Flaky Bacon, Cheddar and Chive Breakfast Biscuits Recipe

Bacon Cheddar Chive Breakfast Biscuits are the perfect addition to any brunch. Easy to prepare and loaded with savory flavor, these golden, tender biscuits combine sharp cheddar, fresh chives, a touch of red bell pepper, and crisp bacon in flaky, buttery layers. They bake up tender inside with a crisp, golden exterior—ideal served warm with coffee or a brunch spread.

These savory biscuits are inspired by a favorite bakery scone we loved in San Francisco. The bacon adds a smoky crunch while the red bell pepper is cooked in bacon fat to deepen its sweetness. Sharp cheddar and bright chives tie the flavors together. The mix-ins are folded into flaky layers of dough so every bite delivers rich, umami-packed satisfaction. Now that we live in San Jose, we make these at home regularly because they’re low-maintenance and reliably delicious.

Why You’ll Love These Breakfast Biscuits

• Bold flavor – Bacon, cheddar, and chives create a classic savory breakfast profile.
• Great texture – Buttery, flaky exterior with a soft, layered interior.
• Simple process – Straightforward steps make this an approachable recipe for beginner bakers.
• Versatile – Delicious on their own or split and used for breakfast sandwiches.

Key Ingredients

• Bacon – Adds savory saltiness and crisp texture.
• Red bell pepper – A bit of sweetness, best lightly caramelized in bacon fat.
• Chives – Fresh oniony brightness.
• Cheddar cheese – Sharp, melty flavor that balances the bacon.
• All-purpose flour – The structure of the biscuits.
• Baking powder – Ensures a tender, risen biscuit.
• Butter – Cold, cubed butter creates flaky layers; higher-fat butter yields a richer result.
• Heavy cream – Keeps the dough moist and rich.

Instructions

Bacon and Bell Peppers

1. Preheat and prepare – Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook the bacon – Place bacon strips in a single layer in a cold skillet and cook over medium heat, flipping occasionally, until crispy, about 5–7 minutes per side depending on thickness. Transfer to paper towels to drain and cool.
3. Sauté the bell pepper – In the same skillet, add the finely chopped red bell pepper and cook in the bacon fat until softened and slightly caramelized, about 5–7 minutes. Remove to a small bowl to cool. Chop the cooled bacon into small pieces and set aside.

Homemade Biscuits

1. Mix dry ingredients – In a large bowl whisk together 4 cups all-purpose flour, 2 tablespoons baking powder, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper until evenly combined.
2. Cut in the butter – Add 1 cup (cubed) cold butter to the flour mixture. Toss to coat, then use your fingertips or a pastry cutter to pinch the butter into pea-sized pieces. Work quickly so the butter remains cold; these butter bits create flaky pockets in the finished biscuits.
3. Add the mix-ins – Stir in the chopped bacon, sautéed red bell pepper, 2 cups grated cheddar, and 1 cup finely chopped chives until the pieces are coated with the flour-butter mixture.
4. Incorporate the cream – Pour in 2 cups heavy cream and gently fold with a spatula until the dough comes together. Finish by gently kneading a couple of times by hand on a floured surface—do not overmix.
5. Layer the dough – Pat the dough into a roughly 3/4-inch-thick rectangle. Fold it into thirds like a letter, press gently, rotate 90 degrees, and repeat the folding process two more times to build layers.
6. Cut and chill – Press the dough to 1/2–3/4 inch thick, then cut into 16 even pieces (cut the rectangle in half lengthwise and then into 8 pieces across each half). Arrange the biscuits on the prepared baking sheet and chill in the refrigerator for 20 minutes. Optional: trim a thin strip from the outer edges to expose layers for taller rise; bake any scraps for a snack.
7. Brush and bake – While the biscuits chill, whisk 1 egg with 1 tablespoon milk or cream to make an egg wash. Remove biscuits from the fridge, brush tops with egg wash, and space them about 2 inches apart on the baking sheet. Bake at 425°F for 20–25 minutes, until golden brown. Transfer to a rack to cool slightly before serving.

Baking Tips

1. Keep the butter cold – Cold butter flakes produce steam pockets while baking, which gives you flaky layers.
2. Mix gently – Overworking the dough will warm the butter and develop gluten, producing tougher biscuits. Mix only until combined.
3. Trim for height – Trimming a thin strip from outer edges reveals layers and helps the biscuits bake taller; bake the trimmings as small bites.

Variations

• Vegetarian – Omit the bacon and sauté the bell pepper in a neutral oil before folding into the dough.
• Pancetta – Substitute diced pancetta for bacon for a less smoky, richer pork flavor.
• Brown sugar bacon – Use candied brown sugar bacon and reserve the rendered fat to cook the peppers for a sweet-savory twist.
• Different cheeses – Swap cheddar for white cheddar, jalapeño pepper jack, or gruyère to change the flavor profile.
• Gluten-free – Use a 1:1 gluten-free all-purpose flour blend designed to replace wheat flour cup-for-cup.

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Did You Like This Recipe?

If you try these biscuits, please leave a rating and a comment letting others know how they turned out. Tag your photos with the recipe name so others can find inspiration from your results. These biscuits pair beautifully with coffee, iced coffee, or a matcha latte for a complete brunch.

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