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Quick & Easy Family-Friendly Recipes

Cheddar Biscuits With Chives And Bacon

Lasted edited . Originally published by Blair

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

Chive Cheddar Biscuits made with bacon. A delicious and easy prep-ahead side dish or breakfast.

Total Time: 30 minutes
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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:

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
A close up of cheddar biscuits cut in half and spread with butter sitting on a plate
5 from 7 votes
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Cheddar Chive and Bacon Biscuits

Chive Cheddar Biscuits made with bacon. A delicious and easy prep-ahead side dish or breakfast.

Course Breakfast, Snack
Cuisine American
Keyword Biscuits with cheese, homemade biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 180 kcal
Author Blair

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

  1. Preheat oven to 450°F/230°C.

  2. In a small bowl, toss together cheese, chives, and bacon with 1 tablespoon flour. Set aside.

  3. 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).

  4. 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. 

  5. Gently fold in the cheese mixture.

  6. Turn dough onto a floured surface and knead for about 1 minute.

  7. Pat or roll out dough to ¾-inch thickness.

  8. Cut into rounds (I used a 2 ½ inch round biscuit cutter, but a juice glass will also work!).

  9. For crisp biscuits, place far apart on an ungreased baking sheet. For fluffier biscuits, place them close together (touching) on an ungreased baking sheet.

  10. 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. 

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.

Nutrition Facts
Cheddar Chive and Bacon Biscuits
Amount Per Serving (1 biscuit)
Calories 180 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 22mg7%
Sodium 249mg11%
Potassium 191mg5%
Carbohydrates 20g7%
Sugar 1g1%
Protein 5g10%
Vitamin A 230IU5%
Calcium 119mg12%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Reader Interactions

Comments

      • Bill Conk says

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

        Reply

        • Blair says

          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. 🙂

          Reply

      • Blair says

        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.”)

        Reply

  4. Jamie @ Love Bakes Good Cakes says

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

    Reply

  11. Pure Grace Farms says

    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!
    Blessings,
    Shari

    Reply

  12. Natashalh says

    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!

    Reply

    • Blair says

      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!

      Reply

  17. Ruwani says

    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.

    Reply

    • Blair says

      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!

      Reply

  18. Raechel Q. says

    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!

    Reply

    • Blair says

      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: http://allrecipes.com/video/70/how-to-cut-in-butter/
      Hope that helps!

      Reply

  19. kim says

    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.

    Reply

    • Blair says

      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!

      Reply

    • Blair says

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

      Reply

    • Blair says

      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! 🙂

      Reply

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