White Cheddar, Bacon, and Apple Biscuits

This savory biscuit recipe combines the sharp flavor of white cheddar with smoky bacon and sweet apple chunks for the perfect breakfast treat. The rosemary adds an aromatic touch that elevates these biscuits from ordinary to extraordinary, making them ideal for weekend brunch or alongside your favorite soup.

I first made these biscuits for a holiday brunch and they disappeared faster than any other dish on the table. My mother in law immediately requested the recipe, which is high praise considering she rarely asks for cooking tips from anyone.

Ingredients

• All Purpose Flour: Provides the structure for these biscuits. Look for unbleached flour for the best flavor.
• Baking Powder: Ensures your biscuits rise properly. Make sure yours is fresh for maximum lift.
• Granulated Sugar: Balances the savory elements with just a touch of sweetness.
• Salt: Enhances all the flavors in the recipe. Kosher salt is preferred for its clean taste.
• Black Pepper: Adds a subtle warmth. Freshly ground makes a noticeable difference in flavor.
• Cold Unsalted Butter: Creates those lovely flaky layers. The colder the better.
• Fresh Rosemary: Brings an aromatic woodsy note that pairs beautifully with the apple and cheddar.
• Medium Apple: Adds moisture and sweet pockets throughout. Choose a firm variety like Honeycrisp or Granny Smith.
• White Cheddar Cheese: Provides sharp, tangy flavor. Use a good quality aged cheddar for the best taste.
• Bacon: Delivers smoky richness. Look for thick cut bacon for more substantial pieces.
• Heavy Cream: Makes these biscuits tender and rich. Full fat is essential here.

Step-by-Step Instructions

Prepare Your Station:

Preheat your oven to 400°F and line a baking sheet with parchment paper. Having everything ready before you start ensures these biscuits come together quickly while the ingredients stay cold.

Mix Dry Ingredients:

Thoroughly whisk together flour, baking powder, sugar, salt, and black pepper in a large bowl. This even distribution guarantees consistent flavor throughout every biscuit.

Add Cold Butter:

Grate the very cold butter directly into your dry ingredients using a large cheese grater. This technique distributes the butter more evenly than cutting it in. Work it into the flour mixture with forks or a pastry cutter just until it resembles coarse crumbs with some pea sized pieces remaining.

Incorporate Mix-ins:

Gently stir in the chopped rosemary, diced apple, grated cheddar, and crumbled bacon. These ingredients should be distributed evenly but not overmixed. The apple adds moisture, the cheese provides pockets of flavor, and the bacon delivers savory richness.

Add Cream and Form Dough:

Pour in 1 cup plus 3 tablespoons of the heavy cream and stir with a fork just until the dough comes together. It will look shaggy and sticky, which is exactly what you want. Overmixing will lead to tough biscuits.

Shape and Cut:

Turn the dough onto a generously floured surface and knead gently just 6 to 7 times to bring it together. Pat it into a 1 inch thick round and use a biscuit cutter to cut rounds, pressing straight down without twisting for the best rise.

Bake to Golden Perfection:

Place the biscuits on your prepared baking sheet, brush the tops with the remaining cream, and bake for 18 to 20 minutes until beautifully golden brown. The cream wash gives them a lovely shine and helps with browning.

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The rosemary is truly the secret ingredient in these biscuits. I grow it in my garden year round, and the aroma that fills the kitchen when these are baking reminds me of cool autumn mornings when my grandmother would make her special breakfast biscuits. She always said the key to good biscuits was cold ingredients and a light touch.

Storage Tips

These biscuits will keep at room temperature in an airtight container for up to 2 days. For longer storage, place completely cooled biscuits in a freezer bag and freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or until heated through. If reheating from frozen, add about 5 minutes to the heating time. The texture is best when they are rewarmed rather than eaten cold.

Make Ahead Options

Prepare the dough through cutting into rounds, then freeze the unbaked biscuits on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. When ready to bake, place the frozen biscuits on a parchment lined baking sheet, brush with cream, and bake at 400°F for about 22 to 25 minutes. This makes them perfect for unexpected guests or quick weekend breakfasts with minimal effort.

Serving Suggestions

These savory biscuits make incredible breakfast sandwiches when split and filled with scrambled eggs. For brunch, serve them alongside a simple green salad dressed with vinaigrette to balance the richness. They also pair beautifully with autumn soups like butternut squash or potato leek. For an elegant appetizer, make mini versions and serve warm with a dollop of apple butter or fig jam on top.

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Serve these biscuits warm and enjoy every tender, flaky bite!

Frequently Asked Questions

→ Can I make these biscuits in advance?

Yes, you can prepare the dough ahead of time, wrap it tightly, and refrigerate it for up to 24 hours. Bake fresh for optimal flavor and texture.

→ What kind of apple works best for this recipe?

Choose a firm and slightly sweet variety like Honeycrisp, Fuji, or Pink Lady for the best balance of flavors.

→ Can I substitute fresh rosemary?

Yes, you can use dried rosemary, but reduce the amount to 1 tablespoon as it is more concentrated in flavor.

→ How do I get flaky biscuits?

Grating very cold butter into the dry ingredients and handling the dough minimally helps achieve a flaky texture.

→ What dishes pair well with these biscuits?

These biscuits are perfect with soups, stews, or alongside scrambled eggs and bacon for breakfast. They also make great breakfast sandwiches!