Bacon Cheddar Biscuits Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bacon cheddar biscuits reworked with slight tweaks for texture and flavor. Flour swapped partly for whole wheat for a nuttier bite. Butter quantity slightly trimmed, replaced some milk with buttermilk — tang and rises better. Cheese now a mix of sharp cheddar and pepper jack for a little kick. Tossed in finely diced jalapenos for heat but easily skipped. Baking times stretched based on visual cues — golden tops, cracks forming. Topping switched up: blended cream cheese, herbs, and a touch of honey instead of melted butter mix. Twelve biscuits, around 1 inch apart, puffy and flaky. Tips on cooling wait, storage, and rescue plan if dough sticky or dry.
Prep:
12 min
Cook:
18 min
Total:
30 min
Servings:
12 servings
#American
#biscuit
#bacon
#cheese
#baking
#breakfast
#savory biscuits
Started out chasing fluffy American biscuits, went straight for bacon cheesy bombs. Learned that texture hangs entirely on how you treat the dough—overmix and goodbye fluff. Swapped half the AP flour with whole wheat because I like nuttiness; beware denser crumb though. Buttermilk is key, acid tang makes that rise reliable and flavor bright. Tried adding jalapenos last batch—nice hidden heat—skip it if sensitive. Melted butter mix in but saved some for topping for shiny finish. Scooping with a level 1/4 cup really helps consistency, all bite sizes cook evenly. Oven often too hot, bottom burnt, adjusted down. Warming topping instead of butter adds creaminess contrast. Let rest or taste flat, no rush there. Great semi-homemade snack or weekend breakfast fallback.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter melted
- 1/2 cup buttermilk
- 1/2 cup whole milk
- 2 tablespoons chopped fresh chives
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 cup cooked bacon diced
- 1 small jalapeno finely diced optional
- Topping mix: 4 oz cream cheese softened
- 1 tablespoon chopped fresh parsley
- 1 teaspoon honey
- Pinch of salt
About the ingredients
Flour swap kills monotony—half whole wheat feels indulgent but firm, watch dough hydration. Sugar little but helps browning and balances bacon saltiness. Garlic powder optional but gives subtle kick without overwhelming. Butter quantity trimmed slightly to keep dough manageable; too much butter means greasy biscuit and spread coherency is lost. Buttermilk best for peak rise, if none use milk with lemon/vinegar trick; acidity interacts with baking powder to help lift. Chives fresh, chopped finely—aroma wakes kitchen before baking. Cheese combo: cheddar sharpness, pepper jack for understated spice; shredded small pieces folded not stirred hard or cheese melts into a gooey mess. Bacon crisp and diced, no fatty bits, adds crunch but don’t overpower. Jalapeno diced fine if you want heat, skip if not a fan. Topping cream cheese combo replaces traditional butter, adds moist savory pop with herbs and bit of honey rounds out sharpness. Parsley fresh, chopped fine, works well here. Honey optional but a slight sweetness cuts bacon salt.
Method
- Heat oven to 420F. Lower than usual to avoid burnt bottoms which happened before.
- Grab sheet, line with parchment or a silicone mat so edges don’t burn.
- Whisk all flours, sugar, baking powder, garlic powder, salt in big bowl. Important to mix dry first for even rising.
- Melt butter but hold off adding all at once. Save a tablespoon for topping.
- Stir melted butter, buttermilk, and milk into dry mix until just combined. Slightly sticky dough—don’t overwork or biscuits get tough.
- Fold in chives, shredded cheeses, bacon, jalapeno (or skip) carefully. Distribution matters for every bite.
- Scoop dough with 1/4 cup scoop—makes uniform biscuits—space about 1.25 inches apart; they expand visually, no crowding.
- Bake 16-18 minutes watching for golden tops and puffed-up cracks if edges start too brown, drop heat by 10F.
- While baking, mix cream cheese, parsley, honey, salt until spreadable. Not runny; texture should be creamy yet thick.
- Pull biscuits from oven, dollop topping on warm biscuits immediately—cream cheese melts into nooks, gives creamy contrast.
- True cooling—let rest 10 minutes on warm tray. Internal steam finishes cooking, biscuit texture firms up with a slight crust on bottom.
- Eat warm or store airtight. Reheat uncovered briefly to bring crispness back. Leftover dough freezes well, freeze on tray then bag.
- Sticky dough fixes: add flour tablespoon at a time. Too dry? Splash more buttermilk, mix gently.
- Swapping cheeses? Use any sharp melting cheese but avoid watery fresh cheeses or flavor dilutes.
- If no buttermilk, milk + 1 tbsp vinegar or lemon juice for 5 minutes works fine, acid reacts with baking powder for lift.
Cooking tips
Start oven below usual 425F; previous attempts charred biscuit bottoms. Cool oven temps encourage even rise and golden crust—not just burnt brown. Dry mix well combined for consistent lift; skipping this means spots of too much baking powder or salt. Melted butter folded carefully—not poured all at once or dough gets greasy and won’t bind. Mix enough to just moisten; overmixing means tough biscuits—caution, dough should feel slightly sticky when scooped, tacky but not runny. Incorporate cheese, bacon, jalapeno gently to keep distribution uniform. Use 1/4 cup size measure or spoons for even size—baking times consistent; biscuits spread in oven so leave at least 1.25 inch gaps. Bake 16-18 minutes, peek at golden top, slight cracks and firm touch, smell roasting butter and cheese. Too brown? Reduce temp by 10-15F. While hot, top with cream cheese mixture for creamy savory hit—spoon quickly before toppings firm up. Cooling on sheet lets steam finish crumb cooking and firms bottom crust; rushing off pan means soggy bottoms or half-baked centers. For sticky dough add extra flour by teaspoon; if dry, liquid small touches only. Dough freezes well, best shaped and frozen before baking, store in ziplock. Reheat dry biscuits 5 minutes uncovered in warm oven to restore crust.
Chef's notes
- 💡 Mix dry ingredients well first. Baking powder, salt, garlic powder—distribute evenly. Don't skip. Melt butter but add gradually; all at once means greasy dough. Dough sticky but tacky not runny; overmix and biscuits toughen. Fold cheese and bacon gently; shredding size matters. Fine jalapeno dice if heat wanted, else omit. Use 1/4 cup scoop for uniform. Space at least 1 inch. They spread visually in oven.
- 💡 Oven temp crucial—start at 420F lower than normal 425F. Bottoms burn faster otherwise. Watch biscuits closely after 16 minutes. Tops golden, cracks appear; smell sharp butter and cheese roasting. If edges brown too fast, drop temp by 10F increments. Timing flexible depending on visual cues, no exact minute fix. Cooling on warm sheet lets steam finish crumb cooking, firms crust bottom.
- 💡 Topping swap: replace melted butter with cream cheese blend—cream cheese, parsley, honey, pinch salt. Mix well but keep spreadable, thick yet not runny. Dollop right after baking while biscuit still hot for melting into nooks. Adds savory creamy contrast instead of greasy shine. Honey optional, cuts salty edges from bacon. Parsley finely chopped for fresh herb aroma.
- 💡 If dough sticky add flour tablespoon by tablespoon—too dry? Add buttermilk splash. Dough hydration depends on flour brand, humidity, butter melt temp. Freeze leftover dough shaped or unbaked; freeze on tray first then bag. Reheat uncovered in warm oven 5 minutes to restore crust crispness. Cheese swap possible but avoid fresh watery cheeses that dilute flavor and texture.
- 💡 No buttermilk? Use milk plus 1 tablespoon vinegar or lemon juice, let sit 5 minutes before use. Acidity works with baking powder for lift and tang. Fold ingredients carefully. Cheese shredded small pieces fold gently to keep distribution uniform. Bacon crisp and diced small, no fatty bits for crunch and bite balance. Jalapeno optional for subtle hidden heat, diced extra fine for even flavor spread.
Common questions
Dough too sticky?
Add flour small amounts, teaspoon by teaspoon. Sticky indicates correct hydration but if sloppy, biscuits get flat. Over adding flour toughens dough. Wet dough, splash buttermilk slowly. Every kitchen humidity shifts dough feel.
Oven temperature issues?
If bottoms brown fast, lower temp 10F increments. Start 420F; usual 425F charred bottoms before. Watch tops. If pale after 18 minutes, bump temp slightly. Baking times vary by oven hotspots. Visual cues and smell key indicators here.
Can I skip jalapenos?
Yes, totally optional. Adds heat but easy to omit if sensitive. Use fresh finely diced or leave out completely. No impact on rise or structure but flavor less spicy.
How to store leftovers?
Cool completely before airtight in fridge. Reheat uncovered short time in oven to bring crispness back. Dough freezes well; freeze shaped on tray, then bag. Avoid soggy biscuits by reheating uncovered with heat circulating.
