Buttery biscuits loaded with crisp bacon and fresh chives—perfectly hybrid comfort food for breakfast, dinner, or midnight cravings.
Why These Biscuits Matter
This isn’t just another side—it’s a flavour device. You merge flaky, buttery layers with smoky bacon bits and bright herby chives. The result? A biscuit that stands on its own: flaky, savoury, with texture and a punch. Forget plain biscuits—this combo is purposeful, pop-in-your-mouth bold, and kitchen smart.
Recipe Card
- Recipe name: Bacon Chive Biscuits
- Summary: Flaky butter biscuits stuffed with crispy bacon and fresh chives—rich, herby, and elevated for brunch or dinner.
- Prep time: 20 minutes
- Cook time: 15 minutes
- Additional time: 15 minutes chilling
- Total time: ~50 minutes
- Servings: 8 biscuits
- Diet: Contains pork & dairy
- Method: Cold bake → Roll → Chill → Bake
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1 tsp sugar
- 1 tsp fine sea salt
- ½ cup (113 g) cold unsalted butter, cubed
- 6 slices bacon, cooked crispy and chopped (~3–4 Tbsp fat reserved)
- 3 Tbsp chopped fresh chives
- 1 cup cold buttermilk (cold matters for layers!)
- 2 Tbsp melted butter for brushing
Tools
- Pastry cutter or fork
- Rolling pin
- Biscuit cutter (3″ round recommended)
- Baking sheet or preheated baking stone
- Mixing bowls
- Pastry brush
- Measuring scale (ideal)
Instructions
Step 1: Preheat & Preheat
- Preheat oven to 425°F.
- Place a baking stone or empty sheet on middle rack. Let it heat for best bottom browning.
Step 2: Dry Mix
- In a large bowl, whisk flour, baking powder, baking soda, sugar, and salt until well blended.
Step 3: Butter Integration
- Add cold cubed butter. Cut in using pastry cutter or fingertips until pea-sized bits remain in mixture. These pockets of butter produce classic flaky layers.
Step 4: Add Bacon & Chives
- Stir in chopped, fully cooled bacon and fresh chives. Coat them lightly with flour mixture so they distribute evenly and don’t sink to the bottom.
Step 5: Wet Ingredients
- Make a well in the center. Pour cold buttermilk and bacon fat (optional for flavor depth). Stir gently until dough just clings together—shaggy but not dry.
Step 6: Prepare for Layers
- Turn dough onto lightly floured surface. Pat into a 1-inch-thick rectangle.
- Do 3–4 fold-over folds (book method): fold rectangle into thirds toward you, then away, rotate, repeat. This builds flakiness without overworking gluten.
Step 7: Cut Biscuits
- Pat dough back to 1″ thickness. Flour cutter and press straight down—don’t twist. Lift biscuit out; arrange biscuits on parchment-lined, preheated sheet, spacing them slightly apart.
Step 8: Chill Before Bake
- Chill biscuits in fridge for 15 minutes to firm up butter and relax dough. This helps them rise clean and tall.
Step 9: Bake
- Brush tops with melted butter. Bake on hot sheet for 15 minutes. Rotate halfway so all sides brown evenly. Look for golden tops and crisp bases.
Step 10: Final Butter Coat
- Remove from oven; brush again with melted butter. Let cool 5 minutes on rack before tearing into them.
Notes
- Butter temperature: Cold, dense chunks = better layers. Soft or melted butter = flat biscuits.
- Bacon time: Cook until fully crisp. Partially cooked bacon surrenders excess grease and soggy texture.
- Chive freshness: Chop fresh; burying dried chives won’t do.
- Layer technique: Folding builds lamination quickly.
- No twisting: Keeps biscuit height by preserving pocket layers.
Flavor Tips
- Add a pinch of cracked black pepper to the dry mix for subtle spice.
- Swap half of buttermilk for sour cream or Greek yogurt for richer flavor and tender crumb.
- Use smoked sea salt for deeper bacon echo if you rendered fat well.
- Mix in a tablespoon of diced jalapeño for a hint of heat without overpowering.
Storage & Reheat
- Room temp: Store in airtight container for up to 2 days—texture best day 1.
- Freeze: Cool completely, wrap each in foil, then bag. Freeze up to 3 months.
- Reheat: From room-temp: bake 350°F for 8–10* min and crisp them back up. From frozen: 350°F for 12–15 min.
Troubleshooting
- Limp or flat: Dough too warm, butter soft, folding skipped, or cutter twisted—heat prickly bugs.
- Dry/crumbly crumb: Over-baking or too much flour during rolling. Reduce bake time or chilling if safe.
- Dense centre: Cut biscuits smaller or thicker—3″ and 1″ thick recommend.
- Bottom soggy: Use preheated sheet or stone for crisp.
How to Serve
- Split open, slather with compound butter or smear with crème fraîche and chives.
- Serve with scrambled eggs and smoky bacon gravy.
- Pair with soup—these biscuits soak in liquid without disappearing.
- Make biscuit sandwiches—fried chicken, egg and cheese, leftover ham—flavour is your foundation.
Final Crunch
These Bacon Chive Biscuits are biscuits with intent: flaky, smoky, herbaceous, and buttery. They’re engineered for punch and comfort. You took time to control technique—chill, fold, crisp, and layer. They’re not just bases—they’re flavour statements.
Serve them with confidence. Let someone ask, “Where’d you buy these?” You say: “Umm, I didn’t.”
Want more purpose-driven recipes that build kitchen credibility? Email me at [email protected], and I’ll send the next kitchen knockout—think herbed pull-apart loaves, savoury scones, or next-level cornbread. Let’s feed hunger properly.
