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.
This recipe is a take off my original sourdough cheddar biscuits recipe that everyone loves. The secret touch is maple syrup… It 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;)
Key Ingredients & Why They’re Key
Sourdough Starter (Active or Discard): This is what gives these biscuits their signature tang and a uniquely tender crumb. Using either active or discard starter makes them versatile and helps reduce waste. The sourdough tang really cuts through the richness of the bacon and cheese.
Crispy Bacon Pieces & Reserved Bacon Grease: These are the flavor bombs! Crispy bacon pieces add a salty, smoky depth, while the reserved bacon grease contributes richness and moisture. Using the grease instead of all butter adds a savory depth that is amazing. It really makes these biscuits special.
Shredded Sharp Cheddar Cheese: A heaping cup of sharp cheddar brings a bold, savory flavor that complements the bacon and sourdough. Using a good quality sharp cheddar is essential for the best taste. The sharp cheddar is needed to balance the sweetness of the maple syrup.
Real Maple Syrup: The maple syrup adds a subtle sweetness that balances the savory flavors of the bacon and cheese. It also helps to create a beautiful golden-brown crust. I find that just a touch of sweetness really elevates these biscuits.
Tricks for Bacon Cheddar Sourdough Biscuit Success
Preheat & Bacon Prep: First things first, get that oven preheated to 400°F. A hot oven is essential for those golden-brown, fluffy biscuits. And if you’re using raw bacon, cook it up until it’s nice and crispy. Don’t forget to reserve that bacon grease! It’s the secret to extra flavorful biscuits! I like to cook the bacon first, so it has time to cool a bit.
Combining Dry and Wet: I start by stirring the flour and sourdough starter together until there are no lumps. This ensures a smooth and even batter. Then, I stir in the reserved bacon grease and maple syrup. The bacon grease adds so much flavor!
Flavor Folding: Gently fold in the shredded cheddar cheese and crispy bacon pieces. Don’t overmix! You want to keep those bacon pieces and cheese chunks intact for the best flavor and texture.
Shaping and Layering: Pouring the dough onto a lightly floured surface makes it easier to handle. Patting it into a square or rectangle about 1 inch thick is key. And here’s a pro tip: folding the dough in half lengthwise, rolls it or pat it into a square, then in half again rolling or patting into a 1 inch thick round, creates those beautiful flaky layers! you can repeat that folding method 4 times for extra flaky biscuits.
Cutting and Brushing: Pat the dough into a circle before cutting out the biscuits. A biscuit cutter or a glass works perfectly. And don’t forget to brush the tops with cream before baking. This gives them a beautiful golden-brown color and a slightly richer flavor.
Baking to Perfection: Place the biscuits on a baking sheet and bake at 400°F for 12-15 minutes, or until they’re golden brown and cooked through. Keep an eye on them, as baking times can vary slightly. I’ve learned to check them a minute or two early.
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. Then, 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. Then, go ahead with the shaping, cutting, and baking instructions as outlined in the recipe!
Note: The addition of baking powder adds more lift to the biscuits after the long fermentation!
Let me know what you think!
If you have any questions, leave in the comments below and I’ll answer by the next day! If you try this recipe, I’d really appreciate a review on the recipe card on in the comments below… Thank YOU so much!
Bacon Cheddar Sourdough Biscuits
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;
Instructions
- Preheat your oven to 400 degrees F.
- Prep Bacon: If using raw bacon slices, slice into 1/2 inch pieces and cook in a skillet over medium high heat till golden browned and crispy. Remove them from the pot, and reserve 1/4 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, pat it down into a a 1 inch thick square, then repeat the folding and patting down, creating a layered effect. Do this 4 times!
- Pat the dough 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.
- 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.
Notes
- Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled biscuits in an airtight container for up to 3 months. Reheat in a 350°F oven for a few minutes until warmed through.
- While not recommended for optimal flavor, you can substitute salted butter for bacon grease.
- This recipe contains dairy (cheddar cheese) and gluten (wheat flour).
- If your sourdough starter is particularly wet, you may need to add a little extra flour to the dough.
- For a smokier flavor, try using applewood smoked bacon.
- Experiment with different types of cheddar cheese, or try other cheeses like Monterey Jack or Gruyère.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
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