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August 8, 2015

White Cheddar, Bacon, and Apple Biscuits

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!

White Cheddar, Bacon, and 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 😉

White Cheddar, Bacon, and Apple Biscuits

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 🙂

White Cheddar, Bacon, and Apple Biscuits

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).

White Cheddar, Bacon, and Apple Biscuits

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 ♡♡♡

White Cheddar, Bacon, and Apple Biscuits

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 White Cheddar, Bacon, and Apple Biscuits

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.

White Cheddar, Bacon, and Apple Biscuits

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!!!

White Cheddar, Bacon, and Apple Biscuits

More Biscuit Recipes:

  • Rosemary Parmesan Biscuits

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 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!

White Cheddar, Bacon, and Apple Biscuits

10 votes

Print

White Cheddar, Bacon, and Apple Biscuits

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Ashley Manila

Yield 8 Biscuits

Nothing beats the smell of homemade biscuits baking up in the oven! These White Cheddar, Bacon, and Apple Biscuits are sure to become a new favorite.

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

  1. Preheat oven to 400 degrees (F). Line a large baking sheet with a piece of parchment paper; set aside.
  2. 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.
  3. 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.

Courses Breakfast

Cuisine American

Nutrition Facts

Serving Size 1 Biscuit

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

59K Shares

Filed Under: Biscuits, Breakfast, Thanksgiving

Reader Interactions

Comments

  1. Cathleen @ A Taste Of Madness says

    August 10, 2015 at 10:06 pm

    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!

    Reply
  2. Jessica @ A Kitchen Addiction says

    August 12, 2015 at 2:15 pm

    I need to make biscuits more often! These look incredible!

    Reply
  3. Debs says

    September 24, 2015 at 1:17 pm

    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.

    Reply
    • bakerbynature says

      September 24, 2015 at 2:37 pm

      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!

      Reply
    • Edie Hippern says

      August 22, 2019 at 9:18 pm

      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.

      Reply
    • Amber says

      September 28, 2019 at 2:35 pm

      Dried herbs use 1/3 the amount of fresh.

      Reply
  4. Mandy says

    October 26, 2015 at 6:01 pm

    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?

    Reply
    • bakerbynature says

      October 26, 2015 at 6:44 pm

      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 😉

      Reply
  5. Adrienne says

    March 21, 2016 at 3:36 pm

    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?

    Reply
  6. Alitia says

    April 11, 2016 at 10:21 pm

    Can I make the dough a day before and bake the next day?

    Reply
    • bakerbynature says

      April 13, 2016 at 2:01 pm

      Hi Alitia. While I’ve never tried, I think it should work! I’d love to hear how they turn out 🙂

      Reply
    • Tina Underwood says

      November 17, 2016 at 1:56 pm

      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.

      Reply
      • bakerbynature says

        November 17, 2016 at 2:05 pm

        So happy you enjoyed them, Tina! xoxo

        Reply
  7. Chantal says

    November 12, 2016 at 6:55 pm

    I had to bake these an extra 15 min because they weren’t all the way cooked after 20. Thoughts? Batter was too wet??

    Reply
    • bakerbynature says

      November 12, 2016 at 9:24 pm

      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!

      Reply
  8. Barbara says

    April 18, 2017 at 2:04 am

    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!

    Reply
    • bakerbynature says

      April 18, 2017 at 7:29 pm

      That’s wonderful to hear, Barbara! Thank you for letting me know they were a hit 🙂

      Reply
  9. Marianne says

    June 7, 2017 at 6:08 am

    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?

    Reply
  10. shawn says

    January 25, 2018 at 1:52 am

    What are items you use when making breakfast sandwiches with these biscuits?

    Reply
  11. Shilpi says

    November 16, 2018 at 5:08 am

    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.

    Reply
  12. Nada says

    November 28, 2018 at 3:55 pm

    I made this biscuits today they were amazing . Thank you so much for sharing the recipe.

    Reply
  13. Ellen says

    November 29, 2018 at 6:13 pm

    These sound heavenly! Would it be possible to substitute almond flour?

    Reply
    • bakerbynature says

      November 30, 2018 at 3:55 pm

      Hi Ellen. Thank you! Unfortunately I don’t think almond flour would work.

      Reply
  14. Verónica says

    March 18, 2019 at 10:59 am

    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!

    Reply
    • Verónica says

      March 18, 2019 at 11:01 am

      I meant for as log as I can cook not cool hahaha

      Reply
    • bakerbynature says

      March 24, 2019 at 12:05 pm

      Yes! Love hearing this!

      Reply
  15. Kim says

    April 12, 2019 at 4:08 pm

    Hands down the BEST biscuit I have ever had and Trust me. I love eating and baking biscuits. Amazing.

    Reply
  16. Kathleen says

    August 6, 2019 at 12:07 am

    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?

    Reply
    • Hannah says

      October 12, 2019 at 9:57 pm

      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?

      Reply
  17. Martina says

    August 7, 2019 at 3:55 pm

    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?

    Reply
  18. Nadia Florez says

    August 28, 2019 at 4:30 pm

    Hi, thanks for teaching so much, how much would it be 3/4 of a spoon in grams

    Reply
  19. Christine says

    October 25, 2019 at 12:16 am

    Jus5 made these to eat with chili. Perfect!

    Reply
    • bakerbynature says

      October 25, 2019 at 7:24 pm

      Yay! Enjoy! They’re so good with chili!

      Reply
  20. Lindsey says

    November 9, 2019 at 2:31 am

    What type of apple do you recommend using for this recipe? Tart Granny Smith or something sweeter? Can’t wait to make these!!

    Reply
  21. MARY says

    November 23, 2019 at 7:13 pm

    These are so good. Thanks for the recipe!

    Reply
  22. Leanne says

    February 6, 2020 at 6:09 pm

    These look delish! But a whole 1/4 of rosemary? It sounds like a LOT!

    Reply
  23. Reny Pio says

    March 13, 2020 at 5:36 am

    Hello 🙂 Can we substitute All purpose flour with wheat flour and fresh rosemary with preserved powder?

    Reply
  24. Sarah says

    March 29, 2020 at 7:41 pm

    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 🙂

    Reply
  25. Sarah says

    August 24, 2020 at 11:23 pm

    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!

    Reply
  26. Charlotte says

    October 6, 2020 at 8:34 pm

    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!

    Reply
  27. Melissa says

    October 7, 2020 at 1:07 pm

    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.

    Reply
  28. Alex says

    October 9, 2020 at 6:44 pm

    What type of apple do you recommend? I typically like Granny Smith in baking (how I make my apple pie)

    Reply
  29. Leah says

    November 30, 2020 at 6:38 pm

    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!

    Reply
  30. Robin Butterworth says

    January 20, 2021 at 8:41 pm

    What about using yellow cheddar cheese?

    Reply
    • bakerbynature says

      January 22, 2021 at 1:25 pm

      I’m sure that’ll be fine!

      Reply
  31. Robin says

    February 5, 2021 at 8:43 pm

    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!!!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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