This post may contain affiliate links. Please read our disclosure policy.

Cheddar Bacon Green Onion Biscuits so flavorful, they are the perfect side for every meal!

Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

I’m back! I know I have been pretty MIA this week but I’ve seriously been so freaking busy.

cheddar bacon chive biscuits

But these cheddar bacon & green onion biscuits make up for that, right?

cheddar bacon chive biscuits

No hard feelings, kay? I’m giving you lots of butter and bacon and that should make almost anyone happy as a…biscuit?

cheddar bacon chive biscuits

Great recipe for Friday because you can roll out of bed and make these tomorrow or Sunday for brunch!

I love biscuits. I love the buttery and flaky texture of it and I love that after I eat one (or two), my hands are so greasy. It sounds so disgusting, haha, but it’s so good. Who doesn’t love that guilt every now and then?

Biscuits for me as a kid were a staple breakfast item on the weekends. My mom would always get the Grands biscuits in a can and the buttery flaky layered ones. Omgosh, waking up to that smell was glorious. And with eggs and bacon on the side, what more could a little girl want on a Saturday or Sunday morning??

I hear a lot about Red Lobster’s cheddar biscuits. You might hate me for saying this but, I’ve never had one. I don’t think I’ve ever even been to a Red Lobster. I know, I should go cower in a corner and get scolded at. So, since I have no way to compare these biscuits to the Red Lobster version, I’ll just have to talk about these biscuits compared to the canned ones and you can probably already guess that I’m going to say they’re 10 times better. They’re flaky, buttery, moist, and the bacon and green onions added in just makes it even better. A whole ‘nother level of goodness. Oh, and you save the pan drippings from the bacon and you bacon grease up the bottom of your baking pan AND use the pan drippings to brush the tops of the biscuits. HELLO, HEAVEN!

5 from 1 vote

Cheddar Bacon Green Onion Biscuits

Cheddar Bacon Green Onion Biscuits so flavorful, they are the perfect side for every meal!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 biscuits


  • 6 slices thick-cut bacon, cooked to crisp perfection and diced
  • 1 cup (125 g) all purpose flour
  • 1 cup (125 g) cake flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon granulated sugar
  • ¾ teaspoon salt
  • ½ cup (114 g) unsalted butter, chilled and cut into small cubes
  • 1 cup (113 g) sharp cheddar cheese, shredded
  • ¼ cup (25 g) green onions, diced (you can use chives, I didn’t have any on hand)
  • 1 cup (236 ml) buttermilk
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • Preheat your oven to 450 °F (232 °C)
  • In a large skillet, cook your bacon until it’s nice and crisp then drain them on a paper towel lined plate. Let them cool before dicing them. Do NOT discard the pan drippings. You’ll need them!
  • While your bacon is cooling, dump the two flours, baking soda, baking powder, sugar and salt into a food processor. Pulse a few times to mix everything up.
  • Then start putting in the cubes of butter and pulse until you achieve the consistency of coarse meal. Dump the flour mixture into a medium sized mixing bowl.
  • Add in the cheese, onions and bacon and mix it up to spread around the ingredients.
  • Pour in the buttermilk and start stirring with a spatula until you have no dry flour remaining. You’ll probably just start using your hands to mix everything up towards the end.
  • Form the dough into a ball and place it on a lightly floured flat surface and use your hands or rolling pin to flatten the ball to a 3/4″ thick circle.
  • Use a biscuit cutter to cut out the biscuit rounds. Ball up the excess scraps and reflatten to use up all the dough.
  • When ready, using a brush, brush some of the pan drippings from the bacon on the bottom of the baking pan (I used a 8 x 8″) and place your biscuits on top. Then take the brush and brush the tops of the biscuits with more pan drippings.
  • Bake for 20 minutes or until the tops start getting brown.
  • Serve hot with more butter and breakfast!


Source: The Kitchn


Serving: 1biscuit, Calories: 408kcal, Carbohydrates: 27g, Protein: 11g, Fat: 28g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 698mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!


You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Luv your site – Excited to try some of your awesome recipes.
    Do you know if these freeze well?


    1. If you’re talking about the dough, yes, you can make the dough then freeze them and when you’re ready to bake them, just pop them in the oven. The bake time will be slightly longer though since it’s going from freezer to oven.

  2. I have made biscuits before but, just honest to goodness plain ones. Didn’t use cake flour though. Have you ever made this with 2 cups of all-purpose?

  3. I just made these for breakfast this morning! They turned out picture perfect and were delicious :) My batch made 11 large biscuits.

  4. YUM! I’m on the hunt for good breakfast recipes. I’m pinning this now to try later this week! Thanks for a great recipe!