Cheddar Chive Bacon Biscuits

Lately, I’ve been accused of something pretty terrible. Something I certainly never intended. Something painful and, in my opinion, erroneous.

I’ve been accused of trying to give everyone around me diabetes.

Guys. It is not my intention to give you diabetes. I simply want to bring joy and sugary baked goodness into the world. However, in looking back on my posts, I can see there is an abundance of sweet treats and a lack of other baked goods. So today, in an effort to balance your insulin levels, something completely different!

Cheddar Chive Bacon Biscuits!


They are full of buttery bacony goodness and are just lovely. Full disclosure. I’ve never made biscuits before. There are certain baked goods that, in my mind, fall into this category of “You better only try this if you are a legit southern grandma or Martha Stewart”. Homemade biscuits fall into that category. However, I’m not southern, a grandmother or Martha Stewart. I was feeling bold and I thought I would just give it a shot. I know now that I most definitely rolled these bad boys too thin. I know. I know. They should be way more plump. I did, however, pay attention to my Alton Brown and I was able to achieve the right flakiness and texture. Between the two, I will take the latter and work on the former. If you roll them correctly, these really can’t be beat. 🙂

A 5,6, 7, 8!

First, we prep the bacon. I actually bake my bacon. After years of trying to deal with greasy pans and burns from fat popping out of my skillet, I heard a tip from Rachel Ray. She lays her bacon on a cookie sheet and bakes it at 400° for 20 minutes. It is always perfect. Always. You do you, but this is what works for me. If you are vegetarian or just don’t like bacon because you are a communist Phil Newman, skip this part and just add 1/2 tsp more salt. It will make a huge difference.


Once it is drained and cool, crunch it into bits. Bits of bacon. Bacon bits. We’re making bacon bits. Now, gather the rest of your biscuit making thaaaaaangs!


Presenting: Biscuit stuff.

Unbleached sifted all purpose flour , fresh chopped chives, baking powder, salt, shredded cheddar cheese, the bacon bits, unsalted butter and whole milk.

I might not give you diabetes, but I never said anything about heart conditions or blood pressure. Kisses!

Take the bacon, cheddar cheese and chewy chives (Singing in the Rain, anyone?) and just toss them together in a bowl with 1 tablespoon of flour. Make sure everything has a nice coating of flour when you are done.

Then whisk together the flour, baking powder and salt. Set that aside. Note. Even though this picture is always the same in almost every post, I still take one for each baking session. I don’t reuse my pictures people, but I do recognize that I could. 🙂


Now we cut in the butter. The purpose of this process is to evenly distribute the butter into the flour mixture as quickly as possible without actually pulverizing it. The butter should still be solid when you are done. As the dough bakes, those bits of butter will melt and create flaky goodness. Flakes people! Biscuits are all about flakey layers of yum. This is how you get it.

You can use a pastry cutter or two forks. I dropped the entire half stick of butter in. It wasn’t straight out of the fridge, but it was pretty cold and where biscuits are concerned, the colder the butter the better. Push the butter into the flour repeatedly. Bits of butter got stuck in my pastry cutter, so I ended up using my fingers a bit. Try to avoid using your fingers too much because your body heat will start to melt the butter before it is in the oven. Keep working the butter into the flour until you have evenly-ish sized pieces that are covered in flour and distributed throughout your mixture. They should be solid chunks. You are not looking for anything smooth right now.

Once the butter is all cut in, pour in the milk. You want to mix it in gently until it is just combined. Don’t overwork the dough trying to get it all smooshed in there. I folded it in and it worked really well. Then stir in the chive/bacon/cheese mixture being careful again, not to work the dough too roughly or too much.

Its kneading time!! Because it is so important not to overwork this dough, and because I had a challenging class with some precious children the other day, we are going to knead by hand.

Turn the dough out onto a well floured surface. This stuff is crazy sticky. It’s sticky like the floor of this one dive bar in Westport, except you know what is in the dough and it is unlikely to give you any kind of disease. No, really, the floor at that bar is the worst.

Knead for 1 minute. This is just enough to make sure the ingredients all stay in place and the dough can form and hold the shape of a ball.

Let’s roll! I floured my rolling pin to help minimize the dough sticking to it and just rolled it out. It really should have been closer to 3/4″ of an inch or 1″. In the future, I’ll probably do that, but I went to a little less than 1/2″.


Yeah! Now, using a two inch round cookie cutter (or if you are ghetto like me, a juice glass), cut your biscuits and place them onto a baking sheet lined with parchment paper.

Bake at 450° for 14 minutes or until the tops of your biscuits are golden brown! Transfer them immediately to a cooling rack to cool completely. Repeat the rolling, cutting and baking process until you have used all the dough. It should yield about 12 biscuits.


Yeeeees….so good… And look! look!


Flaky layers! Bacon! Cheddar Cheese! Chewy Chives! It’s all here guys. I hope the biscuit goddesses are proud.

Nosh on, friends!


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 Cheddar Chive Bacon Biscuits

Yield: 12 biscuits Prep: 20 minutes Bake: 14 minutes


1/2 cup cheddar cheese, shredded
3 1/2 Tbsp freshly chopped chives
1/2 cup cooked bacon, diced (about 4 strips)
2 cups unbleached all purpose flour, sifted
1 Tbsp baking powder
1 tsp salt
1/2 stick unsalted butter
3/4 cup whole milk
  • Preheat oven to 400°
  • Bake bacon in the oven for 20 minutes. Drain, cool and dice up. Set aside.
  • Bump heat to 450°.
  • Toss together bacon bits, cheddar cheese and chives with 1 Tbsp flour. Set aside.
  • In a separate bowl, whisk together flour, baking powder and salt. Cut in the butter and work until all the butter is cut into small pieces. They should all be covered in flour and be evenly distributed throughout the flour mixture.
  • Add in milk. Fold until just combined.
  • Fold in the bacon, cheese, chive mixture. Do not overwork the dough.
  • On a well floured surface, knead the dough for 1 minute and form it into a ball.
  • Roll the dough out to between 3/4″ and 1″ thickness. Cut the biscuits using a round cookie cutter or a juice glass.
  • Place biscuits on a baking sheet lined with parchment paper and bake for 14 minutes or until tops are golden brown. Transfer to a cooling rack.
  • Eat. Those. Biscuits.

Enjoy! 🙂

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