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White cheddar cheese, crispy bacon, and apple make these buttery biscuits irresistible! Perfect for breakfast or as a side at dinner. Everyone loves these savory apple biscuits!
Rosemary Cheddar Biscuits with Bacon and Apple
Call me crazy, but I’ve never been big on breakfast. I should clarify. What I mean is, given the choice, I always prefer non-breakfast foods over more traditional morning meals.
A few months ago, I made these Bacon, pepper jack and jalapeno scones and my breakfast world was shaken, rocked, rattled, and rolled. A few weeks later, riding high on the coattails of their success, I made another breakfast hit: Rosemary Goat Cheese Biscuits. Savory, flaky, buttery biscuits loaded with so much awesomeness… where have you been my whole life?!? Needless to say, savory scones and biscuits have dug deep into my heart and are here to stay. If you have any requests, my ears are here for the whispering 😉
Bacon Apple Biscuits
Today’s savory biscuit recipe is inspired by the upcoming season of Fall. I know, I know. “BUT IT’S ONLY AUGUST” you say (or scream if you’re a teacher like my mom and know each day is taking you closer and closer to the first day of school). I hear you. I’m not rushing Summer out. In fact, I’m holding on to it just as tightly. But since the seasonal shift from hot and sticky, to cool and crisp is inevitable, I thought you might like to be prepared with flaky, buttery, super loaded biscuits. Edible silver linings is what the good life is all about.
P.S. If you’re giving me the stink eye right now over that whole Fall conversation… I have something BLUEBERRY coming up next. So let’s stay friends pleeeeeeeease 🙂
How to Make White Cheddar, Apple, and Bacon Biscuits
Let’s talk ingredients!
The basic ingredients you’ll need to make these biscuits are flour, baking powder, sugar, salt, black pepper, rosemary, butter, and cream. It’s very important the butter is niiiiice and cold before adding it to the flour.
PRO TIP: I like to place my stick of butter in the freezer for 20 minutes, then use a cheese grater to quickly shred it straight into the mix. If you don’t own a grater, simply cut the butter into tiny cubes and work it in quickly with a pastry cutter (or two forks).
The superstar ingredients you’ll need for this recipe are apples, bacon, and white cheddar cheese. This slightly sweet, totally savory flavor combo is like no other ♡♡♡
Now. I’ve said this before and I’ll say it again, making good biscuits requires one thing you cannot find on shelves or in stores: Patience.
You will need a great deal of this while working the dough together. At first it will appear to be a great big shaggy mess. Then you will start to knead it and think “surely this needs more moisture”. <— RESIST THE URGE TO ADD MORE CREAM. Finally, after gently and lovingly working the dough a few times you’ll witness the miracle of it coming together! Just keep your cool during the kneading step and don’t let the dough drama wreck your biscuit making adventure. #YouGotThis
When it comes time to cut out the biscuits you can use a traditional cutter if you own one, or get creative and use a large rimmed glass.
These biscuits are a breakfast lovers dream come true. Buttery biscuits, crispy bacon, a pop of fresh rosemary and black pepper, apples, and white cheddar cheese. Ridiculously good!!!
More Biscuit Recipes:
P.S. I think these biscuits will be a fabulous side dish come the… HOLIDAYS. Yes, I really just went there. Love you guys and see you soon!
White Cheddar, Bacon, and Apple Biscuits
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tablespoon + 1 Teaspoon Baking Powder
- 2 Tablespoons Granulated Sugar
- 3/4 Teaspoon Salt (Kosher or Table Salt)
- 1/2 Teaspoon Freshly Ground Black Pepper
- 6 Tablespoons Unsalted Butter, Very Cold
- 1/4 Cup Fresh Rosemary, Chopped
- 1 medium-sized apple, peeled and chopped (small dice)
- 1/2 cup white cheddar cheese, grated
- 6 slices bacon, cooked and crumbled
- 1 Cup + 4 Tablespoons Heavy Cream; Divided
Instructions
- Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
- In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine. Using a large cheese grater shred the butter into the dry ingredients; use two forks or a pastry cutter to work the butter into the mix, stopping when the mixture is a coarse meal. Stir in the rosemary, then add in the chopped apple, grated cheese, crumbled bacon and 1 cup + 3 tablespoons of the cream; stir with a fork just until a messy (sticky) ball is formed. Turn the dough out onto a generously floured surface and knead (with floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed.
- Place the biscuits on the prepared baking sheet, brush each one with a little of the remaining cream, and bake for 18-20 minutes, or until golden brown. Eat at once! These make excellent breakfast sandwiches.
I am seriously in love with the cheddar and apple combo. I have made biscuits with cheddar and apple, and they were so good. But the addition of bacon? Amazing!
I need to make biscuits more often! These look incredible!
I am going to make these later today. I don’t have fresh rosemary so I will be using dried. I’m thinking of maybe 2 Tbsp. Would that be enough or to much or to little? Thanks in advance.
Hi Debs. Dried rosemary has a much more concentrated flavor, so I would use less. Honestly I have never tried making them with dried, so I can’t give you an accurate description on how it will affect the flavor. Please let me know how they turn out!
If you have made these I suspect you already know that 2 Tbsp of Rosemary ground is way too much. Ground spices are concentrated in flavour. I would have started with 1/2 teaspoon.
Dried herbs use 1/3 the amount of fresh.
Hi! These look amazing- saw them on IG. I just tried making them, but substituted almond milk for the heavy cream since I didn’t have. The dough ended up being super sticky – I couldn’t pat it out, even after adding over 1/2c more flour. So I ended up doing them as a drop biscuit and they were still tasty-just not as pretty 🙂 do you think it’s because the almond milk isn’t as thick?
Hi Mandy. I’m glad you enjoyed the biscuits! Yes, I definitely think the issues with texture were related to the changes you made. Heavy cream contains a lot of fat which makes the biscuits light, fluffy, and rich. Biscuit dough is always a little sticky, but you should definitely be able to pat it out next time if you make them as is 😉
Have you tried freezing these before baking? Do you think it would be best to bake them first because of the water content in the apples?
Can I make the dough a day before and bake the next day?
Hi Alitia. While I’ve never tried, I think it should work! I’d love to hear how they turn out 🙂
I just made these the day before. I prepared the dough and cut them into biscuits, put them on the pan I planned to bake them on with parchment paper. Got up the next morning and baked them for a bible study. They were fantastic! This is now a favorite sight for me to get baking recipes from.
So happy you enjoyed them, Tina! xoxo
I had to bake these an extra 15 min because they weren’t all the way cooked after 20. Thoughts? Batter was too wet??
Hi Chantal. Ovens all run a little differently, so cook time can vary a little. I hope you enjoyed them once they were done baking!
These were FABULOUS–I patted the dough into a one-inch thick circle and cut into 8 wedges. Best savory scone, ever! I will make these often!
That’s wonderful to hear, Barbara! Thank you for letting me know they were a hit 🙂
These look delicious! I want to bring them as snacks on a roadtrip, do you think they will still be ok even if not eaten right away? Will they keep ok after a night in the fridge?
What are items you use when making breakfast sandwiches with these biscuits?
These biscuits were to die for. I did make a few adjustments the fourth time around:
1.75 cup flour + 1/4 cup to flour working surface
7 heaping tbsp shredded butter (very very cold)
Uncooked bacon bits on top of the biscuits dough just before it needs to go into the oven
The cream needs to be very cold when working into the dough as well
In one of my batches, I substituted dried cranberry for apple and it turned out really good.
I made this biscuits today they were amazing . Thank you so much for sharing the recipe.
These sound heavenly! Would it be possible to substitute almond flour?
Hi Ellen. Thank you! Unfortunately I don’t think almond flour would work.
HI, I’ve made the biscuits yesterday and they were a hit! I love your recipe! I’ll be doing your biscuits for as long as I can cool LOL. Thanks for shearing!
I meant for as log as I can cook not cool hahaha
Yes! Love hearing this!
Hands down the BEST biscuit I have ever had and Trust me. I love eating and baking biscuits. Amazing.
I am not a big fan of rosemary. Was wondering if I could substitute with another spice or eliminate/reduce rosemary without compromising the flavor combinations?? Thoughts?
I want to bake this for a friend of mine who’s vegetarian, do you think it could be made without the bacon? Would I have to adjust the measurements to compensate?
Hi! How would you suggest storing these after they are baked? Will they be okay to make beforehand and eaten the next day? If so, would you recommend warming them up in the oven before serving?
Hi, thanks for teaching so much, how much would it be 3/4 of a spoon in grams
Jus5 made these to eat with chili. Perfect!
Yay! Enjoy! They’re so good with chili!
What type of apple do you recommend using for this recipe? Tart Granny Smith or something sweeter? Can’t wait to make these!!
These are so good. Thanks for the recipe!
These look delish! But a whole 1/4 of rosemary? It sounds like a LOT!
Hello 🙂 Can we substitute All purpose flour with wheat flour and fresh rosemary with preserved powder?
I made these with buttermilk instead of heavy cream and they were so good! I struggled to roll them out because they were so sticky but delicious anyway 🙂
These are INCREDIBLE, I just made them with a gluten free flour and they turned out amazing! New staple for our Thanksgiving spread! Thank you for sharing! Stellar recipe!
Hi! I’d love to make this for my husband, we live in the UK, if I Google what cups to grams are and the oven temp to Celsius, do you think it’ll be accurate enough? Thank you!
Love this recipe!! Super easy and tastes amazing!! I hardly ever have heavy cream on hand so I just use lactose free 2% milk and it works just fine. I used a little less than a cup and had no problems.
What type of apple do you recommend? I typically like Granny Smith in baking (how I make my apple pie)
These were a hit at Thanksgiving. My first time every making biscuits from scratch. My only issue is I doubled the recipe but somehow didn’t get quite double the biscuits. Not sure if it was because I was just a tablespoon short on the cream or if my butter wasn’t cold enough. Either way, I’ve been requested to make them again!
What about using yellow cheddar cheese?
I’m sure that’ll be fine!
These are my first from scratch biscuits ever—OMG,OMG,OMG! THESE ARE DIVINE! Love them so much. I don’t ever want another biscuit ever! Thank you!!!
Wonderful recipe, worthy of Thanksgiving morning! I baked them as scones, and family raved. Thank you!
So happy you enjoyed them, Trisha 🙂
Do you think I could grate the apples instead of cubing? My husband doesn’t like surprises and I think cubes of apple, no matter how small, might freak him out…..
Very good but I had to increase the heavy cream amount to almost 2 cups.
These were OUTSTANDING!!! I wanted to gobble all of them up immediately. I did have to bake them about 25 min, likely because I am at over 4500′ altitude?
Oh Boy!!! Just made these and they look beautiful… serving them with chopped chicken, mayo/mustard, sandwich style. Thanks for the great recipe.