Brown Sugar Bacon Biscuits are sweet and salty melt-in-your mouth goodness. The fact that they are loaded with crispy smoky bacon pieces means that they’re going to be a crowd pleaser! Imagine if a buttermilk biscuit and a pancake formed a friendship over a bacon bond. Talk about a trifecta!! Brown Sugar Bacon Biscuits will become your absolute favorite biscuits with crispy edges and a flaky top crust. They’re not just a breakfast treat. You can enjoy them anytime of the day with a hot cup of coffee.
Favorite Bacon Recipes
How to make Brown Sugar Bacon Biscuits
These biscuits are are an amazing choice for a weekend breakfast or brunch. They blend together the same as other biscuit recipes with an addition of brown sugar and chopped bacon. The ingredients are simple, but make sure to use fresh baking powder. Stale baking powder can produce flattened biscuits!
- Large Rectangular Baking Dish – used to cook the bacon
- Mixing Bowls – used to combine all ingredients
- Food Chopper – used to chop cold butter
- Rolling Pin – used to roll out dough
- Biscuit Cutter – used to cut dough into rounds
- Cast Iron Skillet – used to baked the biscuits
- Dough – all-purpose flour, baking powder, salt, buttermilk, butter
- Additions – light brown sugar, bacon
- Optional Topping for Brushing – butter, light brown sugar
- The first thing we’re going to do is cube the butter. In any bread, pastry, or pie shell recipe COLD butter is the key! Why? Cold butter remains firm in your dough. You want small pea-sized pieces of butter to be distributed throughout your dough. These pieces of butter will release pockets of steam during baking, which creates a flakier crust.
- Using a hand-held food chopper cut the butter. I chose to cut the butter alone, and then place it back in the refrigerator until ready to use. Another option is to cut the butter into the flour, however; I find that it is too easy to over mix the butter this way. Remember, we DO NOT want the butter to “blend” into the dry ingredients like a cookie dough. We want to see chunks!
Bacon – Fry it or bake it?
- Next, we’re going to cook the bacon. There is a lot of controversy on whether or not to fry the bacon or to bake it in the oven. Here’s the final answer…It doesn’t matter! That’s right! Whichever way you prefer is the correct way. I prefer to bake my bacon in the oven because it creates less of a mess, and I feel this method provides more consistent cooking results.
- Cook the bacon in the oven for 30 minutes on 350 degrees. After cooking, remove bacon to a paper towel to drain fat. Pour reserved bacon grease into a heat-proof grease can to use in future cooking. That fat is pure liquid gold! Use that fat in fried eggs, sautéd vegetables, or in a spicy cornbread recipe – Jalapeño Cheddar Cornbread.
- Using a sharp knife, chop bacon into pieces and set aside. I cut my pieces into about 1/2-inch size. Make sure bacon is cooled completely prior to adding to dough mixture or it could soften the butter.
- Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, and salt. Using CLEAN hands, quickly mix the cold butter into the dough. DO NOT OVER BLEND or it will soften the butter (COLD is KEY). Notice the pea-sized butter in the dry ingredients below. Add bacon pieces, mixing until just combined.
- Slowly add in buttermilk to flour mixture and stir (or continue using your hands) until the dough is uniformly moistened. You may need to add more buttermilk, but add it carefully. Dough should be a tad crumbly and not too wet. Using your hands may seem odd at first, but it is the best way to “feel” the dough and make sure your butter bits remain intact.
- Next, sprinkle flour on a surface large enough to roll out the dough. Helpful Hint: Rub some flour onto your rolling pin to prevent the dough from sticking when rolling.
- Bring dough and any dry crumbs together to form a round disc. Try to not overwork the dough. Roll dough out into 3/4-inch thickness. If you prefer, you can use your hands to pat out the dough to prevent over processing.
- Cut biscuits and place in a well-greased cast iron pan, or baking sheet. If using a baking sheet, you can use parchment paper versus greasing the pan.
Don’t have a biscuit cutter?
- If you don’t have a biscuit cutter don’t panic! You can use various items that you already have in your kitchen. You can use a mason jar lid or a large-mouth glass sprayed lightly with non-stick cooking spray. Or, if you’re feeling creative, you can use a heart or star shaped cookie cutter!
- Brush biscuits with melted butter prior to going into the oven. This will give the tops a light golden brown finish.
- Bake biscuits at 450 degrees for 11 to 15 minutes, until tops are light golden brown. My biscuits were ready at the 13 minute mark. You’ll want to watch them closely when they reach 11 minutes to make sure the bottom edges are not getting too dark.
- After taking biscuits out of the oven, brush tops of baked biscuits with 2 tablespoons melted butter that have been heated with 1 tablespoon brown sugar. Yes MORE butter! You’ll thank me later. 😉
- Brown Sugar Bacon Biscuits are great to keep in the freezer for a quick and easy breakfast. You may need to make a double batch for leftovers. These biscuits don’t last long enough to freeze at my house.
Brown Sugar Bacon Biscuits
- 2 Tbsp butter melted
- 1 Tbsp light brown sugar
- Using a food chopper or knife, chop the butter. Place butter in the refrigerator until ready to use.
- Preheat oven to 350 degrees. Place bacon in a heavy-duty casserole dish and bake for 30 minutes, or until crispy. Drain bacon and chop into pieces. Raise oven temperature to 450 degrees and preheat for the biscuits.
- In a large bowl, stir together flour, brown sugar, baking powder, and salt until fully incorporated.
- Using CLEAN hands, quickly mix the cold butter into the dough. DO NOT OVER BLEND or it will soften the butter (COLD is KEY). Add in cooled bacon pieces.
- Add buttermilk, slowly, and stir dough until uniformly moistened. You may need to add more buttermilk if dough is too dry. DO NOT USE TOO MUCH. Dough should be a tad crumbly.
- On a lightly floured surface, bring the dough and crumbs together and roll (or pat with your hands) to approximately 3/4-inch thickness.
- Brush finished biscuits with 2 tablespoons melted butter heated with 1 tablespoon brown sugar.