BLACK PEPPER CHEDDAR BACON BISCUITS Recipe

Today I whipped up my favorite Black Pepper Cheddar Bacon Biscuits. I mixed all-purpose flour, baking powder, crispy bacon, extra sharp cheddar, and fresh garlic with buttermilk and a farm-fresh egg to create a savory treat. These biscuits offer a delightful crunch, a burst of flavor, and a truly unique indulgence.

I got a fun new recipe to share that I think you’ll really enjoy. These Black Pepper Cheddar Bacon Biscuits are seriously the best twist on a classic savory treat.

I mixed 2 cups all-purpose flour with a tablespoon of baking powder and just a pinch of salt and fresh ground black pepper. Then i folded in 1/2 cup cold unsalted butter, diced just right, so the biscuits come out flaky and full of flavor.

The best part? Adding 1 cup extra sharp cheddar cheese and 6 slices of bacon that I cooked until crisp.

I even tossed in a minced garlic clove to really kick things up a notch. And for a perfect texture, I poured in some buttermilk and added a large egg before giving it all a good stir.

This isn’t just another biscuit recipe, it’s a fun mix of breakfast, brunch, and homemade bread vibes that could easily become your new favorite.

Why I Like this Recipe

I really love this recipe because it brings together all my favorite flavors in one bite. First, the mix of extra sharp cheddar and crispy bacon is just unbeatable; every time I take a bite, I get that delicious, savory kick that makes me smile. Second, I like how the dough comes out so flaky and buttery – it’s like a warm, comforting hug in biscuit form, even if it takes a bit of practice to get it just right sometimes. Third, I appreciate how easy it is to whip up, even on my busiest days; the simple ingredient list means I can make it without stressing out too much about what to do. Lastly, there’s something really satisfying about homemade food that makes me feel proud even if my kitchen skills aren’t perfect yet.

Ingredients

• All-purpose flour: Provides carbohydrates and energy.

  Not very healthy if you overdo it.

• Bacon: Loads of protein and fat, addin a really savory and salty taste.
• Extra sharp cheddar cheese: High in protein and fat; brings tangy flavor and saltiness.
• Freshly ground black pepper: Gives a kick and antioxidant perks for spice lovers.
• Buttermilk: Offers tang, moisture and calcium for a soft, unique texture.
• Garlic: Delivers an aromatic punch with a hint of spicy kick that goes well with bacon.
• Egg: Helps bind all the ingredients together and adds protein for a consistent batch.
• Unsalted butter: Provides rich, creamy fat that ups the flavor and flakiness in biscuits.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup cold unsalted butter, diced
• 1 cup buttermilk
• 1 large egg
• 1 cup extra sharp cheddar cheese, shredded
• 6 slices bacon, cooked until crisp and chopped
• 1 garlic clove, minced

How to Make this

1. Preheat your oven to 450°F and grease a baking sheet lightly.

2. In a bowl, combine 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

3. Add 1/2 cup cold unsalted butter, diced, to the dry ingredients and mix in quickly with a fork or pastry cutter until the butter pieces are about pea size.

4. In another bowl, whisk together 1 cup buttermilk and 1 large egg.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

6. Fold in 1 cup extra sharp cheddar cheese, shredded, 6 slices cooked bacon chopped into bits, and 1 minced garlic clove.

7. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round.

8. Use a biscuit cutter or a glass to cut out biscuits, and gently place them on your prepared baking sheet.

9. Bake in the preheated oven for 12 to 15 minutes until the biscuits are golden brown and flaky.

10. Let the biscuits cool for a couple of minutes before serving and enjoy each buttery, cheesy, and bacon-loaded bite!

Equipment Needed

1. Oven – Use it to bake your biscuits evenly at 450°F which helps the ingredients to release their flavors and give you that perfect balance of carbs and proteins
2. Baking sheet – Essential to hold the biscuits while they cook; greasing it lightly stops the dough from sticking
3. Two mixing bowls – One for the dry ingredients and another for mixing the wet ingredients, so you can measure out your flour, baking powder, buttermilk, and egg correctly
4. Fork or pastry cutter – Needed to work the cold butter into the flour until it forms pea-sized bits which is important for achieving the flaky texture
5. Whisk – To beat the egg and buttermilk together, ensuring that they mix well for a good rise in the biscuits
6. Measuring cups and spoons – Critical for getting the right proportions of each ingredient, like the 2 cups of flour or 1 tablespoon of baking powder, making sure you get the nutritional balance right
7. A floured surface – A clean countertop or cutting board where you can pat out and work your dough easily
8. Biscuit cutter or a drinking glass – Used to cut out the dough into even rounds so that every biscuit bakes evenly and holds its structure well

FAQ

BLACK PEPPER CHEDDAR BACON BISCUITS Recipe Substitutions and Variations

• For buttermilk, if you dont have it, just mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes.
• If you are short on extra sharp cheddar cheese, you can use a combo of cheddar and Monterey Jack to keep it cheesy.
• Not enough unsalted butter? Use salted butter instead but reduce the added salt in your recipe a little bit.
• If bacon isn’t available, you can try turkey bacon or even a bit of smoked sausage for that savory kick.
• Don’t have all-purpose flour handy? You might wanna try whole wheat flour, although it might change the texture a bit.

Pro Tips

1. Make sure the butter stays cold while you’re working with it. Cold butter helps form those little flaky layers, so try not to let it warm up too much even if your kitchen is a bit toasty.
2. Don’t overmix the dough when you fold in the wet ingredients; you just want everything to come together. Overworking it can make the biscuits tough and less tender.
3. If you got time, let the dough sit for about 5 minutes before cutting out the biscuits. This lets the flour relax a bit and makes it easier to shape ’em without tearing.
4. Lastly, when you’re adding the extra ingredients like cheese, bacon, and garlic, fold them in gently so you get an even spread of flavors without breaking up the dough too much.