Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 slices thick-cut bacon
- 3 cups (360 g) all-purpose flour
- 1 tbsp baking powder + 1/2 tsp baking soda
- 1 tsp kosher salt, 1 tsp smoked paprika, 1/2 tsp garlic powder
- 1/2 cup (113 g) cold unsalted butter, cubed + 2 tbsp melted for brushing
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- 3 green onions (scallions), finely sliced
- 1 1/4 cups (300 ml) cold buttermilk, plus 1 tbsp for brushing
- Freshly ground black pepper (optional)
Do This
- 1. Cook bacon until crisp; drain, crumble, and reserve 2 tbsp bacon drippings.
- 2. Preheat oven to 425°F (220°C). Grease a 10-inch cast-iron skillet or 9-inch round pan.
- 3. Whisk flour, baking powder, baking soda, salt, smoked paprika, and garlic powder.
- 4. Cut in cold butter and reserved bacon fat until pea-sized; stir in 3/4 of bacon, 1 cup cheese, and scallions.
- 5. Add buttermilk just until a shaggy dough forms; gently pat, fold, and cut into 12 pieces.
- 6. Pack pieces snugly in pan. Brush with buttermilk, top with remaining cheese and bacon.
- 7. Bake 18–22 minutes until golden. Brush with melted butter, rest 5–10 minutes, then pull apart and serve warm.
Why You’ll Love This Recipe
- Buttery, flaky layers that pull apart easily, perfect for grabbing during the game.
- Loaded with smoky bacon and sharp cheddar in every bite, with just a touch of spice.
- Bakes as one big skillet of biscuits that looks impressive but is simple to make.
- Easy to customize with extra heat, different cheeses, or fresh herbs.
Grocery List
- Produce: Green onions (scallions)
- Dairy: Unsalted butter, sharp cheddar cheese, buttermilk
- Pantry: Bacon, all-purpose flour, baking powder, baking soda, kosher salt, smoked paprika, garlic powder, black pepper (optional), hot sauce (optional)
Full Ingredients
For the Smoky Bacon-Cheddar Biscuit Dough
- 8 slices thick-cut bacon (about 8 oz / 225 g)
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 1 1/4 cups (300 ml) cold buttermilk, plus more as needed
- 3 green onions (scallions), thinly sliced
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
- Freshly ground black pepper, to taste (optional)
For Finishing
- 2 tbsp reserved bacon drippings (from cooking the bacon)
- 1 tbsp buttermilk, for brushing tops
- 2 tbsp unsalted butter, melted, for brushing after baking
- Pinch of smoked paprika, for sprinkling on top (optional)
- Chopped chives or extra sliced green onions, for garnish (optional)
Step-by-Step Instructions
Step 1: Cook the Bacon
Place the bacon slices in a large, cold skillet in a single layer. Turn the heat to medium and cook, turning occasionally, until the bacon is deep golden and crisp, about 8–10 minutes. Transfer the cooked bacon to a paper towel–lined plate to drain and cool. Carefully pour the bacon drippings into a small heat-safe bowl and measure out 2 tablespoons to use in the dough. Let the drippings cool slightly until just warm, not hot. Once the bacon is cool, crumble or chop it into small pieces. Set the bacon and reserved drippings aside.
Step 2: Prep the Pan and Preheat the Oven
Preheat your oven to 425°F (220°C) with a rack in the center. Grease a 10-inch cast-iron skillet or a 9-inch round cake pan with a thin layer of butter or nonstick spray. Make sure the sides are coated too, so the biscuits do not stick as they rise and bake together. Set the pan aside.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, smoked paprika, and garlic powder until well combined and no streaks of leavening remain. This not only seasons the biscuits but also helps distribute the baking powder and baking soda evenly, so the biscuits rise uniformly and bake up tall and fluffy.
Step 4: Cut in the Butter and Add Mix-Ins
Add the cold, cubed butter to the bowl of dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut or rub the butter into the flour mixture until you have mostly pea-sized bits of butter with some slightly larger flakes. Work quickly so the butter stays cold; visible butter pieces are what create those flaky layers. Drizzle in the reserved 2 tablespoons of bacon drippings and toss to coat, breaking up any clumps. Stir in about 1 cup (roughly 2/3) of the shredded cheddar, 3/4 of the crumbled bacon, and all of the sliced green onions. Toss gently to distribute everything evenly.
Step 5: Add the Buttermilk and Form the Dough
Make a well in the center of the flour mixture and pour in 1 1/4 cups cold buttermilk. Using a fork or a spatula, stir gently, pulling the dry ingredients into the buttermilk just until a shaggy, slightly sticky dough forms. If there are still dry floury bits at the bottom, drizzle in another 1–2 tablespoons of buttermilk and lightly fold until the dough comes together. Avoid overmixing, which will make the biscuits tough.
Turn the dough out onto a lightly floured work surface. Pat it gently into a rough rectangle about 3/4 inch thick. Fold the rectangle in thirds like a letter (short end over the middle, then the other end over the top), rotate 90 degrees, and pat again into a 3/4-inch-thick rectangle. Repeat this folding process 1 more time. This quick layering step helps create tall, flaky pull-apart biscuits.
Step 6: Cut, Arrange, and Bake
Pat the dough into a final rectangle about 8 by 10 inches and 3/4–1 inch thick. Using a sharp knife or bench scraper, cut the dough into 12 roughly equal squares or rectangles. Do not saw back and forth; instead, press straight down to help the biscuits rise higher. Transfer the pieces to your prepared skillet or pan, packing them snugly together so their sides touch. This close fit encourages them to bake into a pull-apart slab.
Brush the tops lightly with 1 tablespoon buttermilk. Sprinkle the remaining 1/2 cup cheddar cheese and the reserved bacon over the top, pressing lightly so it adheres. If you like, add a pinch of smoked paprika and a few grinds of black pepper for color and extra flavor.
Bake for 18–22 minutes, or until the biscuits are puffed, the tops are deep golden brown, and the cheese is melted and bubbling at the edges. If your oven runs hot and the tops brown too quickly, tent loosely with foil for the last few minutes.
Step 7: Finish and Serve Pull-Apart Style
Remove the skillet or pan from the oven and place it on a wire rack. Immediately brush the hot biscuits with the 2 tablespoons melted butter, letting it soak into all the nooks and crannies. If using, sprinkle with a little extra smoked paprika and chopped chives or green onions for a fresh, colorful finish.
Let the biscuits cool for 5–10 minutes so they set slightly but remain very warm and soft. To serve, bring the whole skillet to the table or coffee table and let everyone pull off biscuits by hand. The sides will be soft and tender, and the tops crisp and cheesy—perfect for game-day snacking.
Pro Tips
- Keep everything cold. Cold butter and cold buttermilk are essential for flaky layers. If your kitchen is warm, chill the flour mixture for 10 minutes before adding the butter.
- Use block cheese, not pre-shredded. Shredding your own sharp cheddar melts more smoothly and gives better flavor and texture than packaged shreds.
- Do not overwork the dough. Stop mixing as soon as the dough comes together; a little shaggy is good. Overmixing leads to dense, tough biscuits.
- Check doneness in the center. Gently lift a center biscuit with a fork; the sides should look dry and set, not doughy. Every oven is different, so use the color and texture as your guide.
- Serve with a dip. These are great on their own, but they are also fantastic dipped in ranch, a smoky cheese sauce, or alongside chili or wings.
Variations
- Spicy Jalapeño Version: Add 1–2 finely minced fresh jalapeños (seeds removed for less heat) or 1–2 tablespoons pickled jalapeños to the dough along with the green onions. A dash of hot sauce in the buttermilk is also delicious.
- Herb & Garlic: Increase garlic powder to 1 tsp and add 2–3 tablespoons chopped fresh herbs such as chives, parsley, or thyme. This version pairs nicely with roasted chicken or soup.
- Slider-Ready Biscuits: Cut the dough into 16 smaller pieces instead of 12 and bake as directed. Split the pull-apart biscuits and fill with pulled pork, sliced brisket, or grilled chicken for mini sliders.
Storage & Make-Ahead
Store any leftover biscuits tightly covered at room temperature for up to 1 day, or in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven for 8–10 minutes until warmed through; this helps restore their crisp edges better than the microwave.
For longer storage, freeze the baked biscuits. Let them cool completely, then wrap tightly in foil and place in a freezer bag. Freeze for up to 2 months. Reheat from frozen, wrapped in foil, at 325°F (165°C) for 15–20 minutes, then unwrap for the last few minutes to crisp the tops.
To make ahead unbaked, assemble the dough, cut, and place the biscuits in the pan. Cover tightly and refrigerate for up to 12 hours. Bake straight from the fridge, adding 2–3 extra minutes to the baking time if needed.
Nutrition (per serving)
Approximate values per biscuit (1 of 12): about 330 calories, 20 g fat, 11 g saturated fat, 25 g carbohydrates, 1 g fiber, 3 g sugar, 10 g protein, and around 550 mg sodium. Actual values will vary based on specific brands and exact portion sizes.
