Bacon Cheddar Biscuits

These bacon Cheddar biscuits are surprisingly light and airy and take their goodness from applewood-smoked bacon and extra sharp Cheddar. A Southern classic perfectly suitable to any time of day.

A wire basket lined with a napkin and filled with bacon Cheddar biscuits.

These are the type of biscuits that Southerners like to keep on hand for cocktail parties, bridge luncheons, and afternoon teas. Feel free to experiment with various styles of bacon and cheese. [Editor’s Notes: Cocktail parties. Bridge luncheons. Afternoon tea. Weekend brunch. Holiday table. After-school snack. Midnight craving. We could go on, but we think you get the gist that these bacon Cheddar biscuits really suit any occasion. Well, almost any occasion. Use your judgement.]–James Villas

Bacon-Cheddar Biscuits

  • Quick Glance
  • (2)
  • 20 M
  • 45 M
  • Makes about 18 biscuits
5/5 - 2 reviews
Print RecipeBuy the Pig: King of the Southern Table cookbook

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Special Equipment: 2-inch (5-cm) biscuit cutter



Preheat the oven to 425°F (218°C). Adjust the oven rack to the upper third of the oven. Lightly butter a baking sheet or wait and slick it with the bacon drippings.

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels. Crumble it into small pieces.

In a large bowl, whisk together the flour, baking powder, salt, and cayenne.

Add the lard and cut it into the flour with a pastry cutter or 2 knives held crisscross fashion till the mixture is crumbly. Add the bacon, cheese, and milk and stir with a fork just till the dry ingredients are well moistened.

Transfer the dough to a lightly floured surface and knead 4 to 5 times—no more. Using your hands, gently pat the dough to about 1/2 inch thickness and cut out rounds with a 2-inch biscuit cutter. Pat the scraps together and cut out more rounds.

Tester tip: Don’t handle the dough too much—stir in the milk mixture just till the dry ingredients are moistened, knead the dough no more than a few times, and be certain to pat the dough out gently with your fingertips rather than roll it out with a rolling pin.

Arrange the rounds about 1/2 inch apart on the prepared baking sheet. Bake till golden, 12 to 15 minutes. Originally published September 1, 2010.

Print RecipeBuy the Pig: King of the Southern Table cookbook

Want it? Click it.

    *What You Need To Know About The Magic Of Lard In Biscuits

    • We know, we know. You’re used to using butter in your homemade biscuits. But if you want the biscuits to be particularly light and crisp, rely on lard and not butter, margarine, or vegetable shortening.

    Recipe Testers' Reviews

    You’re talking to a girl who grew up on Pioneer sausage and cheese cocktail biscuits—and these bacon-Cheddar biscuits are right up there with them! Easy, delicious, light as a cloud, exactly as advertised—the only problem was letting them cool before devouring them. They have just the right amount of bacon and cheese in them, along with a kick of cayenne (I used 1/4 teaspoon) that hits the spot.

    Cut much smaller, they would be perfect for cocktails or for lunch alongside a bowl of soup or salad. Any way you want to eat them, these are worth a try. The recipe yield is just as stated—18 rounds of deliciousness.

    Being a southern gal, these bacon Cheddar biscuits are right up my alley. I did use lard, as I often do when making biscuits, and I also always pat out the dough with my fingers instead of rolling it.

    The only thing I’d do differently next time is use buttermilk instead of plain milk. I used some really good white extra-sharp cheese and I loved this with the crispy applewood-smoked bacon—a marriage made in culinary heaven.

    We had 1 warm, and it was wonderful, but they’re also good once they cool. I’ll definitely make these again.


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    1. These bacon-Cheddar biscuits are amazing! The instructions are very clear and straightforward; definitely follow the advice to not handle the dough too much, and make sure that the lard, milk, and grated cheese are very cold before starting. We served these with roasted tomato soup in the evening, and again for breakfast, split open and slightly toasted, as the foundation for an amazing Eggs Benedict.

    2. It’s hard to go wrong with this much cheese and bacon. These biscuits are simple, quick, easy, and straightforward. It’s the sort of thing that can be made with the ingredients you have on-hand (without exact measurements of the cheese and bacon). Recipes don’t get much easier than this. TIP: Don’t overmix the dough after you add the milk. Enjoy!

    3. I am going to the store to get the reamining ingredients I need for these now – I have a feeling this may be the winning recipe in the Iron Chef: Battle Bacon I am participating in tomorrow. For extra “Bacon Points” in the competition I will also be sauteing diced onion in the bacon fat to add to the mixture, as well as using the bacon fat to grease the pan. … I am hesitant as to whether the onion will enhance the recipe or be a bit too much, so I’m only adding to half the batter for experimental purposes. Will check in with the verdict on the biscuits … and the battle!! 🙂

      1. Dorothy! Battle Bacon? That’s incredible. We wish you the utmost best in the contest. Although I am peeved about one thing…no one asked me to be a judge!

      1. Swell, C A! Thanks for the lovely compliment—we’re pretty darn glad you discovered this site as well. If there are recipes you find yourself searching for but don’t find in our pages, let us know! We love to hear what you’d like to see…and will do what we can to find you the very best recipe for it.

    4. When referring to half a pound of bacon and another half a pound of cheese, would you please advise how many strips of bacon 1/2 a pound would be and how many cups of cheese 1/2 a pound equals. Thank you.

      1. The amounts are actually slightly relative, Rita F. Depending on how thick the bacon is, 1/2 pound is typically about 8 to 10 slices. And depending on how loosely packed the cheese is, you can rely on about 2 cups grated as equivalent to 1/2 pound.

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