Cheesy Bacon Biscuits are a terrific addition to any meal and this easy drop biscuit recipe comes together in just minutes!
Cheesy Bacon Biscuits
These cheesy biscuits are a brand new favorite in our house. I made them first for a Saturday brunch and we ate them with scrambled eggs and a fruit salad.
When I made them later that week to photograph them to share, we enjoyed them with bowls of The Easiest Chili Ever. My middle son has been snacking on these biscuits pretty much any time they’re in the house.
Looking for a classic biscuit recipe? Fluffy Biscuits with plenty of buttery layers are possible with just a few helpful tips and about ten minutes of hands-on effort or try this easy drop biscuit version.
Savory ham and cheddar cheese are layered into these hearty biscuits. And these Strawberries and Cream Biscuits are part scone, part super easy drop biscuits. They’re the perfect sweet addition to any brunch table.
Don’t miss these fluffy and tender Gluten-Free Biscuits if you need something allergy-friendly too!
Cheesy Bacon Green Chile Biscuits
I made a double batch of the biscuits last time and tucked the leftovers in the fridge thinking maybe I’d make some breakfast sandwiches with them in a day or two.
I came back to them the next day and there were only a few left. Clearly, they’ve been a big hit with my whole crew.
These Cheesy Bacon Green Chile Biscuits can be made with or without the optional green chile. However, we LOVE them with the green chile and can’t recommend it highly enough.
I know that not everyone is a fan of heat and spice, but in this case, the green chile adds such a terrific depth of flavor.
Cheesy Drop Biscuits
- Preheat the oven to 450°F. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the cheese, bacon, and green chile. Stir or press lightly with your hands to combine.
- Line a sheet pan or 9×13 pan with parchment paper and drop the batter by ½ cup portions onto the lined pan.
- Bake for 18-22 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely.
- Remove from the oven and transfer to a basket or cooling rack.
Green Chile Recipes
Growing up in the Southwest has gifted me with a well-known love of green chile and the dozens of green chile-filled recipes that we enjoy are evidence of that.
From Green Chile Chicken Enchiladas (that you can make in just 30 minutes!) to Mexican Lasagna, White Chicken Chile to the Best Ever Green Chile Stew, green chile makes regular appearances on our meal plan.
Our love for chile doesn’t show up just for dinner though. This Green Chile Quiche, Cheddar Bacon Green Chile Waffles, and Breakfast Enchiladas are a few more dishes that the whole family loves.
Cheesy Bacon Biscuits
Ingredients
- 2½ cups all-purpose flour*
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ cup butter cold and grated
- 1 cup milk
- 1 large egg
- 2 cups shredded Mexican cheese blend
- ½ cup cooked and crumbled bacon
- ½ cup chopped green chile optional
*Gluten-Free Alternative
- 1½ cups brown rice flour plus an additional ¼ cup ONLY as needed
- ½ cup oat flour
- ⅓ cup tapioca starch
- ¼ cup potato starch
- 2 teaspoons xantham gum
Instructions
- Preheat the oven to 450°F. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
- Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the cheese, bacon, and green chile. Stir or press lightly with your hands to combine.
- Line a sheet pan or 9×13 pan with parchment paper and drop the batter by ½ cup portions onto the lined pan.
- Bake for 18-22 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack. Enjoy!
Nutrition
Mary says
What type of chili pepper do you mean when you say “green”? There are many different varieties of chilis that are green – jalapeño, serrano, hatch, Anaheim or Poblanos. They are not interchangeable. Each of these would create a completely different flavor. although “drained well” makes me think that maybe you used canned possibly pickled jalapeños?
Mary Younkin says
Typically, when chile is referred to as “green chile” it is Anaheim chile peppers or Hatch chile peppers. NM Hatch green chile is typically spicier than Anaheim chile. You can purchase it in jars or canned, already roasted, peeled, and chopped.
Olivia says
Your cheesy bacon buns ..could they be made with all purpose gluten free instead ? Thanks for the info
Mary Younkin says
I’ve only tested this recipe exactly as written, Olivia. If you have a GF blend that you’ve found works consistently in a 1:1 substitution, it will likely convert for you.
Amanda says
Any changes suggested for high elevation- 7000 feet? Thank you
Mary Younkin says
Not living at that elevation I am not familiar with exactly what adjustments you will need to make.
Karen says
Could you use bacon bits, if no bacon available? Thanks
Mary Younkin says
You certainly could, Karen.
Camilla Hamrick says
Thank you for this, “cheesy bacon biscuit”, I haven’t got to make this awesome recipe yet, but I know it’s going to be good, thanks.
Mary Younkin says
I hope you enjoy it, Camilla.
Karl McGinnis says
I have now baked and eaten these drop biscuits, twice in the past four days.
I ate the entire first batch by myself. Don’t judge me. I shared a few from the second batch with visitors. I am making more for game night tomorrow.
Scrooge once accused the ghost of Jacob Marley, “There’s more of gravy than of grave about you, whatever you are!”
But, oh what could have been, had he but feasted upon the perfection of these drop biscuits:
“Get thee away from mine crumbs, knave!
Twixt sheet and pillow they are saved.
I fear not the rattling of thy chains.
Nothing could be worse than the empty biscuit tray.”
Mary Younkin says
Only twice, Karl? Let’s make it 3 for 5 today!
“Biscuits, biscuits: wherefore art thou biscuits? Hath mine beloved hidden thou once more from mine eyes? Alas, mine coffee cries out. Lo!”
― T.J. Bowes
S says
Thank you. Your recipe is very nice & I will make it soon. I would like to agree with the person from the first review. I live in an area where there are so so many different varieties of fresh green chiles….and none of them are Anaheim or Hatch & each green chile has its own flavor and heat. The cans are strictly serrano, jalapeno, or habanero, and most people including me cook with fresh chile. I know my chile, so I will choose the 1 that works for me. To tell people that “most green chile recipes are Anaheim or Hatch” is simply not correct. Have you thought about including fresh chile in your recipe and advising people of the flavor and heat of the multitude of options? or for people using cans explaining the same? I am writing this review specifically because of your inaccurate response to the person asking about the type of chile. Nevertheless, your recipe looks great & I know it will turn out excellent. Thanks Again!
Mary Younkin says
While I am surely not an expert, you appear to have a great deal of opinions on this subject. I don’t know where you live, but everywhere I have lived fresh “green chile” has always been Anaheim or Hatch. (or often unlabeled when fresh)
I do use jalapenos, serranos, and habaneros in my cooking and they are labeled specifically. I’ve certainly never thought of calling jalapeno or serrano a “green chile” because they aren’t typically referred to that way. That’s likely because I grew up in NM where the only “green chile” ever referred to were Hatch chile. And for what it’s worth, habaneros are typically red, orange, or yellow when I’ve seen them.
For all the chili pepper information you could ever want (from an actual expert in that subject), Mike from https://www.chilipeppermadness.com/ is your person. For future reference, all of MY green chile recipes have been made with Hatch or Anaheim peppers.