Small Batch Bacon Cheddar Buttermilk Biscuits

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Small Batch Bacon Cheddar Buttermilk Biscuits are loaded with smokey bacon, cheddar cheese, and a hint of cayenne pepper. They make the best breakfast or flavorful side with your favorite stew.

Also, try my Sheet Pan Pancakes.

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Small Batch Bacon Cheddar Buttermilk Biscuits

Small Batch Bacon Cheddar Buttermilk Biscuits

I have always loved breakfast. Even in today’s world of intermittent and low-carb dieting, I still love breakfast. It fuels your day.

As well, breakfast foods were some of the first foods I started making. Today, I’m throwing it way back to one of my all-time favorite recipes, bacon cheddar biscuits.

These loaded biscuits are flaky and tender. They’re also so easy to make! All you need is a bowl and fork to mix them.

You may not consider a recipe that makes eight biscuits ‘small batch’, but for us it is. (Here are more recipes for two.

I love them best steaming out from the oven with butter and strawberry jam! 😍

breakfast

What you’ll need to make Bacon Cheddar Buttermilk Biscuits

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Self-rising flour. Or substitute all-purpose flour.
  • Buttermilk
  • Solid vegetable shortening or you can use butter.
  • Cheddar cheese
  • Bacon
  • Cayenne pepper, optional
Small Batch Bacon Cheddar Buttermilk Biscuits

Method

Instead of cutting in the Crisco solid vegetable shortening with a pastry blender (that I hate to wash) I use a fork.

  1. First, add the self-rising flour and solid vegetable shortening to a large bowl.
  2. Use your fork to cut the shortening into the flour.
  3. Add the chopped bacon, grated cheese, and cayenne pepper and stir to combine.
  4. Pour in the buttermilk and mix until the dry ingredients are incorporated.
  5. At this point you can either drop the biscuits into your skillet or press them out and cut biscuits.
  6. Be sure to oil your skillet before adding the biscuits.
  7. Bake until golden brown.

As stated above, all you need is a bowl and fork to mix these biscuits together. You can drop them to bake or roll and cut them.

Can I freeze Bacon Cheddar Biscuits?

I don’t like to freeze biscuits after they’re cooked. They tend to try but, yes, you can make these ahead of time and refrigerate or freeze them. To freeze, follow the directions and cut out the biscuits. Place them on a sheet pan until firm. Then transfer them to a ziptop freezer bag.

To cook, remove them from the freeze about 20 minutes before baking. This is about the length of time it takes my oven to preheat. Bake at 425 degrees F for 18 to 20 minutes. The size will determine cooking time.

Small Batch Bacon Cheddar Buttermilk Biscuits

Bacon Cheddar Buttermilk Biscuits Variations

  • You can add green onions, chives, or rosemary.
  • Also, try maple bacon.
  • Cracked peppercorns make a tasty addition.
  • Any melty cheese is good. Try pepper jack, Colby, or Havarti.

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If you enjoy this recipe, consider leaving a comment and giving it a 5-star rating.

breakfast bread
breakfast

Small Batch Bacon Cheddar Buttermilk Biscuits

Small Batch Bacon Cheddar Buttermilk Biscuits are loaded with bacon, cheese, & pepper. Flaky & tender breakfast recipe.
Author: Paula
5 from 37 votes
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Save To Your Recipe Box
Prep Time: 8 minutes
Cook Time: 22 hours
Servings: 8 biscuits

Ingredients

  • 2 cups self-rising flour
  • cup solid vegetable shortening
  • 8 slices bacon cooked & chopped, about ¾ cup
  • 1 cup cheddar cheese grated
  • ¾ cup buttermilk
  • teaspoon ground cayenne pepper

Instructions

  • Adjust the oven rack to the lower-middle position. Preheat the oven to425°F. Grease a 10-inch skillet.
  • In a medium-sized bowl with a fork, stir together the flour and shortening.
  • Add the bacon, cheese, and pepper and stir.
  • Add the buttermilk and stir with the fork until a dough forms.
  • Dump the dough onto a floured surface and press into a rectangle that is 1 and ½-inch thick. Cut 8 biscuits out and place them on your prepared skillet.
  • Bake 20 to 22 minutes or until golden brown. Serve immediately.

Nutrition

Calories: 352kcal | Carbohydrates: 24g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 263mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0.02mg | Calcium: 132mg | Iron: 0.4mg
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5 from 37 votes (37 ratings without comment)

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