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Bacon Cheddar Chive Biscuits.

Bacon Cheddar & Chive Biscuits

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  • Author: Cindy @mycountrytable
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6-7 biscuits 1x
  • Category: Bread/Sides
  • Method: Bake
  • Cuisine: American


Units Scale
  • 1 cup full-fat buttermilk, cold
  • 1/2 cup (1 stick) unsalted butter, cold
  • 1/2 cup grated cheddar cheese, mild, medium or sharp
  • 2 tablespoon freshly minced chives
  • 1/3 cup fresh bacon bits
  • 1 tablespoon flour, any kind
  • 2 cups self-rising flour, spoon & leveled (plus more for work surface)
  • 1 teaspoon baking powder
  • 2 tablespoons melted butter
  • Sea salt


  1. Pour the buttermilk in a 2 cup measuring cup or medium size bowl. Grate the butter and add it to the buttermilk. Use a fork to combine the two. Place the mixture in the freezer for 10 minutes.
  2. Meantime, preheat an oven to 475 degrees. Grease an iron skillet or round cake pan and set aside.
  3. In a small bowl, mix together the grated cheddar cheese, chives, and bacon bits, and toss them with the tablespoon of flour, coating all of them. Place in the refrigerator while you mix the biscuit dough.
  4. In a large bowl, whisk together the flour and baking powder. Make a well in the center of the flour. Pour the cold buttermilk/butter mixture into the center. Using a spatula, gently mix the wet and dry until all of the dry ingredients are almost wet. Add the grated cheddar, minced chives and bacon bits. Mix with a spatula until all dry ingredients are wet. The mixture should look shaggy.
  5. Transfer the dough to a well floured work surface. Gently knead the dough a couple of times, adding more flour as needed if the dough is sticky. Using a rolling pin or your floured hand, gently roll or pat the dough into a circle or rectangle that is about 1 1/4 inches thick. Using a cookie or biscuit cutter with a sharp edge, (I used a 2 1/2 inch cutter), cut straight down through the dough and back up. Do not twist the cutter. This seals the edges of the dough and keeps the biscuits from rising.
  6. Place the biscuits, sides touching in the iron skillet or cake pan. If you use a 2 1/4 inch cutter, you should get 7 biscuits. I used a 2 1/2 inch cutter and got 6 biscuits plus one tiny one. My two little dogs didn’t mind sharing that one.
  7. Bake on a middle or lower oven rack until the biscuits are golden brown on top, about 22 to 25 minutes. Ovens vary, so keep an eye on them.
  8. Remove them from the oven and brush with the melted butter. Sprinkle with sea salt. Serve immediately while hot.


  • These biscuits will stay fresh for up to 2 days if covered. Wrap them individually in a paper towel and microwave for a few seconds. You can also cover them with foil and warm in a 300 degree oven.
  • If you want to use all-purpose flour instead of self-rising, add 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 3/4 teaspoon of salt.