Bacon and Chive Biscuits
Bacon, bacon drippings, and chives add texture and flavor to these flaky southern-style biscuits. The make great little sandwiches, too!
Warm, flaky biscuits are always welcome at the table, and these bacon and chive biscuits bring a savory twist that makes them even more special. The smoky bacon adds richness, the chives bring a pop of freshness, and the tender crumb makes them perfect for soaking up gravy, broth, or stew. They bake up tall, golden, and fragrant—just the kind of comfort food everyone reaches for first.
Serve them with hearty soups, collard greens, beans, or a simple weeknight dinner. Their versatility makes them ideal for holidays, potlucks, and brunch spreads, and the dough comes together quickly with simple ingredients. Once you’ve made this batch, you’ll find yourself adapting the base recipe for all kinds of savory biscuit variations.
What You’ll Like About This Recipe
Flaky, tender texture. Cold butter worked into the flour creates the signature layers that make homemade biscuits so irresistible.
Delicious savory flavor. Bacon adds smoky richness, while chives bring bright, aromatic notes that balance the richness of the dough.
Simple, straightforward technique. This recipe relies on basic biscuit-making steps—cutting in butter, stirring gently, and shaping lightly—to achieve bakery-quality results.
Perfect for any meal. They pair beautifully with breakfast dishes, hearty stews, Southern-style greens, or a pot of beans, making them incredibly versatile.
Easy to customize. The recipe adapts well to different cheeses, herbs, or added spices if you want to make each batch a little different.
Ingredient Notes
- All-purpose flour – Creates a sturdy structure while still allowing for a tender, soft crumb.
- Baking powder – Provides lift and helps the biscuits rise tall and fluffy.
- Salt and sugar – Salt enhances flavor; sugar is optional but helps with browning and subtle sweetness.
- Cold unsalted butter – Essential for flakiness; the cold butter melts during baking and forms tender layers.
- Chives or green onion tops – Add a fresh onion flavor that brightens the richness of the dough.
- Cooked chopped bacon – Adds smoky, savory depth and small pockets of texture throughout the biscuits.
- Bacon drippings – Reinforces the savory bacon flavor and adds richness.
- Milk – Provides moisture and helps bind the dough while keeping it soft.
How to Make It
- Start by whisking together the dry ingredients so the baking powder is evenly distributed. Proper mixing ensures the biscuits rise uniformly.
- Cut the cold butter into the flour mixture using your fingertips or a pastry blender. The goal is to create fine crumbs with a few larger bits of butter remaining, which help build flaky layers.
- Stir in the chives and chopped bacon, tossing them lightly so they’re coated in the flour. This keeps the add-ins from sinking or clumping in the dough.
- Add the bacon drippings and milk, stirring gently until the mixture forms a soft, shaggy dough. Overmixing here can toughen the biscuits, so stop as soon as it comes together.
- Turn the dough onto a lightly floured surface and knead very briefly—just enough times for the dough to hold together. Pat it into an even disk to promote consistent rising.
- Cut out the biscuits with a sharp cutter, pressing straight down without twisting to help them rise tall. Re-roll scraps gently if needed, though the first-cut biscuits will always be the flakiest.
- Bake until the biscuits are golden brown and fragrant. Let them rest briefly before serving so the crumb sets and the flavors settle.
Tips
- Use very cold butter to ensure the biscuits rise with distinct, flaky layers. If the dough warms up, chill it briefly before baking.
- A sharp biscuit cutter prevents sealing the edges, allowing the biscuits to rise higher.
- Measure the flour lightly; compacted flour can make the dough too dry and dense.
- Cook the bacon until just crisp enough to crumble without becoming hard or overcooked.
- For extra browning and shine, brush the tops with a little milk or cream before baking.
Recipe Variations
- Add shredded cheddar. Stir in a handful of sharp cheddar for another layer of richness; the cheese melts into savory pockets throughout the biscuits.
- Make them spicy. Add minced jalapeño, a pinch of cayenne, or cracked black pepper to give the biscuits a gentle heat that balances the bacon.
- Herb them up. Fresh thyme, rosemary, or parsley add additional aroma and pair nicely with the chive and bacon flavors.
- Try buttermilk instead of milk. Buttermilk adds tang and tenderness, giving the biscuits a slightly richer and softer crumb.
- Swap the bacon. Cooked ham, pancetta, or turkey bacon can be used if you want a lighter or different flavor profile.
Serving Suggestions
- Serve with hearty stews, chili, or beans where the biscuits can soak up flavorful juices.
- Make mini biscuits and serve along with charcuterie or as an appetizer with spreads.
- Add butter, honey butter, or a savory compound butter to enhance richness.
- Pair with scrambled eggs, omelets, or sausage gravy for a comforting breakfast.
- Choose a crisp salad or roasted vegetables alongside for a balanced meal.
How to Store
Refrigerate: Keep leftover biscuits in an airtight container for up to 3 days. Reheat gently before serving.
Freeze: Freeze baked biscuits or unbaked cut dough on a tray, then transfer to a freezer-safe bag for up to 3 months. Label with the date for easy tracking.
Reheat: Warm baked biscuits in a low oven until heated through. For unbaked frozen biscuits, bake straight from the freezer, adding a few extra minutes as needed.
Frequently Asked Questions
Bacon and Chive Biscuits
Ingredients
- 3 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar, optional
- 6 tablespoons unsalted butter, cold
- 3 tablespoons fresh chopped chives, or green onion tops
- 6 strips bacon, cooked until almost crisp and finely chopped
- 1 tablespoon bacon drippings
- 1 1/4 cups milk
Instructions
- Heat the oven to 425 F.
- Spray a large baking sheet with nonstick baking spray or line the pan with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and sugar. Stir to blend thoroughly.
- Work the butter in with your fingers or a pastry blender until the mixture resembles fine crumbs. Add the chives and chopped bacon. Add the bacon drippings and milk and then stir just until moistened.
- Transfer the mixture to a floured surface and knead just a few times until the soft dough holds together.
- Pat the dough into a circle about 1/2 to 3/4-inch in thickness. Avoid overworking the dough.
- Cut the biscuits out with biscuit cutters and arrange on the prepared baking sheets, leaving about 1 1/2 inches between biscuits. Gather any dough scraps together, gently pat into a circle, and cut out more biscuits. Repeat with any remaining dough scraps. Note: Because the last scraps of dough are worked more, the last biscuits might not be as tender and flaky as the first ones. You can avoid this by using a square biscuit cutter.
- Bake for 12 to 16 minutes, or until golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
