Yield: 12 biscuits
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: 35–40 minutes

Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon black pepper

Wet Ingredients

• ½ cup (115 g) cold unsalted butter, cubed
• 1 cup (240 ml) buttermilk, cold

Mix-Ins

• 1 cup (110 g) shredded sharp cheddar cheese
• ½ cup cooked bacon, crumbled (about 6 slices)
• ¾ cup diced cooked ham
• 2 tablespoons chopped green onions (optional)

Topping

• ½ cup shredded cheddar cheese
• Extra bacon bits
• Melted butter for brushing (optional)

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Instructions

Step 1: Prepare

• Preheat oven to 425°F (220°C).
• Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Garlic powder
• Pepper

Whisk well.

Step 3: Cut in Butter

Add the cold butter.

Use a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Step 4: Add Mix-Ins

Fold in:

• Cheddar cheese
• Ham
• Bacon
• Green onions (if using)

Step 5: Add Buttermilk

Pour in buttermilk.

Mix gently until just combined.

Do not overmix.

Step 6: Scoop

Using a large cookie scoop or spoon, drop 12 mounds onto the prepared baking sheet.

Top each biscuit with:

• Extra cheddar
• Bacon bits

Step 7: Bake

Bake for 18–22 minutes, or until:

• Golden brown
• Cheese is bubbly
• Centers are fully cooked

Step 8: Finish

Brush with melted butter if desired.

Serve warm.

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Nutrition Information (Approximate Per Biscuit)

• Calories: 265
• Protein: 10 g
• Carbohydrates: 18 g
• Fat: 17 g
• Saturated Fat: 9 g
• Cholesterol: 48 mg
• Sodium: 520 mg
• Fiber: 1 g
• Sugar: 1 g

Nutrition values are estimates and vary depending on the brands and exact ingredient amounts used.

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Tips for Success

• Use very cold butter for flaky biscuits.
• Do not overwork the dough.
• Freshly grated cheese melts better than pre-shredded.
• Cook bacon until crisp so it stays crunchy.
• Chill the dough for 10 minutes before baking if your kitchen is warm.

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Variations

• Add diced jalapeños for a spicy kick.
• Substitute pepper jack or smoked gouda for cheddar.
• Mix in sautéed mushrooms or spinach.
• Sprinkle everything bagel seasoning on top before baking.
• Add a pinch of cayenne pepper for extra flavor.

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 2 months. Wrap individually for easy reheating.

Reheating:

• Oven: 350°F (175°C) for 8–10 minutes.
• Microwave: 20–30 seconds.

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Frequently Asked Questions

Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon lemon juice or white vinegar to 1 cup of milk and let it stand for 5 minutes to make a quick buttermilk substitute.

Q: Can I use self-rising flour?
A: Yes. Omit the baking powder, baking soda, and salt from the recipe.

Q: Can I make these ahead of time?
A: Yes. Shape the biscuits and refrigerate them for up to 24 hours before baking, or freeze the unbaked dough and bake from frozen, adding 2–4 extra minutes.

Q: Why are my biscuits tough?
A: Overmixing develops gluten, which can make biscuits dense. Mix only until the dough comes together.

Q: What can I serve with these?
A: They’re delicious with scrambled eggs, fruit, gravy, soup, or a drizzle of hot honey for a sweet-and-savory twist.