Black Pepper Bacon Biscuits are fluffy and flaky but most importantly full of savory flavors. Give these a try the next time you host brunch!
These biscuits are a savory Bread Recipe that are perfect on their own but can be made into tasty breakfast sandwiches too! You are definitely going to want to give my Garlic Cheddar Biscuits and my Cheddar Corn Biscuits a try too!
Sabrina’s Black Pepper Bacon Biscuits Recipe
This a great recipe that I keep in my back pocket if I am wanting an elevated biscuit. These are quick, easy and so tasty. They are perfect on their own but can also be used as the base to a perfect breakfast sandwich. Once you have had these you probably won’t want to eat a plain biscuit ever again.
Recipe Card
Ingredients
- 4 cups self-rising flour , plus more for dusting
- 8 tablespoons cold butter , cut into small cubes
- 4 ounces cold cream cheese , in small chunks (½ box)
- 2 teaspoons coarsely ground black pepper
- 1 1/2 cups whole buttermilk
- 1 pound cooked bacon , crumbled
- Topping: 1 teaspoon Kosher salt and ¼ teaspoon coarsely ground black pepper , coarsely
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, add in the flour and add the cubed butter into the flour, then the cream cheese into the mixture with a pastry cutter or mixing with your hands quickly until it looks like little pea sized crumbles and some flour.
- Add in the black pepper and the bacon.
- Make a well in the center of the mixture and add the buttermilk and mix together with your hands.
- Flour the mixture just enough to separate the dough from the bowl. Flour a flat surface and dump the dough onto the surface.
- Flour a rolling pin and roll the dough out to ½ inch thickness in a rectangle.
- Cut the biscuits into 2 inch by 2 inch squares.
- Place the biscuits on an ungreased baking sheet so that the sides are touching, but not snugly pressed against each other.
- Brush the tops of the biscuits with butter, and sprinkle the salt and pepper topping on top.
- Bake 15-17 minutes, rotating the pan halfway through baking.
Nutrition
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Notes from Sabrina
The most important part when it comes to making biscuits is working quickly with your dough, the less you “handle” it the better, so once you get in there and incorporate the butter and cream cheese you really only need to mix in the bacon and black pepper for just a couple of seconds.
Table of contents
About this Recipe
Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese, and buttermilk; they are fluffy and flaky. These biscuits may sound like a difficult biscuit to make, but they’re actually super simple and easy. They are ready to go in the oven in less than 20 minutes. No mixers needed, and the biscuits are small enough that you can eat 2-3 of them and not even feel guilty. Not even a little bit. The best part of this recipe is that with just a few minutes of work you can feed a huge crowd (this recipe makes 36 biscuits!) or you can cut them into larger sandwich sized biscuits and still make 16 very generously sized biscuits.
Can this be made ahead of time?
Yes! You can prepare the dough, bake them, and freeze them for later. I keep them in the freezer and take them out to toast on low heat in the toaster oven.
Ideas to Serve
- Biscuit Sandwiches: Turn these into delicious breakfast sandwiches by making this recipe into 16 biscuits instead of 36. Then filled each one with scrambled eggs and some sharp cheddar (I’m a huge fan of sharp cheddar). I wrapped each one in foil and kept them warm in the oven. The foil helps to keep the moisture in sandwich.
- Maple Syrup: Drizzle maple syrup over the top of these biscuits or serve them with maple syrup to dip in after they are baked.
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Photos used in previous post:
Do I fry the bacon first??
Thanks for asking! Yes, the recipe calls for:
1 pound COOKED Smithfield Hometown Original Bacon , crumbled
Hi, if use not šelfo rising flour, how much baking soda I need? Thanks
4 cups flour
2 tablespoons baking powder
1 teaspoon salt
Hope that helps!
I read about freezing after baking but can you freeze the cut dough and then bake? Thanks!
I haven’t tried it but here’s a great resource that should be helpful. https://www.foodiewithfamily.com/perfect-flaky-layered-buttermilk-biscuits-tutorial/
Did them tonight. Half recipe and added a little shreaded cheese. Boy!… its a wet dough, so be prepared!
My wife and daughter loved them! Not a pretty biscuit like you do with Pillsbury, or your grandmas recipe or fast food. But these are GOOOOD! Thank you for sharing!
You’re welcome! Happy to hear you all enjoyed it!
I love the fact Thai won’t feel guilty for eating these 🙂 They sounds delicious! And so easy. While I love to cook, baking has never been thing. I’ve been slowly getting into it, and this seems like a perfect beginners recipe. Thanks!
Just jump right in! You’ll do fantastic! enjoy!!
These look AMAZING Sabrina!! I`m thinking this is going to make a great addition to my 4th of July BBQ tomorrow! Thanks for the great recipes!
You had me at bacon. :o) And I am a big fan of Smithfield–great bacon and great flavors!
Oh my gosh, I love homemade biscuits and the addition of bacon is stellar. Wish I could swing by to share a batch.
Well what’s stopping you from whipping up a batch yourself? 😉
Wow, what a fantastic savory Biscuit! Looks so soft!