Buttery, flaky biscuits studded with crispy bacon, sharp cheddar, and fresh scallions, served with spicy-sweet hot honey for dipping.
Do not overwork the dough; mix just until combined to avoid tough biscuits. For extra flavor, reserve 1 tbsp bacon grease and mix into the dough instead of using all butter.
Keep all ingredients cold, especially butter and milk, for the flakiest biscuits.
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp salt
- 8 oz cold unsalted butter
- 1 ½ cups sharp cheddar cheese
- 8 slices bacon
- 6 count scallions (white and light green parts)
- ¾ cup whole milk (cold)
- ½ cup honey
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp butter (for hot honey)
Ingredients
Scale
Measurement units
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp salt
- 8 oz cold unsalted butter
- 1 ½ cups sharp cheddar cheese
- 8 slices bacon
- 6 count scallions (white and light green parts)
- ¾ cup whole milk (cold)
- ½ cup honey
- ½ tsp red pepper flakes (adjust to taste)
- 1 tbsp butter (for hot honey)
Instructions
Cook the bacon
Place 8 slices bacon in a skillet over medium heat and cook until crispy, about 8–10 minutes, stirring occasionally.
Transfer bacon to paper towels to drain and cool, then crumble into bite-sized pieces.
Equipment: skillet, paper towels, parchment paper
Mix dry ingredients
Whisk together 2.5 cups flour, baking powder (1 tablespoon), and salt (¾ teaspoon) in a large bowl.
Equipment: large mixing bowl, baking sheet
Cut in the butter
Add 8 oz cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse meal with pea-sized pieces of butter visible.
Equipment: pastry cutter or fork, biscuit cutter or drinking glass
Add cheese, bacon, and scallions
Fold in 1.5 cups shredded cheddar, the crumbled bacon, and 6 chopped scallions (6 count) until evenly distributed.
Form the dough
Pour 0.75 cup cold milk into the mixture and stir gently with a fork just until a shaggy dough forms; do not overmix.
Turn dough onto a lightly floured surface and gently pat into a 1-inch-thick round.
Equipment: pastry cutter or fork
Cut and arrange biscuits
Using a 2-inch biscuit cutter, cut out rounds and place them 2 inches apart on a parchment-lined baking sheet.
Gather scraps, gently pat together, and cut additional biscuits; discard any remaining scraps.
Equipment: baking sheet, pastry cutter or fork, parchment paper, biscuit cutter or drinking glass
Bake the biscuits
Preheat the oven to 400°F.
Bake biscuits for 15–18 minutes until golden brown on top.
Equipment: biscuit cutter or drinking glass
Make the hot honey
While biscuits bake, combine honey (½ cup), butter (1 tablespoon), and red pepper flakes (½ teaspoon) in a small saucepan over low heat.
Stir gently until butter (1 tablespoon) melts and flavors meld, about 2–3 minutes; do not boil.
Equipment: small saucepan, biscuit cutter or drinking glass
Serve
Transfer warm biscuits to a serving platter and pour hot honey into a small bowl for dipping.
Equipment: large mixing bowl, biscuit cutter or drinking glass
Before you cook
Cook notes
- • Keep all ingredients cold, especially butter and milk, for the flakiest biscuits.
- • Do not overwork the dough; mix just until combined to avoid tough biscuits.
- • Bacon can be cooked ahead and crumbled; store in an airtight container up to 2 days.
- • Hot honey can be made ahead and reheated gently before serving.
- • For extra flavor, reserve 1 tbsp bacon grease and mix into the dough instead of using all butter.
- • Biscuits are best served warm; reheat in a 350°F oven for 5 minutes if made ahead.
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