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Cheezy Bacon Cream Biscuits

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.
Cheezy Bacon Cream Biscuits

Easy Cheezy Bacon Cream Biscuits Recipe

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.
Cheezy Bacon Cream Biscuits

How to Make the Best Cheezy Cream 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.
  • 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.

Cheezy Bacon Cream Biscuits


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:


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5 from 2 votes

Cheezy Bacon Cream Biscuits

Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Bread, Breakfast, brunch
Cuisine: American
Keyword: cheezy-bacon-cream-biscuits
Servings: 8 [3] inch biscuits
Calories: 376kcal
Author: Melissa Sperka


  • 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.


*Self-rising flour substitute: For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.


Serving: 1serving | Calories: 376kcal | Carbohydrates: 27g | Protein: 10g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 190mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    These turned out great! I made my own self rising flour and I made drop biscuits because I don’t have a biscuit cutter. The recipe is quick and easy. Thank you!

  2. Can I prepare it the day before I need it, refrigerate, and cook the next day? Lots of dishes to make and I’m trying to get ahead of the game. Lol

    1. Hi Glenda, you can! You can also go ahead and divide the dough and place onto a sheet pan lined with wax paper and freeze. Bake them from frozen adding a few minutes to the bake time.

  3. 5 stars
    These are so delicious! I realized late in the evening that I had to bring a breakfast item to a meeting the next day. I hadn’t prepared and didn’t buy anything to make. I scoured my kitchen to see what I could use, and found smoked cheddar cheese sticks, a few strips of bacon, and pantry essentials. I make a similar plain cream biscuit that’s great, so figured these would be good too. I finely diced the cheese sticks and made everything else as directed. They were delicious and everyone at the meeting loved them. My husband was sad he didn’t get to try them so we’re making them again this week. Thanks for a great recipe!

    1. I’m love thst you were able to improvise using what you had on hand. I’m delighted you enjoyed these they’re a regular in my kitchen. Thanks for stopping by!

  4. 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.

    1. 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!

    1. 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.

  5. 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.

  6. 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.

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