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Cheddar Bacon Buttermilk Drop Biscuits

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These Cheddar Bacon Buttermilk Drop Biscuits are a cinch to make because instead of rolling and cutting them into rounds, an ice cream scoop is used to divide the dough. They’re filled with cheddar cheese and lots of crumbled bacon. Baking them in a cast iron skillet, gives them crisp golden bottoms and soft, golden tops.

Cheddar Bacon Buttermilk Drop Biscuits

Easy Cheddar Bacon Buttermilk Drop Biscuits Recipe

When making recipes like these in cast iron, don’t stress. If you don’t have a cast iron skillet, you can always use a similar size heavy bottomed baking pan like a 9 x 9-inch square pan or round pie pan, if you prefer. You can also prepare these drop biscuits side by side without touching on a baking sheet. In that instance, use a tablespoon to drop the biscuit dough onto the baking sheet. Each one will have its own unique shape. You can serve these biscuits stuffed with scrambled eggs and melted cheese for breakfast or, just as they are. They’re tasty enough to be served with any meal of the day.

Cheddar Bacon Buttermilk Drop Biscuits

How to Make the BEST Cheddar Bacon Buttermilk Drop Biscuits

  • Ingredients you’ll need to make homemade Cheddar Bacon Buttermilk Drop Biscuits: Self rising flour, shredded sharp cheddar cheese, cooked and crumbled bacon, paprika or cayenne, butter and buttermilk.
  • Kitchen tools you’ll need: Medium bowl, pastry blender, measuring cups and spoons, skillet for cooking the bacon, sharp knife and cutting board, cast iron skillet or similar for baking and an ice cream scoop.
  • These biscuits can be made into any size you like. That being said, smaller biscuits will take less time to bake and large biscuits will take longer. I use a 1/4 cup scoop for the biscuits in this recipe.
  • When dividing the biscuit dough, the main thing to consider is that it remains uniform for even baking.
  • You could adapt the cheese using another variety of cheese that you enjoy.
  • You can make the bacon one day in advance and have it ready to go to save time.
  • To lighten the calories, use turkey bacon and light cheese. You can also adapt using light butter.
  • These Cheddar Bacon Buttermilk Drop Biscuits are best baked and enjoyed. Should you have some leftover, wrap in foil and store chilled for up to 2 days. Reheat in single servings in the microwave.
Cheddar Bacon Buttermilk Drop Biscuits

More Southern Buttermilk Biscuits Recipes to Make

Cheddar Bacon Buttermilk Drop Biscuits

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Disclosure: This is a sponsored conversation written by me on behalf of White Lily Flour as a 2015 Brand Ambassador.  The opinion and text are all mine.  Thank you for being supportive and allowing me to share brands with you that I enjoy. ~ Melissa

Cheddar Bacon Drop Biscuits
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5 from 2 votes

Cheddar Bacon Buttermilk Drop Biscuits

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: cheddar-bacon-buttermilk-drop-biscuits
Servings: 12 drop biscuits
Calories: 258kcal
Author: Melissa Sperka


  • 2 cup White Lily Self-Rising Flour
  • 1/2 cup cold butter cubed, plus 2 Tbsp melted
  • 1/4 tsp smoked paprika or cayenne
  • 6 slices bacon cooked and crumbled
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1 cup whole buttermilk


  • Preheat the oven to 450°F. In a medium size mixing bowl. cut the butter into the flour and paprika until it resembles coarse crumbs.
  • Mix in the bacon and shredded cheddar cheese. Make a well in the center and add 1/2 cup of buttermilk.
  • Mix with a fork adding more buttermilk until it forms a soft dough and pulls away from the sides of the bowl.
  • Brush the sides and bottom of a 10-inch cast iron skillet with melted butter, reserving some butter to brush the tops. Use a 4 oz ice cream scoop to divide the dough. Place into the skillet side by side. Brush the tops with melted butter.
  • Place into the oven and bake for 15 minutes until the tops are golden. Serve hot.


Make your own self-rising flour: To each ONE cup of flour add 1 1/2 teaspoons baking powder and 1/4 tsp salt.


Serving: 1serving | Calories: 258kcal | Carbohydrates: 16g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 271mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    I loved this recipe so much..ive never really added anything other than normal buttermilk biscuits..this is an awesome and easy recipe..my family really loved the taste, especially my picky grandkids. So , thank you for sharing this recipe.

  2. 5 stars
    Hi Melissa,
    Can i make the dough in the foodprocessor, on pulse for example? I hope so cos of an illness i’ve no strength in my arms, hands, legs and feet. So making the dough by hand isn’t possible for me. But i loooooooove southern recipes just like this biscuits. They’re right in my alley. We don’t have that kind of food in my country. I’m born and raised and still live in the Netherlands, Europe. I hope to hear from you.
    Have a great day Melissa.
    With love,

    1. Hi Marja, sure you can use a food processor to mix if that works better for you. Thanks so much for visiting from the Netherlands!

  3. We don’t have White Lily brand flour here in Minnesota. Can I use another brand or make my own (I have the recipe for it somewhere!) Thank you! These look so good.

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