Bacon Cheddar Breakfast Biscuits are easy-to-make fluffy, savory biscuits made to be dipped in the yolk of a fried egg. Each bite is loaded with flavor, including sharp cheddar, green onions, bell pepper, and bacon. It’s the perfect tender biscuit for your brunch spread.
- 6 oz bacon
- 1/2 red bell pepper, finely chopped
- 1/2 cup green onions, chopped (about 3 green onions)
- 1 cup cheddar, grated
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 cup butter (1 stick), cubed
- 1 cup heavy whipping cream
Preheat oven to 425°F.
Bacon and Bell Peppers
While the oven gets hot, heat a frying pan on medium heat on the stovetop to cook the bacon. Place the strips of bacon in the pan to form a single layer with some space between. Flip the bacon so that both sides cook, about 3 minutes per side. Remove the bacon from the pan and set aside to cool.
In the same pan, add the bell peppers and cook them in the bacon grease until soft and tender, about 5-7 minutes. Remove from the pan and place in a bowl to cool. As the peppers cool, chop the crisp bacon into small bits. Reserve the bacon and the peppers to be added to the flour in the following steps.
In a large mixing bowl, place the flour, baking powder, salt, and pepper. Whisk the dry ingredients until well mixed.
Add the cubed butter to the dry ingredients. Toss the butter until coated with flour. Then, use your hands to pinch the butter until it forms pea-sized bits of floury butter. Do this part quickly so the butter stays cold.
Add in the bacon, bell peppers, green onions, cheddar, and toss until incorporated.
Pour 1 cup of the heavy whipping cream into the flour mixture. Using a rubber baking spatula, gently fold in the cream just until the cream is incorporated. Then, use your hands to knead the dough a couple of times to fully incorporate the cream and flour. Be careful to not over mix.
Place the dough onto a floured surface and use your hands to gently pat the dough into a 6×7-inch rectangle. Cut the dough in half lengthwise, then cut those rectangles in half crosswise, forming 4 equal rectangles.
Then, stack the four rectangles to form a tall tower of dough. Press down on the stack to form back into a rectangle. Press the dough into a 1-inch thick 9×7-inch rectangle.
Cut the rectangle in half lengthwise, then cut each rectangle into 3 or 4 squares depending on how large you want the biscuits to be. Place the squares on the baking sheet and place in the freezer for 10 minutes. Place the baking sheet in the oven and bake for 20-25 minutes or until golden.
Once baked, transfer the shortcakes onto a cooling rack to cool.
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