Cheddar Bacon and Chive Biscuits
I love biscuits. So far, I’ve posted a super simple guide for biscuits and how to make drop biscuits in your food processor. Both of these are great biscuit recipes that I suggest you check out. Today I bring you something new to add to your biscuit making skill set. Cheddar, Bacon, and Chive Biscuits!
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This recipe was originally published on December 27, 2018. It was updated on July 8, 2021 with updates.
Savory Solutions
I made these savory biscuits for the first time a few years ago for my dad’s retirement brunch. When I hosted the party, I decided to bake three delicious items to fill my adorable three tiered treat stand I got from Ikea.
It was easy enough to come up with the first two sweet options, but I figured I needed to add a savory option as well. After consulting with Pinterest, my dad, and Josh, I landed on Cheddar, Bacon, and Chive Biscuits. I’ve never made a biscuit with flavor additions, so I was eager to see how this would all work out.
Sweetness Overload
A bit of a side note here, but give me a second. My poor husband. I bake and bake and bake, but this fella is not a huge fan of baked goods, so I’m usually putting on the pressure to help me finish off some cupcakes.
His sweet tooth is more for frozen treats, even in December. But, he loved these Cheddar, Bacon, and Chive Biscuits! I guess I should make more savory baked goods. If you have any requests or suggestions, tell me in the comments below!
Back to Your Regularly Scheduled Post
Okay, back on track. In the past 6 months, I’ve made quite a few batches of biscuits and I’ve figured out that they’re pretty darn easy to make. This recipe for Cheddar, Bacon, and Chive Biscuits was no exception! I highly recommend making these for your next brunch. And yes, your next party should be a brunch because all parties should be brunches. (I love breakfast.)
Heck, make these just because you want biscuits in your life! I made the bacon in advance, so I was able to prep these in just 15 minutes. To make the bacon, put bacon slices on a foil lined baking tray and cook at 400℉ for 12- 17 minutes (or to your liking), flipping halfway through.
Cheddar, Bacon, and Chive Biscuits
My immediate concern was working the dough too much as I fold in the cheese, bacon, and chives. In order to achieve a more tender biscuit, I decided to use a mixture of AP and cake flours, like I did in my Drop Biscuits. To me, this just adds a little insurance that the biscuits will be soft, but all AP flour is perfectly fine.
Butter is a very important factor when making biscuits. I don’t usually keep salted butter on hand (unless I don’t pay attention while shopping and buy the wrong one…), but if you have it, use it! You’ll have to omit the added salt.
Related Reading: Mini Blueberry Muffins
Top Tips for Biscuits
Every time you re-roll your dough, more gluten develops and you’re in for a flatter, tougher biscuit. The difference is visible, so treat your dough gently. I was desperate to get as much food out of my ingredients as possible so I rolled out the dough about 3 times. They still taste good, but the texture is greatly impacted.
Another thing to keep in mind, the thickness of your rolled out dough and the size of your biscuit cutter will make a big difference on the number of biscuits you’ll get from this recipe. I’ve made as few as 7 and as many as 14 from this recipe.
Biscuit Method Madness
More often than not, I choose to make my biscuits and pie dough in a food processor. It’s a quick and easy option. But it’s also harder to control the dough, so this time around, I used my pastry blender.
Once your dough is just about combined, dump in your cheese, bacon, and chives. Gently, but thoroughly knead the ingredients into the dough. There’s a lot going on here, but try your best not to over work the dough, otherwise your biscuits will be a bit tough.
Enjoy!
I know you’re going to enjoy these delicious biscuits stuffed with cheddar cheese, crumbled bacon, and fresh chives. The flavors are well- balanced and oh so satisfying. You’ll be able to impress the guests at your next brunch with this recipe. They don’t even need to know they take only 30 minutes. Send this recipe to your BFF and plan your next brunch!
Cheddar, Bacon, and Chive Biscuits
Ingredients
- 4 oz shredded cheddar cheese
- 3 Tbsps fresh chives minced
- 1.5 oz cooked bacon diced (about 7 strips)
- 7 oz all- purpose flour +1 Tbsp extra
- 1.5 oz cake flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 2 oz cold unsalted butter diced
- 6 fl oz milk
- melted salted butter for brushing tops optional
Instructions
- Preheat the oven to 450℉. Line baking sheet with parchment paper or silicone mats.
- In a small bowl, toss the cheese, bacon, and chives with the extra tablespoon of flour. Set aside.
- Put the flours, baking powder, and salt in a bowl and whisk to combine. Add your cold, diced butter to the bowl, distributing it evenly over the dry ingredients. Use a pastry blender to cut the fat into the dry ingredients until you have pea sized chunks. A few larger chunks are fine.
- Pour the milk over the mixture and use a spoon or spatula to gently combine. Add the cheese, bacon, and chive mixture. Gently fold the ingredients into the dough just until evenly distributed.
- Turn the dough out onto a lightly floured surface and knead for less than 1 minute, just to bring it together. Pat or roll the dough into a circle about 1/2 - 3/4 inch in thickness.
- Using a biscuit cutter or a glass, cut the dough into circles. Place the biscuits onto the prepared baking sheet. Space them apart for crispy sides, or close together for soft sides.
- If you like, brush the tops of the biscuits with melted butter (salted is better for this). Bake for 10- 15 minutes, depending on the size of your cutter. They should be a light golden brown.
Notes
- Depending on the size of your cutter and the thickness of your dough, you can get 7- 14 biscuits out one batch.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
2 Comments
m ting
I’m looking forward to trying this out with a buttermilk subsitution for a slightly tangy biscuit. I incorporate the ingredients in by quasi-laminating the dough with filling three times. Essentially, hand flatten to a large rectangle, sprinkle 1/3 of the filling on half the dough, fold in half, repeat twice. Thanks for the great recipe!
Colleen
I love how you’re folding in the yummy extras. That’s a great idea! I’ll have to try that next time 😀