Bacon Cheese Drop Biscuits

Want homemade biscuits for dinner? This easy Bacon Cheese Drop Biscuits recipe is packed with flavor! Whip up a batch today!

This Bacon Cheese Drop Biscuits post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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Growing up, biscuits were a regular staple in our house. Sausage biscuits made occasional appearances on the weekends. Various other styles of biscuits showed up as side dishes on the dinner table. And leftover biscuits always got sliced and toasted with cheese – delicious!

While I enjoy any and all styles of biscuits, I have to admit that drop biscuits are probably my favorite. They’re easy to make, and the edges get all crispy and craggy. So.Much.Flavor!

What are drop biscuits?

There are a number of different ways to make biscuits. For rolled biscuits, the dough is rolled out and a biscuit cutter (or round cookie cutter) is used to cut the dough into rounds. Drop biscuits use the same ingredients as rolled biscuits, but the batter includes more liquid. As a result, the batter resembles something between pancake batter and a stiffer rolled biscuit dough.

The best part about drop biscuits (aside from the taste) is the fact that no rolling is needed! The wetter batter can be scooped out with a ¼-cup measure or two large spoons. (Your hands will get sticky – just go with it! Dipping your fingers in water will help prevent the dough from sticking too much, though.)

These biscuits can be served by themselves for breakfast, or as an easy side dish for dinner. A warm drop biscuit also goes great with a bowl of soup on a cold winter day!

Bacon Cheese Drop Biscuits

Drop biscuits by themselves are absolutely fantastic, but this Bacon Cheese Drop Biscuits recipe is proof that bacon and cheese make everything better. Little bits of cooked bacon are crumbled into the batter along with 1½ cups of cubed cheese. (You can certainly use shredded cheese, but I like the way the cubes create little pockets of cheesy goodness throughout the biscuits.)

For these Bacon Cheese Drop Biscuits, I used Cabot Creamery’s Seriously Sharp Cheddar cheese. We discovered this cheese many years ago, and it instantly became a household favorite! It is our go-to sharp cheddar for everything from baking and cooking to just plain old snacking.

We always (and I mean always!) keep several bars of Seriously Sharp in our fridge. Friends drop by for a glass of wine? Slice up some Seriously Sharp Cheddar, and you’re all set. Looking to amp up the flavor of a recipe? Shred some Seriously Sharp on top!

Cabot Creamery is a co-op owned by hundreds of farm families throughout New York and New England. One of the things that sets Cabot apart (aside from the taste of their cheeses!) is their commitment to sustainability. Blue Spruce Farm (a Cabot farm located in Bridport, VT) uses cow waste (yup, you read that correctly) to create power for the farm. And not only do they power their entire farm this way, but they also provide power to more than 400 houses in the area – how cool is that!?

Ingredients for Drop Biscuits

Back to the recipe for these Bacon Cheese Drop Biscuits, let’s take a quick peek at the ingredients:

• Flour. I recommend using all-purpose flour for these biscuits. When measuring flour, use a scoop to spoon the flour into your measuring cup, and make sure to level the top of the cup with a table knife.
• Sugar, Salt, Garlic Powder, Onion Powder. All of these ingredients add flavor to the biscuits once they are baked.
• Baking Powder, Baking Soda. Some biscuits use yeast as a leavener. Drop biscuits rely on chemical leaveners that make the biscuits rise in the oven.
• Unsalted Butter. When adding the butter, make sure it’s very cold and cut into small cubes. Another way to add butter to drop biscuit recipes is to freeze the stick of butter and then grate it directly into the batter. Cold butter creates steam when it melts in the oven, and this leads to the flaky layers that make drop biscuits so good!
• Buttermilk. Buttermilk provides the liquid that makes the batter loose and able to be dropped onto the baking pan. I recommend buttermilk for the flavor in this recipe, but traditional milk can be used, too.
• Cabot Seriously Sharp Cheddar Cheese. Biscuits are good. Cheesy biscuits are amazing! The flavor of the sharp cheddar throughout these drop biscuits is absolutely delicious.
• Bacon. Bacon adds flavor and texture to the biscuits, and it pairs well with the cheddar cheese.
• Fresh Chives. The chopped chives add color and a brightness of flavor. Green onions could be used in place of the chives if desired.

How To Reheat Leftovers

Leftover bacon cheddar biscuits should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, just place in a 350°F oven or toaster oven for about 6-7 minutes or until warmed through. Leftover biscuits can also be frozen. Just place in a freezer bag and freeze for up to 4 months. Let thaw in the fridge for a couple of hours before reheating.

If you’re looking for a fantastic (and easy!) biscuit recipe, then put this one on the list! It gets 2 thumbs up from everyone here in our house. Enjoy!

Did you make this Bacon Cheese Drop Biscuits recipe at home? Leave a comment or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Bacon Cheese Drop Biscuits

Want homemade biscuits for dinner? This easy Bacon Cheese Drop Biscuits recipe is packed with flavor! Whip up a batch today!

5 from 6 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 biscuits

Calories: 311kcal

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Ingredients

• 8 oz. bacon
• 2¼ cups all-purpose flour
• 1 Tbsp granulated sugar
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ cup unsalted butter cut into ½” cubes (see note)
• 6 oz. Cabot Seriously Sharp Cheddar cheese cut into ½” cubes
• 1¼ cups buttermilk
• 2 Tbsp chopped chives

Instructions

• Using a large skillet, cook bacon until crispy. Pat bacon dry with paper towels and set aside.
• Preheat oven to 425°F.
• Line 2 baking sheets with parchment paper; set aside.
• Using a large bowl, add dry ingredients (flour, baking powder, baking soda, salt, garlic powder and onion powder); stir until well combined.
• Add cubed butter (or grate frozen butter) to bowl; toss lightly until just barely combined.
• Add cheese, buttermilk, chives and ½ of the crumbled bacon; stir until just barely combined.
• Using two spoons or an ice cream scoop, drop ¼ cup balls of dough onto prepared baking sheet. (Note: Space the dough balls at least 2” apart.)
• Top with the remaining crumbled bacon. Leave the dough somewhat loose and “craggy” as this will create the toasted bits on top of the biscuits once baked.
• Bake at 425°F for 13-15 minutes, or until golden brown.
• Note: An easy way to add the butter to the dough is to freeze it. Then just use a coarse grater to grate the frozen butter into the bowl with the dry ingredients.

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