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Bacon-Cheddar Scallion Biscuits with Hot Honey

Bacon-Cheddar Scallion Biscuits with Hot Honey

Updated October 28, 2026

Tall, flaky butter biscuits packed with crispy bacon, sharp cheddar and scallions, finished with spicy-sweet hot honey.

Before you start: have a 2-inch biscuit cutter or a floured glass ready. Want more heat? Double the red pepper flakes or add a few drops of hot sauce to the honey.

Save a tablespoon of the bacon fat, chill it and use it in place of 1 tbsp of the butter for extra smoky flavor. Make ahead: freeze the cut, unbaked biscuits on a sheet pan, then bag them. Bake from frozen, adding 3 to 4 minutes.

Cook time
1 hr
Rating
…

Ingredients

Scale
Measurement units
  • 8 bacon slices
  • 2 ½ cups all-purpose flour (plus more for the counter)
  • 1 tbsp baking powder
  • ¾ tsp kosher salt
  • 10 tbsp cold unsalted butter (cut into 1/2-inch cubes)
  • 6 oz sharp cheddar cheese (shredded (about 1 1/2 cups))
  • 6 scallions (thinly sliced)
  • 1 cup cold whole milk
  • ½ cup honey
  • 1 tbsp unsalted butter (for the hot honey)
  • ½ tsp red pepper flakes

Instructions

Cook the bacon
Cook bacon slices in a skillet over medium heat, turning now and then, until crisp, about 8 minutes.
Drain on paper towels, then crumble and let cool completely. Pop it in the fridge to speed things up.
Equipment: skillet
Heat the oven and mix the dry ingredients
Heat the oven to 425°F.
In a large bowl, whisk flour (2 ½ cups), baking powder (1 tbsp) and salt (¾ tsp).
Equipment: large mixing bowl
Cut in the butter
Add cold butter (10 tbsp) and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-size bits of butter.
Equipment: pastry cutter, large mixing bowl
Add the mix-ins
Toss in cheddar (6 oz), scallions and the cooled crumbled bacon until evenly coated with flour.
Equipment: large mixing bowl
Make and fold the dough
Pour in cold milk (1 cup) and stir with a fork just until a shaggy dough forms and no dry flour is left in the bottom of the bowl.
Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Fold it in half, pat it out again and repeat once more, finishing about 1 inch thick.
Equipment: large mixing bowl
Cut the biscuits
Dip the cutter in flour and press straight down without twisting. Set the biscuits 1 inch apart on the lined pan.
Gently press the scraps together once and cut more biscuits.
Equipment: 2-inch biscuit cutter, rimmed sheet pan and parchment
Bake
Bake until risen and golden brown on top and bottom, about 14 minutes.
Equipment: rimmed sheet pan and parchment
Make the hot honey
While the biscuits bake, warm honey (½ cup), butter (1 tbsp) and red pepper flakes (½ tsp) in a small saucepan over low heat, stirring, until the butter melts, about 2 minutes. Don't let it boil.
Equipment: small saucepan
Serve
Drizzle the hot honey over the warm biscuits, or pour it into a small bowl for dipping.

Tomorrow's Meal

Bacon-Cheddar Biscuit Egg Sandwiches

Leftover biscuits split and toasted in a buttered skillet, filled with a fried egg and a drizzle of the leftover hot honey.

You'll need to pick up:

4 eggs1 tbsp butterpinch of salt

Quick overview:

  1. 1.Split 4 leftover biscuits and toast the cut sides in a buttered skillet over medium heat 1 to 2 minutes
  2. 2.Fry the eggs in the same skillet until the whites are set
  3. 3.Season the eggs with a pinch of salt and sandwich them in the biscuits
  4. 4.Warm any leftover hot honey in the skillet and drizzle over the tops

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