Black Pepper Bacon Biscuits

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky.

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!Black Pepper Bacon Biscuits may sound like a difficult biscuit to make, but they’re actually super simple and easy and 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 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 Smithfield Hometown Original Bacon and black pepper for just a couple of seconds. Smithfield was generous enough to sponsor all this delicious bacon goodness going on in these Black Pepper Bacon Biscuits. I mean look at ALL THAT BACON! ?Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!Smithfield has a large variety of flavors and cuts including the Hometown Original that I used in this recipe, Thick Cut which is my go to for when we have bacon served as a side to our breakfasts (especially when I oven bake with toppings like brown sugar), Cherrywood and Applewood.

You can find Smithfield bacon pretty easily at your local grocery store. If you like chewier bacon instead of crispier bacon, I would also suggest the Thick Cut bacon, which is awesome in it’s own right.

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!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.

I made these Black Pepper Bacon Biscuits for a brunch with a large group of friends. I cut the dough into 16 biscuits, 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. At least 2 or 3 people requested maple syrup for their sandwiches… which tasted AMAZING.

You can also 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. Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!

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Black Pepper Bacon Biscuits

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!
Yield 36 biscuits
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine American
Author Sabrina Snyder

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 Smithfield Hometown Original Bacon , crumbled
  • topping: 1 teaspoon Kosher salt and ¼ teaspoon coarsely ground black pepper

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

Calories: 142kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 126mg | Potassium: 58mg | Vitamin A: 140IU | Calcium: 19mg | Iron: 0.2mg
Keyword: Black Pepper Bacon Biscuits

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!

For more meal inspiration and recipe ideas, visit Smithfield’s Website or visit them on Facebook.

This is a sponsored post written by me on behalf of Smithfield. All references to how delicious this bacon is and how amazing these biscuits taste are my own opinion.

Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!
Black Pepper Bacon Biscuits are peppery, full of delicious bacon, cream cheese and buttermilk, they are fluffy and flaky. The perfect biscuit for your weekend brunch!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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!

  2. 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!

  3. 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!

  4. You had me at bacon. :o) And I am a big fan of Smithfield–great bacon and great flavors!

  5. Oh my gosh, I love homemade biscuits and the addition of bacon is stellar. Wish I could swing by to share a batch.