Black Pepper Cheddar Bacon Biscuits

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Black Pepper Cheddar Bacon Biscuits

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Black Pepper Cheddar Bacon Biscuits

So flaky, fluffy and buttery! With crisp bacon bits, sharp cheddar, black pepper + garlic. These are simply THE BEST!

I know I should really be focused on this wedding diet and all. You know, the whole shredding-for-the-wedding business.

But really, all I care about are these biscuits – the biscuits loaded with all of my favorite things — crisp bacon bits, extra-sharp cheddar cheese, garlic and black pepper.

Black Pepper Cheddar Bacon Biscuits

I’ve had these all week. So I think it’s safe to say that this has consumed my life now.

Because I can’t help but think – how can I incorporate more butter into these biscuits?

Do I just slather with melted butter on top, or do I just schmear with softened butter once I open these bad boys up? Do I do both?

Black Pepper Cheddar Bacon Biscuits

So flaky, fluffy and buttery! With crisp bacon bits, sharp cheddar, black pepper + garlic. These are simply THE BEST!

Black Pepper Cheddar Bacon Biscuits

Black Pepper Cheddar Bacon Biscuits45 minutes25 minutes

- 1 cup shredded extra-sharp cheddar cheese

- 1/4 cup chopped fresh parsley leaves

- 2 teaspoons freshly ground black pepper

- 3/4 cup unsalted butter, frozen

Black Pepper Cheddar Bacon Biscuits

- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

- In a large bowl, combine bacon, flour, cheese, parsley, baking powder, pepper, salt, baking soda and garlic powder.

- Grate butter using the large holes of a box grater. Stir into the flour mixture.

- Add buttermilk and stir using a rubber spatula until a soft dough forms.

Black Pepper Cheddar Bacon Biscuits

- Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 14-16 rounds using a 2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

- Remove biscuits from freezer. Place into oven and bake for 14-17 minutes, or until golden brown.

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Black Pepper Cheddar Bacon Biscuits

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Absolutely amazing. And fairly simple to make. I actually used a muffin tin but work great. My boyfriend loved them and requested more

A muffin tin is a great trick. Thanks for sharing!

I fell in love with this recipe but just to be sure – we dont use the “cup” method so often here – how many grams is 1 cup? Or how big cup do you use?

1 cup all-purpose flour weighs 4 1/4 ounces or 120 grams. Hope that helps, Veronika!

Black Pepper Cheddar Bacon Biscuits

I haven’t tried these yet but I’m wondering if you could make them as drop biscuits? I do not have enough room with my tiny kitchen to roll them out. Thanks in advance.

What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! ????

I made these biscuits and I don’t taste any of flavors. The biscuits were fluffy but there was no bacon, cheese, pepper or garlic. We flowed the recipe to exactly. Disappointed, I was waiting for strong cheese, pepper & bacon.

That’s too bad, Monika! I wonder what went wrong. I’ve had plenty of flavor when I made them last time.

Scrumptious! Easy and quick to make. Definitely a keeper.

Black Pepper Cheddar Bacon Biscuits

Hi! I just made these biscuits, and they came out very good. I did make a few adjustments/changes:

I did NOT freeze the biscuits after cutting them out; I used soured milk ; I didn’t add bacon because I didn’t have any; I did not line or grease my baking sheet and I only made half the recipe.

What meal do you serve with these?

You can serve these with any meal. ????

These are so delicious and worth the effort! Made a big batch and froze a bunch for later. Pulling them out tonight and my mouth is already watering.

Black Pepper Cheddar Bacon Biscuits

I made these and they were delicious! They made excellent breakfast sandwiches and froze well. Now I’m anxious to try some of your other biscuit recipes!

Please do! They’re all great!

These are amazing!!! Made them once and the whole fam loved them so now they are a weekly staple! Grew up with my mom making biscuits and never could match them … well these just took it up a notch! So easy and love they can be made ahead and frozen!

Just made these and they were fantastic! Thanks for the recipe. I used turkey bacon and added chives and no garlic powder. My husband loved them!!

Thank you for sharing, Michael!

Black Pepper Cheddar Bacon Biscuits

I made these biscuits last night for dinner and they did not disappoint!

My family loved them! I prepped them earlier in the day because I am super busy and I have 6 kids. I had to make my own buttermilk using the milk+vinegar sub since I didnt have any on hand and I already had that in the fridge. They turned out fine and I only have a few left. They had rave reviews. I would definitely make them again. Thanks Chungah!

Awesome! Thank you for sharing.

Oh my gosh! These looks delicious!

I made these this past week and they were delicious. The pepper was more pronounced that I anticipated but I really liked it! My batter was really wet and difficult to knead, is that normal?

Black Pepper Cheddar Bacon Biscuits

Yes! But you can always add more flour, as needed. ????

Made a double batch today and they do not disappoint! Should they be refrigerated overnight?

Is it really 450 in the oven. I would think they would burn at this high temp if left in oven that long.

That’s the temperature we baked them at and they came out great.

I just made a trial batch of these for thanksgiving prep and I have to say, they are delicious! High rise and super easy to make, what’s not to like. My biggest question is if you have any tips on reheating and keeping fresh if making in the morning and serving for dinner later that evening. Any tips would be greatly appreciated!

Black Pepper Cheddar Bacon Biscuits

I like to reheat these in aluminum foil at 350 degrees F until warmed through. ????

I tried making these, but I didn’t get the rise. They stayed very flat. I followed the recipe as written. What do you think happened? Advise please! I absolutely love every recipie of yours I’ve tried.

It’s hard to say as a few factors could be at play here. But a culprit could be your baking powder. Did you check the expiration date?

Looks great. However, I don’t have or use kosher salt. What would be the modification measurements for either regular table salt or sea salt. Thanks

Dawn, here is a salt conversion chart for your convenience. ????

Black Pepper Cheddar Bacon Biscuits

YUM!!! had with homemade creamy carrot soup! they are fabulous for getting all the soup out of the bowl

Hi there I like to cut this recipe in half just it’s my wife and myself who’ll be having these !

Yes, you can simply halve all the measurements. ????

For some reason I have the strong urge to experiment with this recipe and made it like a stuffed biscuit! Maybe stuff it with more cheese inside or eggs? I’m not sure but just thinking about making this recipe has me really excited!

If you ever try to make these and then freeze them to use for later just curious

Black Pepper Cheddar Bacon Biscuits

Yes, the biscuits can be frozen prior to baking. You can place the biscuits on a baking sheet; cover tightly with plastic wrap and place in the freezer overnight. Transfer to freezer bags for up to 2-3 months. When ready to serve, continue with desired number of biscuits, baking for an additional 5-10 minutes, or longer, as needed.

These look incredible. What can I substitute the bacon with for a vegetarian version?

You can substitute veggie bacon strips! ????

These look amazing! Sadly, my freezer isn’t big enough to put a baking sheet in Csn I put them in the fridge instead, maybe for longer?

I find that this is best when placed in the freezer. Do you have a smaller baking sheet that can be used instead?

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