Go Back
+ servings
bacon cheddar biscuits on parchment paper on metal pan
Print

Easy Bacon Cheddar Chive Biscuits

Fluffy bacon cheddar chive biscuits come together in one bowl and only take 20 minutes to bake. The perfect easy breakfast.
Course Appetizer, Dessert, Side Dish
Cuisine American
Keyword bacon cheddar biscuits, biscuit recipe, breakfast biscuits, buttermilk biscuits, flaky biscuits
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 15 biscuits
Calories 316kcal

Equipment

  • Kitchen Scale
  • Cheese grater
  • pastry brush
  • Metal cutter

Ingredients

Bacon Cheddar Chive Biscuits

  • 20 ounces all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 6 ounces unsalted butter cold, grated or cut into small pieces
  • 12 ounces buttermilk cold
  • 8 pieces bacon about 1/4 cup baked and chopped
  • 6 Tablespoons fresh chives about 1/4 cup finely chopped
  • 2 ounces melted butter for the tops of the biscuits
  • 1 Tablespoon flaky salt for topping (optional)
  • 4 ounces cheese shredded

Egg Wash

  • 1 whole egg
  • 1 Tablespoon water

Instructions

  • Preheat your oven to 375ºF. Place the oven rack in the middle of the oven. Butter and buttermilk should be very cold, straight out of the fridge. Pre-measure the rest of your ingredients so mixing goes as quickly as possible.

For The Egg Wash

  • Whisk the egg and water together until no egg white remains

For The Biscuits

  • Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Grate the cold butter into the dry ingredients (using a scale makes this very easy) Halfway through, toss the butter into the flour and then continue until you've grated the total amount of butter into the flour mixture.
  • Toss the ingredients together to coat all the butter with the flour mixture. Work quickly so you don't melt the butter with the heat of your hands.
  • Add in the chopped bacon and chives and toss to combine
  • Make a well in the center of your dry ingredients and then add in the cold buttermilk. Pull the dry ingredients towards the center. Make "claw" with your hand or use a fork and mix the dough with the intention of getting rid of all the dry flour. The dough will look rough and shaggy. Don't over-mix it or try to make it smooth.
  • Turn the dough out onto a lightly floured countertop
  • Flatten the dough roughly with your hands or rolling pin to about 2" in height. Do your best to lift half the dough and fold it in half. This will be messy! Flatten dough down to 2" again.
  • Rotate your dough 45º and fold in half again. Repeat 4-5 times. If the dough becomes stretchy or tough, place it in the fridge for 10 minutes to relax the gluten. Then continue folding.
  • Roll the dough out to 1" thick with a rolling pin dusted with flour.
  • Use a 3" round biscuit cutter or sharp knife to make your biscuits. Press straight down and lift straight up. Do not twist.
  • Place the biscuits on a parchment-lined sheet pan with about 1/4" of space in between the biscuits. Brush the biscuits egg wash *see note. Do not brush the sides.
  • Bake the biscuits at 375° F for 15-20 minutes or until they are golden brown. Rotate the pan halfway through baking for even browning.
  • Immediately brush the tops of the biscuits with melted butter and sprinkle on flaky salt. Serve warm. Store leftover biscuits in an airtight container in the fridge. Re-heat to refresh them before serving.

Video

Notes

  1. Use COLD butter and buttermilk straight from the fridge for the best results. No buttermilk? Make your own homemade buttermilk
  2. Use a cheese grater to measure out your cold butter directly into the dry ingredients
  3. Preheat your oven 30 minutes ahead of time to give the biscuits the best lift
  4. Use a scale to easily measure all your ingredients into the same bowl. Learn more about how to use a kitchen scale for the best results in baking. 
  5. You can use milk instead of egg for the wash
  6. Use a sharp metal cutter and press straight down into your biscuit dough and lift straight up for the tallest, flakiest biscuit layers. 

Nutrition

Serving: 1biscuit | Calories: 316kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 587mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg