Cheddar Bacon Breakfast Biscuits

Flaky, moist, loaded with crispy bacon and savory cheese, and slathered with garlic butter, these Cheddar Bacon Biscuits are the perfect side for breakfast, brunch, lunch, or dinner. They make the perfect make-ahead meal or meal on the go. Enjoy these Bisquick biscuits warm with a generous slathering of butter, or slice them and add a fried egg along with your favorite toppings for the ultimate biscuit breakfast sandwich. Picky eater approved.

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Why this is the best cheddar bacon biscuit recipe

This recipe is super easy. Thanks to Bisquick, there is very little measuring and prep work. All you have to do is dump everything into a bowl, mix it up, and scoop out the biscuits! It couldn't be easier.

This recipe is very simple. The biscuits themselves have only five ingredients. You read that right! Only 5! And they are all pantry staples that you probably already have on hand.

This recipe is quick. You have to cook your bacon, but aside from that, these biscuits take less than 10 minutes to cook. Even with the bacon time, you'll be eating in under a half hour.

These breakfast biscuits freeze beautifully. Cheddar bacon biscuits are the perfect make-ahead breakfast. You can make a big batch, freeze them, and then take one out for breakfast when you're ready.

What you'll need to make the best breakfast biscuits

EQUIPMENT

You will need a large mixing bowl and standard measuring cups and spoons for this recipe, as well as a spatula or wooden spoon to mix the dough. You will also need the following?

• Scoop set - I use the medium scoop in this set to make perfectly sized biscuits. It's important that they are uniform in size so that they are all done at the same time. If some are bigger and some are smaller, the bigger ones will still be doughy inside when the smaller ones are done cooking.
• Parchment paper - I always line my baking sheet with parchment paper. It makes clean up easier.
• Baking sheet - Any baking sheet or cookie sheet will be fine.
• Cooling rack - You'll need to remove the biscuits from the baking sheet to prevent them from continuing to cook after you take them out of the oven.
• Basting brush - This is to brush the garlic butter over the tops of the hot biscuits. You really can't get around using it unless you leave out the garlic butter (and you don't want to do that!).

INGREDIENTS

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Bisquick - You could make this recipe from scratch, but using Bisquick is a very easy shortcut that includes all the all purpose flour, eggs, baking powder, baking soda, and salt you need. I've seen lots of recipes for homemade Bisquick, so if you want to avoid using a commercial product, I'm sure you can find a way around it.
• Milk - I generally use whole milk, but you can use whatever dairy or non-dairy milk you like. The milk is the only liquid in the recipe, so you need it or you won't have a batter.
• Shredded cheddar cheese - I love extra sharp cheddar cheese but you can use whatever you like. You could even use a different variety of cheese if you'd rather.
• Dried chopped onions - These might be labeled dehydrated onions. If you want to, you could chop half an onion and sauté that in a tablespoon of the bacon grease or butter, and use that in place of the dried onion. This would make these tasty biscuits even better!
• Crumbled bacon - This is what takes the longest, in my opinion. If you can buy pre-cooked bacon, go for it. I usually bake my bacon on a baking sheet at 425ºF for 12-15 minutes.
• Melted butter - This is to brush over the hot biscuits. It makes them so yummy!
• Garlic powder - I prefer to use fresh pressed garlic to mix with my melted butter, but my original recipe called for garlic powder so that's what I went with here. If you want to use fresh, use just one clove (a nice, plump one, not a skinny one) and press it into the melted butter.

How to make the best bacon cheddar biscuits

1. Preheat the oven to 425ºF.
2. Mix Bisquick, onions, cheddar, and bacon in a large bowl.
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3. Pour in the milk.
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4. Mix until evenly moist.
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5. Line a baking sheet with parchment paper. Using a medium scoop, drop biscuits onto a baking sheet about an inch apart.
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6. Bake for 9 minutes.
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7. While biscuits are baking, melt butter and stir in garlic powder.
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8. Remove biscuits to a cooling rack.
9. Brush butter-garlic mixture over tops of biscuits.
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10. Sprinkle with chives or green onions and serve hot. You may like a smear of softened butter with your biscuit, or you can cut the biscuits in half and add a fried egg in the center for a quick and nutritious breakfast sandwich.
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11. Flakey biscuits can be cooled after baking and frozen for later. They will thaw in 30 minutes at room temperature.

Cook's tips for the best breakfast biscuits

If you cook your bacon immediately before making the biscuits, make sure to pat it dry and allow it to cool slightly. If it's too hot, it will melt the cheese in the dough and make a stringy mess.

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Recipe variations

As mentioned above in the ingredients section, you could sauté half an onion in a tablespoon of the bacon grease and add that to the flour mixture in place of the dehydrated onion. When I have extra time, I do this because it makes these delicious biscuits even better.

You can also use fresh pressed garlic in the melted butter in place of the garlic powder. This also dramatically improves an already delicious recipe.

Feel free to use buttermilk in place of whole milk. Buttermilk biscuits have flaky layers and taste so good! If you don't have buttermilk, you can mix 1 tablespoon plus 1 teaspoon of white vinegar into 1⅓ cups of whole milk. Let the mixture sit on the counter for 10-15 minutes and then mix it into the recipe as instructed.

This recipe doesn't contain a ton of bacon. Feel free to double the slices of bacon if you want your biscuits to be heartier.

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What to do with leftover breakfast biscuits

This is a great make-ahead recipe because the biscuits freeze so well.

Store leftovers in an airtight container or zippered plastic bag on the counter for up to 3 days. I don't recommend storing them in the refrigerator because chilling baked goods tends to dry them out.

If you want to heat up room temperature biscuits, you can either microwave for 20-30 seconds (they will get soft) or heat them in the air fryer at 375ºF for 1-2 minutes (they will be a little more crispy).

If desired, you can store the leftover biscuits in the freezer. Allow them to cool to room temperature, then place on a cool baking sheet in the freezer for two hours. Once the biscuits are hard, transfer them to a zippered freezer bag. The will stay fresh for one to two months.

To serve frozen biscuits, thaw on the counter for 30-60 minutes. If you want to eat the biscuit warm, you can reheat it in the air fryer at 375ºF for about 4 minutes or in the oven at 400ºF for about 8 minutes.

Try these other delicious bacon recipes:

• Bacon Omelet with Sun-Dried Tomatoes, Basil, and Feta Cheese
• Bacon & Leek Tart
• Cheesy Skillet Corn with Bacon
• World's Best Chili with Bacon
• Bacon Cheddar Deviled Eggs

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