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Cheddar Bacon Buttermilk Drop Biscuits

Course Bread, Breakfast, brunch
Cuisine American
Keyword cheddar-bacon-buttermilk-drop-biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 drop biscuits
Calories 258kcal
Author Melissa Sperka


  • 2 cup White Lily Self-Rising Flour
  • ½ cup cold butter cubed, plus 2 tablespoon melted
  • ¼ teaspoon smoked paprika or cayenne
  • 6 slices bacon cooked and crumbled
  • 1 ½ 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 ½ 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 ½ teaspoons baking powder and ¼ teaspoon 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