These cheddar bacon sour cream biscuits are flaky, buttery, and loaded with savory bacon and sharp cheddar. A quick, beginner-friendly biscuit recipe made with simple pantry ingredients.
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A good biscuit is hard to beat, and these cheddar bacon sour cream biscuits might be my favorite version yet. They’re tender, buttery, and packed with crispy bacon and sharp cheddar in every bite.
Even if you don’t think of yourself as a baker, this recipe is completely beginner-friendly. The dough comes together with simple ingredients and a quick mix — no special techniques required.
I love serving these biscuits alongside soups and chowders, at brunch, or as a savory breakfast option. Around here, they disappear fast — my kids request them all the time.
Here’s why these biscuits work so well:
- Sour cream keeps the biscuits incredibly tender. It adds richness and moisture without making the dough heavy.
- Bacon and sharp cheddar bring bold savory flavor. Every bite gets a little smoky, cheesy goodness.
- Cold butter creates flaky layers. As it melts in the oven, it forms those classic biscuit pockets.
- Simple ingredients, beginner-friendly method. No fancy equipment or baking experience needed.
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- All-Purpose Flour, Baking Powder & Baking Soda — the structure and lift that give these biscuits their classic rise and tender crumb.
- Kosher Salt & Fresh Ground Black Pepper — simple seasoning that balances the richness of the butter, cheese, and bacon.
- Cold Butter — the key to flaky layers. As the butter melts in the oven, it creates steam that lifts and separates the biscuit layers.
- Sour Cream — the secret ingredient that keeps these biscuits incredibly tender and adds a subtle tang.
- Sharp Cheddar Cheese — brings bold, savory flavor and that irresistible cheesy pull.
- Cooked Bacon — smoky, salty bites that make these biscuits extra satisfying.
- Fresh Chives — a little freshness and mild onion flavor to balance the richness.
Swaps & Flavor-Boosting Variations
These sour cream biscuits are incredibly flexible, so feel free to change the mix-ins depending on what you have on hand.
- Keep Them Classic — Skip the bacon and cheese entirely for simple, tender sour cream biscuits that pair perfectly with soups, stews, or breakfast.
- Swap the Protein — Diced ham, cooked sausage, or even finely chopped salami all work beautifully in place of bacon.
- Try Different Cheeses — Sharp cheddar is classic, but pepper jack, Swiss, gouda, or Monterey Jack all melt wonderfully in the dough.
- Add a Little Heat — Fold in sautéed jalapeños or a pinch of crushed red pepper along with the bacon and cheese for a spicy kick.
- Fresh Herb Version — Chives are great, but parsley, green onions, or a little fresh thyme add a nice savory touch.
- Mini Biscuit Bites — Cut smaller biscuits and bake them for a few minutes less. They make great party snacks or brunch additions.
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Tips & Tricks
A few simple techniques will help you get tall, flaky sour cream biscuits every time.
- Use salted butter for the best flavor — I almost always bake biscuits with salted butter. It boosts the overall flavor and balances the richness of the cheese and bacon.
- I almost exclusively use a salted butter. Never have I ever come across any I thought was too salty. This is what I recommend and prefer for the best flavor.
- Use very cold butter — Cold butter is the secret to flaky layers. Freeze it, grate it, and keep it chilled until you’re ready to mix the dough.
- Don’t panic over shaggy dough — Biscuit dough should look a little rough at first. That texture is exactly what helps keep the biscuits tender.
- Season the tops — Don’t skip the flaky salt and fresh cracked black pepper on top. They add texture and a big boost of flavor.
- Aim for an even rectangle — Pat the dough into roughly a 10-by-8-inch rectangle. It does not need to be perfect, but keeping it fairly even helps the biscuits bake uniformly.
- Use a bench scraper if you have one — It makes shaping, portioning, and transferring the dough much easier and keeps the edges cleaner.
- Handle the biscuits gently — Once cut, transfer the biscuit squares carefully so you don’t squash those layers before baking.
Cheddar Bacon Sour Cream Biscuits Recipe
Ingredients
- 2½ cups all purpose flour
- 2 teaspoon kosher salt
- 1¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 tsp fresh ground black pepper
- 10 tablespoon butter, grated and frozen
- 1 cup cheddar cheese, grated
- 5 pieces bacon, crumbled
- ¼ cup chives, finely diced or green onion tops
- 1 cup sour cream
- ¼ cup heavy cream
- 2 tbsp butter, melted for brushing
- maldon salt and extra pepper, for topping
Instructions
- In a large bowl, whisk together the dry ingredients.
- Add the cheese, green onions, bacon, and cold butter. Use a fork or pastry cutter to lightly incorporate.
- Make a well in the center and add the sour cream and heavy cream. Mix just until the dough comes together.
- Turn the dough onto a lightly floured surface and gently form it into a rectangle about 10 x 6 inches. The dough will be loose and shaggy.
- Using a bench scraper, fold the dough into thirds. Reform into a rectangle and repeat the folding process 2–3 times to build layers.
- Cut the dough into 12 squares and transfer to a parchment-lined baking sheet. Brush with melted butter and sprinkle with flaky salt and fresh cracked pepper.
- Bake at 425°F for about 18–20 minutes, until golden brown.
Notes
Nutrition
Serving Ideas
These cheddar bacon sour cream biscuits fit in just about anywhere you’d normally serve a biscuit — breakfast, brunch, or alongside cozy dinners.
- Breakfast or Brunch — Serve warm with scrambled eggs, breakfast sausage, or a simple omelet.
- With Soups and Stews — Perfect for dunking into tomato soup, chili, or a hearty chicken stew.
- Savory Biscuit Sandwich — Split one open and add eggs, sausage, or even leftover fried chicken for an easy breakfast sandwich.
- Brunch Spread — Add them to a brunch table alongside fresh fruit, eggs, and coffee.
- Snack or After-School Bite — Warm one up with a little butter for an easy, savory snack.
Storage and Reheating Instructions
These sour cream biscuits are best enjoyed warm the day they’re baked, but leftovers store well.
- Room Temperature — Store in an airtight container for up to 2 days.
- Refrigerator — For longer storage, refrigerate in an airtight container for up to 4 days.
- Reheating — Warm biscuits in a 300°F oven for 5–8 minutes or microwave briefly until heated through.
- Freezing — These biscuits freeze beautifully. Store in a freezer-safe bag for up to 2 months, then thaw and warm in the oven before serving.
You Asked, I Answered
Why is my biscuit dough so shaggy?
That’s completely normal. Biscuit dough should look rough and a little loose at first. As you fold and press it together, it will come together without becoming tough.
How thick should I make the dough?
Pat the dough into an even rectangle about 1 inch thick for tall, flaky biscuits. Thicker biscuits may need an extra minute or two in the oven.
Can I make these biscuits ahead of time?
Yes. You can cut the biscuits, refrigerate them, and bake them later the same day or the next morning.
Can I freeze these biscuits?
Absolutely. You can freeze the baked biscuits or freeze the unbaked biscuit dough and bake later. Biscuit recipes commonly freeze well both ways.
Can I leave out the bacon or cheese?
Yes. These sour cream biscuits are still tender and delicious without the add-ins, so you can keep them simple or customize them with other savory mix-ins.
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- Cast Iron Skillet Cornbread — Classic, tender cornbread that pairs perfectly with chili, soups, and cozy dinners.
- Homemade Flour Tortillas — Soft, flexible homemade tortillas that are easier to make than you might think.
- Fluffy Cinnamon Rolls — Soft, gooey rolls with plenty of buttery cinnamon sugar and crea cheese frosting.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Staci O says
made a whole batch on Saturday morning and they did not survive the weekend! huge hit with the whole fam! mmmmm!