Black Pepper Cheddar Bacon Biscuits Recipe | Savory Flaky Biscuits
Bake these black pepper cheddar bacon biscuits for a savory treat. Flaky, buttery biscuits filled with sharp cheddar, smoky bacon, and a hint of black pepper — perfect for breakfast, brunch, or dinner sides.
Equipment
- Mixing bowls
- Skillet for bacon
- Food processor (optional, for cutting butter into flour)
- Biscuit cutter
- Baking sheet + parchment paper
- Pastry brush
- Knife + cutting board
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder
- 6 tbsp unsalted butter, frozen and grated
- 1 cup sharp cheddar cheese, shredded
- 6 slices bacon, cooked crisp and crumbled
- 2 tbsp fresh parsley, chopped
- 1 cup cold buttermilk
- 2 tbsp melted butter (for brushing)
Instructions
- Prep: Cook bacon until crisp, drain, and crumble.
- Mix dry: In a large bowl, whisk flour, baking powder, baking soda, salt, pepper, and garlic powder.
- Add butter: Grate frozen butter into dry mix; cut in until pea-sized crumbs form.
- Combine: Stir in cheddar, bacon, and parsley.
- Add liquid: Pour in buttermilk; mix gently until dough just comes together.
- Shape: Pat dough into 1-inch thickness; cut biscuits with cutter.
- Bake: Place on parchment-lined sheet; bake at 450°F for 14–17 minutes until golden.
- Serve: Brush warm biscuits with melted butter.
Notes
- Make-ahead: Prepare dough and refrigerate up to 24 hours before baking.
- Storage: Refrigerate baked biscuits up to 3 days; freeze up to 1 month.
- Reheating: Warm in oven at 350°F for 5–7 minutes for crispness.
- Variations: Add jalapeños for spice, rosemary for herbs, or maple bacon for sweet-savory flair.
- Substitutions: Use turkey bacon, gluten-free flour, or dairy-free cheese as needed.