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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!

Two cheddar biscuits with chives and bacon on a pewter plate

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?!).

Two cheddar biscuits on a plate with a mug and eggs in the background

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!

A close up of cheddar biscuits cut in half and spread with butter sitting on a plate

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:

A close up of cheddar biscuits cut in half and spread with butter sitting on a plate

Cheddar Chive and Bacon Biscuits

5 from 7 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings 10 servings
Calories 180 kcal
Chive Cheddar Biscuits made with bacon. A delicious and easy prep-ahead side dish or breakfast.


  • 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


  • 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.


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. 
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.


Serving: 1biscuitCalories: 180kcalCarbohydrates: 20gProtein: 5gFat: 8gSaturated Fat: 4gCholesterol: 22mgSodium: 249mgPotassium: 191mgSugar: 1gVitamin A: 230IUCalcium: 119mgIron: 1.3mg
Keyword: Biscuits with cheese, homemade biscuits
Course: Breakfast, Snack
Cuisine: American
Author: Blair Lonergan

This recipe for Cheddar Biscuits with Chives and Bacon was originally published in September, 2014. The post was updated in March, 2017. 


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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  1. Yum these biscuits look and sound awesome. It’s almost like a savory scone…I bet they make great breakfast sandwiches.

      1. Can the unbaked biscuits be refrigerated over night, then baked the next day?
        I’d like to bring them for Thanksgiving dinner with relatives.

        1. Hi, 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. 🙂

          1. Hi, Jackie! I would keep them covered in foil while you reheat them in a 350-degree oven just until they’re warm. 🙂

      1. Hi, 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.”)

  2. Blair, 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.

    1. Hi, Heather! Thanks for visiting…these biscuits are such a family favorite. Thanks for the pin, and I hope that you get to try them!

  3. So simple and perfect with a bowl of soup! Thanks so much for linking up to Freedom Fridays! 🙂

  4. Oh my gosh these biscuits look so good Blair! I can’t wait to give them a try, I think my family will love them!

  5. 5 stars
    Your biscuits looks amazing and just made me veryyy hungry! 🙂 Found you on Merry Monday too!:)

  6. Blair, 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!

  7. My 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!

  8. These 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!

  9. These 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!!

    1. Hi, 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!

  10. 5 stars
    Hi 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.

    1. That’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!

  11. 5 stars
    I 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!

    1. Hi, 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: https://allrecipes.com/video/70/how-to-cut-in-butter/
      Hope that helps!

  12. 5 stars
    Blair 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.

    1. Hi, 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!

  13. Hey Blair! Do you think this recipe would work drop biscuit style or in a cast iron biscuit pan?

    1. Hi, Dorothy! I haven’t tried it drop biscuit style, so I’m not sure. The cast iron skillet method should work great, though!

    1. Hi, 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! 🙂

  14. Can you substitute gluten free flour but follow the rest of the recipe the same in order to make a gluten free version?

    1. Hi, Kayla! I’ve honestly never baked with gluten-free flour, so I have no idea. If the package says that the GF flour is an equal 1:1 substitute for all-purpose flour, then it should work fine. Let me know if you give it a try! 🙂

  15. I’m concerned about kneading for 1 minute. I’ve always thought the less biscuit dough is handled the better. Help?