These simple Cheezy Bacon Cream Biscuits are incredibly easy to make. Requiring only six ingredients the two most loved being sharp cheddar cheese and crumbled bacon. They aren’t limited only to breakfast or brunch but, they make a delicious addition to any meal.
My Southern Sons
Cream biscuits are most handy when my family wants biscuits in a snap. My sons are like all other Southern boys, they love a hot buttered biscuit. Being a busy Mom, I must confess, I don’t make fresh biscuits every morning as my Mom and Grandma’s did but, when those big blue eyes look up and me and ask, my heart melts and this is the recipe I can whip-up for them in a hurry.
How I Learned To Make Biscuits
I learned to make Southern buttermilk biscuits at the elbow of my Mom and Grandma’s as a little girl. I was hooked. Biscuits are made in a variety of ways with ingredients and amounts varying from baker to baker. Most cooks here in the South have their own unique way of making cream biscuits, and this is my favorite way that has sort of evolved over the years in my kitchen. All of the recipes are so similar, starting with self rising flour and cream. This variation is my families favorite, and I am happy to share it with you. Serve them hot straight from the oven for breakfast or dinner. See also, Blueberry Biscuits and Honey Cream Cheese Biscuits.
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Helpful Kitchen Items:
Cheezy Bacon Cream Biscuits
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Servings: 8 [3] inch biscuits
Ingredients
- 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
Instructions
- 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.
Notes
*Self-rising flour substitute: For each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Melissa says
Marie, I must say, I keep both kinds of flour in my pantry year around. I hope you enjoy! 🙂
Marie Tschopp says
We Yankees usually only have all purpose flour in our pantries. Looks like I have to make a special trip to the grocery store–but these sound like they’d be worth the trip!
Anonymous says
I’ve lived in Alabama all my life with the exception of one year in Gulfport, Ms and a year in Houston, Tx. and that’s the first time I have ever heard or seen a biscuit recipe calling for sugar….will have to try it and get back with you, but def. don’t use sugar in grits, lol
Melissa says
Really? That’s surprising, although biscuits have many faces. These biscuits aren’t sweet like a scone, the sugar balances the saltiness of the bacon. I don’t put sugar in plain buttermilk biscuits that I might serve with gravy, but, never say never. Welcome to my kitchen 🙂
Anonymous says
Your recipes are turning my husband on! They look delicious, and we will be trying them for sure!!!
Melissa says
Enjoy! 🙂
Anonymous says
make your own self rising flour you can do this
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Lisa @ Blogghetti says
Definitely making these! Just need to get the self-rising flour lol. I’ve got 3 kinds of flour in my pantry but not one of them is self-rising!!
Melissa says
Hi Lisa! I hear ya, isn’t that always the case with ingredients? 🙂 Enjoy, happy baking! ~ Melissa
Mary says
Would I be able to substitute Buttermilk instead of the heavy cream? I just like the taste of buttermilk in biscuits.
Melissa says
Hi Mary, One of my visitors once told me she used the full fat buttermilk in these with success. I haven’t personally substituted buttermilk in this particular biscuit, but, suspect it would work fine. Let me know your results. ~ Melissa
Anonymous says
I don’t have heavy cream, would just cream be ok
thank you Barb
Melissa says
Hi Barb, if you mean whipping cream, it should work.
Anonymous says
Help! What’s a silpat?
Melissa says
A silpat is a silicone baking mat. They’re terrific and nothing sticks to them. Truly a bakers best friend. ☺
Anonymous says
Hello… love the site 🙂
What is the difference between self rising flour, Cake and Pastry flour, and bread flour?
Also, what is the measurement of a “stick of butter”? My butter comes in 1lb blocks.
Melissa says
Hello,
Self-rising flour has baking powder and salt added.
The difference between cake, pastry and bread flour is the protein [gluten] content as well as how finely it has been processed.
Different types of flour have different protein contents; all-purpose flour has about 10-12%, cake flour 5-8% and pastry flour falls somewhere in between. [8-9%] i.e. Pastry flour and cake flour are closer in protein content than pastry flour and all purpose flour. Basically, pastry flour has been customized to give the best results for pastries, pie crusts etc. Cake flour will give a more tender “crumb” to a cake and all purpose will yield a more dense result. Those are just the basics.
1 stick of butter is equal to 1/2 cup.
Ashley @ Wishes and Dishes says
Do you have a pin button that I’m just missing??
Melissa says
Hey Ashley, the pin-it button is with the picture.
Ashley @ Wishes and Dishes says
Wow – I’m blind! 😉 Thank you!
Melissa says
No worries ☺
Jennifer says
my dough is super moist. Is that supposed to happen?
Melissa says
When you turn the dough out onto the floured surface, flour your hands, too. Turn the dough adding just enough flour to the surface so it’s no sticky anymore, then cut into shapes.
Traci says
These look sinful! Can the top be brushed with melted butter or egg wash instead of cream? My Arkansas grandma always brushed the tools of her buiscuits with butter.
Melissa says
I would go with butter, sure!
Chrissy says
I can’t wait to try these! Can I use Bisquick in place of flour?
Melissa says
You probably could but may need less cream. Add the cream 1/2 cup at a time until the dry mix is fully moistened then continue with the recipe as written.
Carol a kuberry says
Ian ready to make the biscuits, they look great, can’t wait to eat one.
Melissa says
Wonderful!
Marja says
Hi Melissa,
I’m from the Netherlands and i’ve never heard of such biscuits. A biscuit is in my country a cheap, hard and dry type of cookie wich are cheap and mostly used to dip in tea or in case of childeren, in milk. I’ve never ever dreamed of such delicious biscuits wich i can make myself! I’m sure i’ll give these a try! I hope i don’t spoil them since i’ve never made such biscuits before. Do you have any last moment tips or tricks for me? Or rather do and don’ts? I hope very much you do! Well Thanks in advance and be4 i forget….a very Happy New Year to you and your loved ones! And may this year be filled with Love, Health and Joy for you and your family.
Melissa says
Hi Marja, thanks for visiting from the beautiful Netherlands. Our biscuits are much like a savory scone and your biscuits are more like a cookie to us. So, making these biscuits is very much like making a scone. This recipe is a great one to start with as it’s so very simple to make just think of it as a scone and follow the recipe and you’ll be good to go. Wishing you the very same in the new year to you and yours!