Bacon Cheese Butter Swim Biscuits

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Every bite of these Bacon Cheese Butter Swim Biscuits (aka Bacon Cheddar Butter Pan Biscuits) is full of flavor from the bacon and cheese.

These homemade biscuits also require no rolling, cutting or even dropping! Baked in butter until golden brown, Bacon Cheese Butter Pan Biscuits are foolproof and super simple.

 One square of biscuits with ham and cheese

Bacon Cheese Butter Swim Biscuits

I’m a Southern gal and love biscuits. Breakfast is my favorite meal so I have a variety of biscuit recipes on CallMePMc.com. I have Blueberry Biscuits, Sweet Potato Biscuits, and Biscuits for just 2 people to name a few. Find all of them here.

The bottom and top of these biscuits get browned and crusty while the inside is soft. One of my very favorite biscuits. I also made a version that doesn’t have the bacon and cheese in them. You can get that recipe here: Buttered Pan Biscuits.

Do you have trouble getting your family out of bed? I’ve found your solution and it comes in the form of breakfast! Frying bacon will pretty much do the trick at my house for getting the boys out of bed. If that doesn’t work, all I need to say is Bacon Cheese Biscuits and they pop right up!

 Bacon Cheese Butter Pan Biscuits

Tips

The hardest part of making these biscuits is waiting for them to bake!

First of all, everything can be mixed together in one bowl while the butter is melting.

Next, simply pour the batter into the dish and bake. Most important, there is no rolling out and cutting the dough. You don’t even have to spoon and drop each biscuit.

Sometimes I remember to score the top and sometimes I don’t. They bake beautifully either way and when they’re done, I cut them into 9 large portions.

 Bacon Cheese Butter Pan Biscuits

Bacon Cheese Butter Pan Biscuits

  1. To save time, you can cook the bacon the day before. Cook, drain, chop, and store in the refrigerator until ready to use.
  2. I also, grate the cheese while the bacon is cooking. I don’t like nor do I recommend pre-shredded cheese. Pre-shredded cheese, while convenient, is covered with corn starch to prevent it from sticking together. Corn starch can change the texture and flavor in some baked goods.
  3. You may want to add 1/4 cup thinly sliced green onions to the recipe.
  4. I used a glass 8×8 inch pan. I baked the biscuits at 425 for 30 minutes. If you use a metal pan, watch them closely. If may require less baking time.
  5. You may omit the 1 tablespoon granulated sugar. I find it helps the biscuits brown without adding any detectable sweetness to the recipe.
 Bacon Cheese Butter Pan Biscuits

More biscuits to love are these Cheddar Butter Dip Biscuits, Cream cheese biscuits, and Bacon Jalapeno Popper Cheese Bread.

 Browned biscuits in dish.
Bacon Cheese Butter Pan Biscuits

Bacon Cheese Butter Swim Biscuits

This homemade biscuit recipe is simple to prepare and requires no rolling, cutting, or even dropping. They are packed full of bacon and cheese and flavor!
Author: Paula
5 from 45 votes
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 9 biscuits
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Ingredients

  • 6 tablespoons butter
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 and 1/2 cups all-purpose flour
  • 1 and 2/3 cups buttermilk
  • 1 and 1/2 cup shredded cheddar cheese
  • 8 slices bacon cooked crisp and crumbled
  • Optional – 1 tablespoon granulated sugar

Instructions

  • Preheat oven to 425 degrees F
  • Melt butter in the oven in an 8×8 or 9×9 inch pan that has at least 2-inch sides. (See notes in post.)
  • Combine dry ingredients in a large bowl.
  • Stir in buttermilk, cheese, and bacon.
  • Stir until just combined being careful not to over-work the dough, this will make it tough.
  • Pour into the pan over the melted butter.
  • With a sharp knife, score the biscuits in 9 equal portions.
  • Bake at 425 degrees F for 30 minutes or until cooked through and brown on top.
  • Remove from oven and cut into squares using the score lines as a guide.
  • Serve immediately.

Video

Nutrition

Calories: 380kcal | Carbohydrates: 30g | Protein: 12g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 620mg | Potassium: 289mg | Fiber: 1g | Sugar: 2g | Vitamin A: 503IU | Calcium: 252mg | Iron: 2mg
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12 Comments

  1. 5 stars
    These are the BEST biscuits I have ever made and my husband agrees. Quick, easy and so full of flavor. It’s just the two of us so it takes a few days to finish the pan but I find myself looking forward to the next day so I can have another biscuit. 4 Stars in our books!

  2. 5 stars
    I made the cheddar and sausage and love them. I was thinking of using bacon and you come along with the receipe. Will definitely make them and the butter biscuits. Thank you for sharing these ideas.

  3. Oh my goodness; these look AMAZING! I am not usually a huge fan of biscuits but I’m pretty sure I’d gobble these up in a second. Pinned.

  4. Can’t wait to try these! Can the recipe be prepared, and refrigerated over night before baking?

  5. Actually I have a question, not a comment. Could one use self-rising flour for this recipe? perhaps omit the salt?

    1. Yes, I actually love biscuits with self-rising flour. You can omit both the baking powder and the salt. Because self-rising flour is lower in protein, your texture will be a little different. The batter/dough may be slightly more ‘wet’. They should bake up and tastes the same though.

5 from 45 votes (42 ratings without comment)

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