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Bacon Cheddar Biscuits

  • Serves: 10
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Calories: 521
bacon cheddar buttermilk biscuit recipe with chives and butter on a wire baking rack

Thanks to your trusty food processor, these cheesy buttermilk biscuits—laced with shredded cheddar cheese, chives and salty bacon—are just easy to whip up as they are to gobble up.

The Easiest Buttermilk Biscuit You’ve Ever Made

Let’s be real. Biscuits intimidate even the most seasoned home cook. They feel like something that only Grandmas get to be good at, while the rest of us flounder around elbow deep in flour, butter and buttermilk, churning out tough, rock-hard biscuits time and time again. Well, that whole story is just that—a story! The only secret about making homemade buttermilk biscuits is that they’re really quite easy. And this savory cheese-and-bacon version proves it! Letting your food processor do the initial work of cutting the butter into the flour is our sure-fire way to make sure they turn out consistently perfect. This cheese biscuit recipe is easy to customize, too. Skip the bacon if you’re not into it, swap scallions for chives if that’s what you’ve got around, add a little extra cheese—once you’ve got the hang of this simple biscuit dough, the sky’s the limit.

ingredient laid out for bacon cheddar scones butter, buttermilk, chives, flour baking powder, baking soda, salt

Tips for Making Cheese Biscuits in the Food Processor

OK, so. Biscuits in the food processor. This shortcut way of mixing the biscuit dough is almost fool-proof, but it helps to have a few things in mind as you work, so you understand not only what to do, but also WHY you’re doing it. Here’s a few tips:

  1. DO use cold butter and cold buttermilk. Like, as cold as possible (not frozen, though). You can even chill your flour, if you really want to go the extra mile. In order to have fluffy, flakey biscuits, the butter needs to be cold. Cold butter = air pockets when the biscuit bakes = flakey, tender biscuits.
  2. DO have a light hand when you pulse the biscuit dough in the food processor. Go for gentle, fast pulses, and when in doubt, stop for a second and check on the texture of the dough. Our recipe gives specific textures to watch for, so keep it close at hand as you pulse. Overmixing is the enemy of a tender buttermilk biscuit. If you are going to err, err on the side of under-mixing.
  3. Remember, you’ll be working the biscuit dough by hand after you create it in the food processor—you’ll need to shape it in order to cut out the biscuit shapes—so you really do want to be sure to just barely use the food processor to bring the dough together. You can always mix the dough a bit more by hand at the end of the process if need be.
butter, flour, baking soda, baking powder in the base of a food processor
butter, flour, baking soda, baking powder pulsed in the base of a food processor
butter, flour, baking soda, baking powder and cheddar in the base of a food processor
butter, flour, baking soda, baking powder and cheddar cheese pulsed in the base of a food processor
bacon added to cheddar cheese biscuit dough
bacon cheddar cheese and chive buttermilk biscuit dough on a marble surface

OK—Don’t Overmix. Got it! Now, What’s In This Bacon Cheddar Biscuit Recipe?

These cheesy, savory biscuits are buttery and tender and oh-so-flavorful, but you don’t need any fancy ingredients to make them. Here’s what you’ll need:

  • All-purpose flour
  • Butter
  • Baking powder
  • Baking soda
  • Onion powder
  • Cheddar cheese
  • Buttermilk
  • Bacon. Important tip! DO NOT add the bacon to the biscuit dough while it’s still warm. It will mess your dough up. It’s ideal if you can cook it, crumble it and chill it a bit before working the bacon into your biscuit dough. Also, the bacon is totally optional. If you’re not a bacon person, leave it out!
  • Chives or scallions
bacon cheddar cheese biscuits rolled out with flour on a marble surface
1 fold in bacon cheddar scone dough
2 folds in bacon cheddar biscuit dough on a marble surface with a pastry scraper
fluffy bacon cheddar cheese scone dough rolled out for  cheddar biscuits
Circular biscuit cutter being used on bacon, cheddar, chive dough
8 bacon cheddar chive biscuits on a baking sheet ready to go into the oven.

How To Make Biscuits

Alright, let’s get down to biscuits! First of all, take a deep breath—you can do this! You’re about to make flakey, rich, savory, cheese biscuits and then you’re going to eat them warm and steaming and fluffy from the oven and it is going to be amazing. Here’s how to do it:

  1. Start with your COLD flour & butter in the food processor. Pulse a couple of times, and stop as soon as the butter and flour mixture looks like small, pea-sized crumbles.
  2. Add baking powder, baking soda, salt and onion powder. Two more quick pulses.
  3. Now add the cheese (it doesn't hurt if this is cold, too). Two more quick pulses.
  4. Pour in the buttermilk. Pulse a couple of times, and stop as soon as the mixture looks a bit like biscuit dough. Remember—when in doubt, we want you to favor an under-mixed dough. Overmixing is not our friend!
  5. Dump the dough out onto a floured surface. Gently work in the bacon (if using) and chives. PRO TIP: if someone in your family has ice-cold hands, make them do the dough-handling!
  6. Form the dough into a rectangle that's about an inch thick. Fold it into itself in thirds, and flatten it again. It's basically just like on British Bake Off, when they make laminated dough! You've seen those episodes, right? Just us? OK, moving on.
  7. Cut the biscuits! If you've got a biscuit cutter, this is its moment to shine. If not, just use a sharp knife to cut the biscuits into even rectangles.
  8. Bake!
bacon cheddar and chive biscuits on a wire baking rack with chive butter

Tools You’ll Need:

We Don’t Bake All the Time, But When We Do, Here’s What We Make!

The oven is already pre-heated. Might as well go on a baking spree:

bacon cheddar and chive scones on a wire baking rack with chive butter
bacon cheddar and chive biscuits

Hey! You Made Bacon Cheese Biscuits!

And we want to hear about it! Snap a photo of your finished buttermilk biscuits, and maybe even a video of the beautiful people you share them with. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Bacon Cheddar Biscuits

  • Serves: 10
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Calories: 521

Ingredients

  • 2 ½ cups All-purpose flour
  • 8 tbsp Cold butter, cubed
  • 1 tbsp Baking powder
  • ½ tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Onion powder
  • 1 ½ cup Cheddar cheese, grated
  • 1 cup Cold buttermilk, plus more for top of biscuits
  • 1 lb Bacon, cooked and crumbled (optional)
  • ⅓ cup Chives, chopped

Method

  1. Preheat oven to 450°F.
  2. In a food processor, combine the flour and butter. Pulse until small (pea sized) crumbles appear. Add the baking powder, baking soda, salt and onion powder and pulse 2-3 more times.
  3. Add the shredded cheese and pulse 2-3 more times.
  4. Add the buttermilk and pulse just until mixture completely comes together, careful not to over-mix.
  5. Remove dough from the food processor and place on a lightly floured surface. Using your hands, work bacon and chives into the dough until combined.
  6. Using your hands press the dough into a rectangle 1-inch thick. Fold the rectangle into thirds and press to 1 inch thick again. Using a 2.5 inch biscuit cutter (for circles) or a sharp knife (for rectangles) cut out the biscuits. Continue to gather any scraps of dough, pat it back down and fold to desired thickness until you have ten biscuits.
  7. Arrange biscuits on a parchment lined baking sheet and brush with reserved buttermilk or an egg wash. Bake on center rack for 18-20 minutes. Cool slightly before serving

*Bacon is optional and chives can be interchanged with green onions if you don’t have chives.