September 25, 2014 at 11:50 pmBlair, I love the photos and the recipe. I’ve never made biscuits like this, but I need to. I’m pinning it now. Those donuts look incredible, too. Thanks for the links.
Blair says
September 26, 2014 at 5:57 amHi, Heather! Thanks for visiting…these biscuits are such a family favorite. Thanks for the pin, and I hope that you get to try them!
Jamie @ Love Bakes Good Cakes says
September 26, 2014 at 1:15 amSo simple and perfect with a bowl of soup! Thanks so much for linking up to Freedom Fridays! 🙂
Blair says
September 26, 2014 at 5:56 amHi, Jamie! Thanks so much for stopping by!
Shannon {Cozy Country Living} says
September 26, 2014 at 4:20 pmOh my gosh these biscuits look so good Blair! I can’t wait to give them a try, I think my family will love them!
Blair says
September 26, 2014 at 7:52 pmThanks so much, Shannon! And thanks for sharing them on Pinterest, Twitter, etc. You’re the best. 🙂
Amber @ HillsideMomma says
September 26, 2014 at 5:41 pmThese sound wonderful! I love homemade biscuits, can’t wait to try these out with some chili. I’ve featured this link on my “Feature Friday” post here: http://www.hillsidemomma.com/?p=397
If you’d rather not be featured, please let me know =)
Blair says
September 26, 2014 at 7:51 pmThanks, Amber! You’ll love them, and they are SO perfect alongside a bowl of chili!
Sheena @ Hot Eats and Cool Reads says
September 26, 2014 at 10:46 pmThese look so wonderful! Just pinned along with a few others! 🙂
Blair says
September 27, 2014 at 7:05 pmThanks so much for the pin, Sheena! They’re definitely tasty. 🙂
Meredith Wouters says
September 30, 2014 at 11:15 amOh my gosh these look delicious! Pinning to try later… (Found you on Merry Monday)
Blair says
October 1, 2014 at 2:19 pmThanks so much for the pin, Meredith!
Giovanna @ Love, Thyme and Honey says
September 30, 2014 at 1:03 pmYour biscuits looks amazing and just made me veryyy hungry! 🙂 Found you on Merry Monday too!:)
Blair says
October 1, 2014 at 2:18 pmThanks for stopping by, Giovanna!
Elizabeth says
September 30, 2014 at 5:12 pmBlair, so yummy!! It reminds me of Red Lobster biscuits but with bacon! Delish! Thank you for stopping by Merry Monday. I am pinning to my personal board!
Blair says
October 1, 2014 at 2:18 pmThanks, Elizabeth! I appreciate the pin, too! 🙂
Pure Grace Farms says
October 1, 2014 at 6:47 pmMy husband would love these. He is a huge fan of Red Lobsters Cheddar Bay Biscuits and yours look so much better, for one they have BACON! Thanks for sharing at Foodie Fridays. Hope to see you there again tomorrow!
Blessings,
Shari
Natashalh says
October 1, 2014 at 8:22 pmThese look tasty and beautiful! A friend made cheddar bacon scones last week and they were tasty, but these biscuits look far more light and airy. Visiting from Create it Thursday!
Blair says
October 2, 2014 at 7:42 amThanks, Natashalh! So glad that you stopped by. 🙂
christina says
October 1, 2014 at 11:26 pmDefinitely making these this weekend!
Blair says
October 2, 2014 at 7:43 amThanks, Christina! Enjoy! 🙂
Stephanie says
October 4, 2014 at 8:15 pmThese look so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
[email protected] in Pyjamas says
October 5, 2014 at 9:35 amThese sound great, I’d love to dip them into soup. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Melissa says
October 6, 2014 at 5:13 pmHave you ever tried these with whole wheat flour?
Blair says
October 6, 2014 at 9:20 pmHi, Melissa! No, I haven’t. 🙂 I bet they would be fine, although maybe a little bit more dense. In general, it seems to work best if you use half whole wheat flour and half AP flour when baking. Another great option is Whole Wheat Pastry Flour, which has a lighter texture and seems to result in fluffier baked goods. I’ve just never tried it with this particular recipe. Let me know if you give it a shot!
Ruwani says
January 17, 2016 at 4:35 pmHi Blair,
I made these scones few times and it turned out delicious ! My family love it ! Thank you so much for sharing the recipe. I have shared your recipe on my blog linking back to your blog.
Blair says
January 18, 2016 at 5:26 amThat’s awesome, Ruwani! I’m so glad that you liked the biscuits, and I truly appreciate you sharing them on your own blog. That’s wonderful! Have a great week!
Raechel Q. says
November 4, 2016 at 9:40 pmI don’t understand what you are meaning that I do with the butter? I’ve never made biscuits before, so this is a first! Should I melt the butter and add it? Or add it in chunks? Thank you!
Blair says
November 5, 2016 at 5:19 amHi, Raechel! No problem! You definitely do not want to melt the butter. In fact, the colder the butter — the better. You can even start with frozen butter. “Cutting in” butter is a method that is used in making biscuits, pie crusts, and other pastries in order to give them that light and flakey texture. It’s kind of hard to explain, so here’s a video that walks you through it: http://allrecipes.com/video/70/how-to-cut-in-butter/
Hope that helps!
kim says
March 30, 2017 at 12:21 amBlair I think your recipes are awesome. I have tried quite few them and loved them all. But I really appreciate is that you add the Nutrition list on your recipes as I am a diabetic I can adjust my portion size when I make on of your recipes. And I must thank you for that as I lost weight which helps my insulin intake lower. So keep those recipes coming. Thank you for taking the time to read my comment. And have a fantastic day tomorrow and every day. Kim
PS I rated this recipe as a five because made it in advance and tomorrow morning I will cook them over.
Blair says
March 30, 2017 at 6:29 amHi, Kim! That’s wonderful — I’m so glad that you find the recipes tasty and that you have figured out how to incorporate them into a healthy diet. I love hearing that!
Thanks for your support, and I hope that you have a wonderful day too! 🙂 Enjoy those biscuits!
Dorothy says
July 5, 2017 at 9:52 pmHey Blair! Do you think this recipe would work drop biscuit style or in a cast iron biscuit pan?
Blair says
July 6, 2017 at 6:31 amHi, Dorothy! I haven’t tried it drop biscuit style, so I’m not sure. The cast iron skillet method should work great, though!
Marge says
October 22, 2018 at 6:19 amHi Blair!
What is the ingredient under ½ teaspoon salt? It reads, “¼ cup ½ stick butter”
Blair says
October 22, 2018 at 7:02 amHi, Marge! The parentheses just got cut out, so I’ve fixed it now. It should be 1/4 cup (1/2 stick) of butter. 1/4 cup and half of a stick are the same thing. Hope that helps to clarify! 🙂