Mitch’s Flaky Cheddar Bacon Breakfast Biscuits

Is there anything better on a busy morning than a warm, savory biscuit fresh from the oven? These Cheddar Bacon Breakfast Biscuits are my family’s ultimate weekend request, a recipe that bridges the gap between my fine-dining past and my current life of joyful kitchen messes. They’re flaky, cheesy, and packed with that smoky flavor we all love, but with a simple swap that keeps things a bit lighter. Honestly, they might just be the perfect savory breakfast.

Top Reasons To Make It

First, they come together in about 30 minutes from bowl to table. You don’t need any special equipment—just a bowl, your hands, and a baking sheet. Second, they’re incredibly versatile. They freeze beautifully, making future mornings a breeze. And finally, that unbeatable combination of sharp cheddar and savory smoked turkey bacon is just a total crowd-pleaser. So good.

Ingredients

• 2 cups all-purpose flour: The base for a sturdy yet tender biscuit.
• 1 tablespoon baking powder: Our key leavener for that perfect rise.
• 1 teaspoon sugar: Just a hint to balance the savory notes.
• 3/4 teaspoon salt: Enhances all the other flavors.
• 1/4 teaspoon garlic powder: Adds a subtle, savory depth.
• 1/2 cup (1 stick) cold unsalted butter, cubed: Crucial for creating flaky layers.
• 3/4 cup cold whole milk: Binds the dough and adds richness.
• 1 cup shredded sharp cheddar cheese: For that classic, melty goodness.
• 4 slices cooked smoked turkey bacon, crumbled: Gives that smoky, savory flavor we’re after.
• 2 tablespoons chopped fresh chives: A fresh, bright finish.

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and garlic powder.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized bits of butter remaining.
4. Pour in the cold milk and stir with a fork until the dough just begins to come together. It will be a bit shaggy.
5. Gently fold in the shredded cheddar, crumbled turkey bacon, and chives until evenly distributed. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it down again to about 1-inch thick. Repeat this folding process one more time—this builds those beautiful, flaky layers.
7. Using a floured 2.5 or 3-inch biscuit cutter, press straight down to cut out biscuits. Avoid twisting the cutter. Gather the scraps, pat them together gently, and cut out remaining biscuits. You should get about 8-10.
8. Place the biscuits on the prepared baking sheet, about an inch apart. Bake for 12-15 minutes, or until they are golden brown on top. Serve immediately.

Variations & Substitutions

For a gluten-free version, swap in a 1:1 gluten-free baking flour blend. Dairy-free? Use your favorite plant-based butter and cheese, and swap the milk for an unsweetened, unflavored non-dairy alternative like oat or almond milk. Feel like a flavor twist? Try adding a pinch of smoked paprika or swapping the cheddar for pepper jack. And if you want to make mini biscuits for a breakfast buffet, just use a smaller cutter and reduce the baking time by a few minutes.

Pro Tips For Perfect Biscuits

Keep your ingredients cold, cold, cold. I sometimes even chill my bowl and flour for 10 minutes beforehand. When you work the butter in, you want to see those visible chunks—they’re the secret to flakiness. Don’t overwork the dough; a light touch is everything. And please, don’t twist the biscuit cutter. A straight-down press seals the edges and lets them rise up tall, not sideways. For a golden-brown top, you can brush the biscuits with a little extra milk or even a beaten egg before baking. Trust me, this makes them look so, so inviting.

Serving Ideas & Pairings

These biscuits are stars on their own, slathered with a little butter. But they’re also the foundation for an epic breakfast sandwich with a scrambled egg and a slice of tomato. They’re fantastic alongside a simple fruit salad for a balanced breakfast, or with a bowl of tomato soup for a cozy lunch. If you’re building a bigger breakfast buffet, they pair wonderfully with scrambled eggs, crispy breakfast potatoes, and some fresh fruit. They really are the ultimate savory breakfast sidekick.

Storage & Reheating

Let the biscuits cool completely before storing. They’ll keep in an airtight container at room temperature for about 2 days. For longer storage, freeze them on a sheet pan, then transfer to a freezer bag for up to 3 months. To reheat, pop them in a 350°F oven or toaster oven for about 10 minutes (15 if frozen) until warm and crisp again. The microwave will make them soft, so the oven is my go-to method.

Frequently Asked Questions

• Can I make the dough ahead of time? Absolutely. You can prepare the dough, cut out the biscuits, and keep them covered in the fridge overnight. Just bake them straight from the fridge in the morning, adding a minute or two to the baking time.
• What other quick breakfast ideas work with these biscuits? They’re perfect for meal prep! Make a batch on Sunday, and you have healthy breakfast recipes ready to grab all week.
• My biscuits didn’t rise very high. What happened? The two most common culprits are old baking powder (check the expiration date!) or overworking the dough, which develops too much gluten. Next time, a lighter touch should do the trick.
• Can I use pre-shredded cheese? You can, but I highly recommend shredding a block yourself. Pre-shredded cheese is coated to prevent clumping, which can make it a bit less melty. For the best, gooey results, shred your own.

And that’s it! I hope these Cheddar Bacon Breakfast Biscuits bring as much joy to your table as they do to mine.