Three-Cheese, Bacon, And Herb Biscuits
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Savory biscuits loaded with three cheeses, crispy bacon, and herbs. Perfect for breakfast, alongside seafood, or as a standalone snack.
Ingredients
- Butter or shortening for greasing
- 8 bacon
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 2 tsp herbes de Provence
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 cup frozen unsalted butter shredded on a cheese grater
- 1 cup buttermilk
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Colby Jack cheese
- 1/2 cup shredded or crumbled smoked Gouda
- 3 tbsp salted butter melted, for brushing
- 1 tbsp fresh parsley chopped, for garnish
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 179 mg
- Iron: 1.81 mg
- Magnesium: 38.9 mg
- Phosphorus: 195 mg
- Potassium: 173 mg
- Zinc: 1.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 bacon
- 2 cup all-purpose flour
- 1 tbsp baking powder
- 2 tsp herbes de Provence
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1 cup buttermilk
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Colby Jack cheese
- 1/2 cup shredded or crumbled smoked Gouda
Prepare
- Butter or shortening, for greasing
- 1/2 cup frozen unsalted butter, shredded on a cheese grater
- 3 tbsp salted butter, melted, for brushing
- 1 tbsp fresh parsley, chopped, for garnish
Let's Cook
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Step 1.
Preheat the oven to 425°F. Lightly grease a baking sheet with butter or shortening.
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Step 2.
Place a large skillet over medium heat, add the bacon, and cook, flipping once, until crisp, about 5 minutes. Remove the bacon and set aside to cool, reserving 1 tablespoon of the rendered fat. Once cool, crumble or chop the bacon.
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Step 3.
In a large bowl, whisk together the flour, baking powder, herbes de Provence, onion powder, garlic powder, and salt. Add the shredded frozen butter and pour in the buttermilk; work them into the dry ingredients until a shaggy dough forms. Gently fold in the shredded cheddar, Colby Jack, smoked Gouda, crumbled bacon, and the reserved 1 tablespoon bacon fat until just combined.
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Step 4.
Use a ¼-cup measuring cup to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, until the biscuits are fluffy and risen and the tops are golden brown.
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Step 5.
Remove the pan from the oven. While still warm, brush the biscuits with the melted salted butter and sprinkle with chopped fresh parsley. Serve warm.