Name: Bacon Cheddar Sourdough Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup sourdough starter (or discard); 1/2 cup crispy bacon pieces. (from 6 slices of bacon.); 1/4 cup reserved bacon grease; 1 tablespoon real maple syrup; 1 heaping cup shredded sharp cheddar cheese; 1/8 cup of heavy cream. (or melted butter;)

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Enjoy these Bacon Cheddar Sourdough Biscuits as a side for breakfast, lunch or dinner... Crispy bacon, tangy sourdough, and melted sharp cheddar create a flavor explosion in every bite.

bacon cheddar sourdough biscuits on a blue plate. One is sliced with butter on it and one is whole.

A secret touch of maple syrup adds a surprising sweetness that perfectly balances the savory ingredients. Get ready to be hooked!

Why You'll Love This Recipe

Quick and easy to make - With just a few simple steps, you'll have these delicious biscuits ready to enjoy in no time.

Unbeatable flavor combination: If you're like me, the perfect balance of crispy bacon, tangy sourdough, and sharp cheddar with a hint of maple syrup will get you hooked.

Versatile crowd pleaser! - These biscuits are guaranteed to be a hit with everyone you share them with. They a quick and easy side dish to country style ribs or grilled salmon, or as a base for a sourdough breakfast sandwich with egg!

Bacon Cheddar Sourdough Biscuit Recipe Tips

For extra flaky biscuits, chill the dough for about 30 minutes before cutting.
Don't overmix - Overmixing the dough can develop the gluten, resulting in tough biscuits. Gently fold the ingredients together until just combined.
Handle with care - Be gentle when handling the dough. The less you work it, the flakier your biscuits will be!
Even Baking - For evenly cooked biscuits, make sure they are evenly spaced on the baking sheet.
Serve Warm - These biscuits are best served warm, right after baking.
Short Cut - You can short cut this recipe by using real bacon bits and butter in place of the crisped bacon and bacon grease... But it wont be quite a good;)

Ingredients

1 cup all-purpose flour
1 cup sourdough starter (active or discard will both work)
½ cup crispy bacon pieces. (from 6 slices of bacon.)
¼ cup reserved bacon grease
1 tablespoon real maple syrup
1 heaping cup shredded sharp cheddar cheese
⅛ cup of heavy cream. You can also use melted butter, if you don't have cream;)

recipe steps 2-9: Prep Bacon: If using raw bacon slices, slice into ½ inch pieces and cook in a skillet over medium high heat till golden browned and crispy. Remove them from the pot, and reserve ¼ cup of the bacon grease.
In a large bowl, whisk together the flour and sourdough starter until there are no lumps.
Stir in the bacon grease and maple syrup until the mixture is well combined.
Gently fold in the shredded cheddar cheese and crispy bacon pieces.
Turn the dough out onto a lightly floured surface. Use your hands to pat it into a square or rectangle about 1 inch thick.
To make the biscuits flaky, fold the dough in half lengthwise, then in half again, creating a layered effect.
Unfold the dough and pat it into a circle. Use a biscuit cutter or a glass to cut out circles of dough. You should get about 6 biscuits.
Use a pastry brush to spread cream over the tops of each biscuit, before baking them.

How to Make Bacon Cheddar Sourdough Biscuits - The Quick Version

Preheat your oven to 400 degrees F.

Prep Bacon: If using raw bacon slices, slice into ½ inch pieces and cook in a skillet over medium high heat till golden browned and crispy. Remove them from the pot, and reserve ¼ cup of the bacon grease.

Gather all your ingredients and measure them out. Your sourdough starter can be active and bubbly, or discard.

Combine dry ingredients: In a large bowl, whisk together the flour and sourdough starter until there are no lumps.

Mix in wet ingredients: Stir in the bacon grease and maple syrup until the mixture is well combined.

Add flavor: Gently fold in the shredded cheddar cheese and crispy bacon pieces.

Shape the dough: Pour the dough onto a lightly floured surface. Use your hands to pat it into a square or rectangle about 1 inch thick.

Create layers: To make the biscuits flaky, fold the dough in half lengthwise, then in half again, creating a layered effect.

raw bacon cheddar sourdough biscuits with tops that have been brushed with cream on a parchment lined baking sheet

Cut the biscuits: Unfold the dough and pat it into a circle. Use a biscuit cutter or a glass to cut out circles of dough. You should get about 6 biscuits.

Brush Tops: Use a pastry brush to spread cream over the tops of each biscuit, before baking them.

Bake: Place the biscuits on a baking sheet and bake in a preheated 400°F oven for 12-15 minutes, or until golden brown and cooked through.

How to make these biscuits Long Fermented

For a deeper flavor try long fermenting your biscuit dough.

On the First Day:

Add the flour, sourdough starter, bacon grease, and maple syrup to a mixing bowl, and mix just till evenly combined.
Cover the bowl with plastic wrap and refrigerate for 8-24 hours.

To finish the biscuits:

Remove the dough from the refrigerator.
Stir in the shredded cheddar cheese, crispy bacon pieces, and the baking powder.
Proceed with the shaping, cutting, and baking instructions as outlined in the original recipe.

Note: The addition of baking powder provides a slight lift to the biscuits after the long fermentation. Adjust baking time as needed.

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