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Bacon Cheddar Biscuits

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin.

In keeping with the saying “everything is better with bacon,” these biscuits are amazing. They are a meal unto themselves, but we serve them as a starter, typically followed by a fresh fruit salad, then a breakfast entrée (maybe orange ricotta pancakes with homemade cranberry orange syrup). Eat the biscuits plain or with butter. Personally, I think no butter is necessary, but others disagree. Whatever way you eat them, we hope you enjoy them as much as we do. 

Prep Time: 45 Minutes
Cook Time: 12 Minutes
Total Time: 57 Minutes
Servings: 15


  • 6-7 slices of bacon, diced
  • 4 cups all purpose flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1 cup butter (2 sticks), cubed and chilled
  • 1 1/2 cups shredded cheddar cheese
  • 1 3/4 cups buttermilk


  1. Cook bacon until brown and slightly crispy. Remove from pan and cool on paper towel lined plate.

  2. In large bowl, whisk together flour, baking powder, baking soda, salt, and onion powder. Add cubed butter and cut into flour with a pastry blender until butter pieces are no larger than pea-size. Add cheddar cheese and mix by hand to thoroughly combine. Add buttermilk and mix until completely combined.

  3. Place dough onto lightly floured surface and knead 3-4 times until it comes together. Flatten with hands or rolling pin so the dough is about 1 inch thick. Using a 2 inch biscuit cutter, cut 15 biscuits. You may need to form the scraps into a ball and flatten to get a total of 15 biscuits. Place biscuits on a cookie sheet lined with a silicone baking mat and freeze for at least 15 minutes.

  4. While biscuits are in the freezer, preheat oven to 450 degrees. Place biscuits into oven and bake 10 to 12 minutes, until lightly browned on top and bottom. Serve with or without butter. Enjoy!

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