Bacon Cheddar Biscuits

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March 14, 2012
Tara’s Tidbits®

This was one of our Sunday morning specialties. Mom always told me that it took more time to boil an egg than to make this recipe, and you’d be hard-pressed to find a better homemade biscuit anywhere. I find myself repeating that very same story to my niece and nephew Alexandra Maria and John David, when I bake Mom’s favorite Bacon Cheddar Biscuits on Sunday mornings. We all agree, Mom’s always right.

This is a great unexpected-guest recipe to make ahead and freeze. I’ll often grab one on my way to the studio, and by the time lunch rolls around, it’s thawed and makes a great meal next to a bowl of hearty soup or salad. - Tara


  • 5 slices bacon
  • 1 large egg yolk
  • 3/4 cup plus 1 tablespoon whole milk
  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 4 ounces sharp yellow Cheddar cheese (1 1/4 cups)


  1. Preheat oven to 450 degrees.
  2. Place bacon on a temp-tations® Lid-it® and cook until crisp, flipping bacon halfway through, 9 minutes. Remove to a paper towel to drain. Wipe grease from Lid-it®. Whisk together egg yolk and 1 tablespoon milk; set aside.
  3. In a food processor with the blade attachment, combine flour, baking powder, sugar, salt, and pepper; pulse to combine. Add the butter and pulse until the size of large peas, then add the cheese and bacon; pulse 3 times. Add remaining milk, pulsing just to combine. Do not overmix.
  4. Gently roll or press dough out between two sheets of parchment to 1-inch thickness. Using a floured 2 1/2-inch biscuit cutter, cut 10 rounds of biscuits from dough, re-rolling dough once, if necessary. Chill biscuits in freezer on temp-tations® Lid-it® 15 minutes.
  5. Brush yolk mixture over biscuits and bake until golden, 20-25 minutes. (When going from the freezer to the oven, allow your temp-tations® dish and your oven to heat up together. Put the stoneware in an unheated oven, turn on the oven, and allow both to come to desired cooking temperature simultaneously.)
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