These simple Cheezy Bacon Cream Biscuits are incredibly easy to make. Requiring only five ingredients they’re filled with shredded sharp cheddar cheese and crumbled bacon. They aren’t limited only to breakfast or brunch, they make a delicious addition to any meal.
Easy Cheezy Bacon Cream Biscuits Recipe
These simple Southern biscuits begin with self rising flour and heavy cream. Self rising flour already has leavening in i making it a simple and convenience item to have stocked in your pantry. These biscuits are filled with shredded cheddar cheese and crumbled bacon to take them to another level. How to make Cheezy Bacon Cream Biscuits: (Scroll down for full printable recipe.)
- Prepare Pan = Preheat the oven to 450°F and line a baking sheet with parchment. Set aside.
- Dry Ingredients – In a medium-size mixing bowl sift together the sugar and flour.
- Add Cream – Make a well in the center. Add cream.
- Combine – Using a fork gradually mix the cream into the flour just until moistened.
- Mix-ins – Add the shredded cheese and bacon mixing through the dough evenly. Add the reserved 2 Tbsp cream 1 Tbsp at a time as needed to moisten.
- Roll Dough – Turn the dough out onto a floured surface and using floured hands pat into a rough circle about 3/4 inch thick. Don’t knead.
- Cut into Rounds – Use a 3-inch biscuit cutter dipped in flour to cut the biscuits rounds. Place onto the baking sheet 2-inches apart. Brush the tops with additional cream
- Transfer to the Oven – Bake for 12-14 minutes or until puffy and golden.
- Serve hot slathered with butter.
How to Make the Best Cheezy Cream Biscuits
- Ingredients you’ll need to make homemade Cheesy Bacon Cream Biscuits: Self rising flour, granulated sugar, heavy cream, cooked and crumbled bacon and shredded sharp cheddar cheese or colby jack cheese.
- Kitchen gadgets you’ll need: A large mixing bowl, measuring cups and spoons, a whisk to sift together the flour and sugar, a large silicone spatula, a baking sheet, pastry brush for brushing the cream onto the tops, cheese grater, skillet for cooking the bacon and a biscuit cutter.
- You can make your own self rising flour for this biscuit recipe. To each one cup of all purpose flour add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Sift together with a whisk along with the sugar called for in the recipe then proceed with the instructions.
- You can freeze unbaked biscuits for a future meal. To do so, place dough rounds onto a baking sheet lined with parchment paper. Freeze until solid then package in freezer bags for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time.
- Store leftover Cheezy Cream Biscuits chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Southern Biscuit Recipes to Make
Biscuits come in many forms and are a clean slate for adding mix-ins just like cornbread, the other house bread of the South. More biscuit recipes to make:
- Fluffy Southern Buttermilk Biscuits are a winner every time.
- Ham and Cheese Biscuits are a delicious way to use leftover holiday ham.
- Cheesy Sausage Biscuit Pinwheels are made with homemade biscuit dough rolled jelly roll style.
- Sweet Apple Pie Biscuits are baked in a cast iron skillet.
- Honey Cream Cheese Biscuits from Baked by an Introvert.
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Helpful Kitchen Items:
Cheezy Bacon Cream Biscuits
- 2 cups self rising flour
- 1 1/2 Tbsp sugar
- 1 2/3 cups heavy cream divided
- 6-8 slices bacon cooked and and crumbled
- 3/4 cup shredded sharp cheddar cheese
- 2 Tbsp cream to brush the tops
- Preheat the oven to 450°F and line a baking sheet with parchment. Set aside.
- In a medium-size mixing bowl sift together the sugar and flour.
- Make a well in the center. Add 1 1/2 cups cream.
- Using a fork gradually mix the cream into the flour just until moistened. Add the shredded cheese and bacon mixing through the dough evenly. Add the reserved 2 Tbsp cream 1 Tbsp at a time as needed to moisten.
- Turn the dough out onto a floured surface and using floured hands, pat into a rough circle about 3/4 inch thick. Don’t knead.
- Use a 3-inch biscuit cutter dipped in flour to cut the biscuits rounds.
- Place onto the baking sheet 2-inches apart.
- Brush the tops with additional cream
- Bake for 12-14 minutes or until puffy and golden.
- Serve hot slathered with butter.