Bacon and cheese stuffed biscuits are golden little biscuit balls with a melted pocket of sharp cheddar and crisp bacon hidden in the middle. They start with a can of refrigerated biscuits, so there is no dough to make. Each can turns into 16 two-bite pieces, brushed with butter and dusted with oregano. They are a quick appetizer for game day, a party snack or a side for soup.
How to make bacon and cheese stuffed biscuits: Split 8 refrigerated biscuits in half to make 16 pieces. Put a small block of sharp cheddar and some chopped cooked bacon in the center of each piece. Wrap the dough around the filling, seal any holes and roll into a ball. Brush with melted butter, sprinkle with oregano and bake at 400°F for 12 to 15 minutes.
Why You’ll Love It
- Five ingredients. Biscuits, cheddar, bacon, butter and oregano.
- No dough to mix. A can of refrigerated biscuits does the work.
- A melted center. Every one has cheese and bacon inside.
- Fast. About 25 minutes from the can to the plate.
- No eggs. These are cheese bombs, not breakfast sandwiches.
Ingredient Notes
Refrigerated biscuits. One can of 8 biscuits. Each one is split in half through the middle, like opening a roll.
Sharp cheddar cheese. Eight ounces, cut into 16 half-ounce blocks. A block melts into a pocket. Shredded cheese tends to poke through the dough.
Bacon. Four slices, cooked until crisp and chopped. Crisp bacon stays crisp inside the biscuit.
Butter. A 1/4 tablespoon of salted butter, melted, for brushing.
Oregano. A light sprinkling over the tops.
Ingredients
- 1 can refrigerated biscuits (8 biscuits)
- 8 ounces sharp cheddar cheese, cut into 16 half-ounce blocks
- 4 slices bacon, cooked until crisp and chopped
- 1/4 tablespoon salted butter, melted
- Oregano, a light sprinkling
How to Make Bacon and Cheese Stuffed Biscuits
1. Prepare the oven and pan. Heat the oven to 400°F and line a baking sheet with parchment paper.
2. Split the biscuits. Split each of the 8 biscuits in half to make 16 pieces.
3. Add the filling. Put one block of cheddar and a sprinkle of chopped, cooked bacon in the center of each biscuit piece.
4. Wrap and seal. Wrap the dough around the bacon and cheese, seal any holes on the outside, and roll each piece into a ball.
5. Brush and bake. Brush the balls with melted butter and sprinkle lightly with oregano. Set them about 1 inch apart on the prepared sheet. Bake for 12 to 15 minutes, until the outsides are light golden brown.
6. Cool briefly. Let the biscuits cool for a few minutes before serving warm or at room temperature.
How Do You Seal Bacon and Cheese Inside a Biscuit?
Melted cheese will find any gap in the dough and run out onto the pan. So the sealing step is the one to slow down for. It takes a few seconds per biscuit.
| Step | What to do | Why |
|---|---|---|
| Flatten | Press the biscuit half gently into a small round in your palm | More dough to wrap with |
| Center | Set the cheese block and bacon in the middle | An even layer of dough all around |
| Wrap | Pull the edges of the dough up and over the filling | The filling is enclosed |
| Pinch | Pinch the edges together and close any holes you can see | No path for the cheese to escape |
| Roll | Roll it into a ball and set it seam side down | The weight of the ball holds the seam shut |
Look each ball over before it goes on the pan. If you can see cheese or bacon through the dough, pinch a little dough over the spot. A small leak is not a disaster, though. The cheese that runs out bakes into a crisp, lacy edge.
Tips for Success
How do I split a refrigerated biscuit?
Pull it apart into two thinner rounds with your fingers. Layered biscuits separate easily. If yours do not, cut them in half through the middle with a knife.
Why cut the cheese into blocks?
A half-ounce block is compact and easy to wrap. It also melts into a single pool in the center.
Should the bacon be cooked first?
Yes. Cook it until crisp, then chop it. Raw bacon will not cook through inside the dough.
How far apart should they be?
About 1 inch. They puff as they bake.
How do I know they are done?
The outsides are light golden brown, after 12 to 15 minutes.
How Long Does It Take?
About 25 minutes: 10 minutes of prep and up to 15 minutes in the oven. Cook the bacon ahead and the prep goes even faster.
Is This an Egg-Filled Breakfast Biscuit?
No. There are no eggs here. These are cheese bombs: biscuit dough around cheddar and bacon. They are just as good at brunch as they are at a party, but they are a snack, not a breakfast sandwich.
Storage & Reheating
Refrigerate leftovers within 2 hours, in shallow, covered containers. They keep for 3 to 4 days in the refrigerator or 3 to 4 months in the freezer. Thaw frozen biscuits in the refrigerator, never on the counter. Reheat until the centers reach 165°F on a food thermometer.
What to Serve With It
Serve them with a bowl of soup, or with 4-ingredient cheese dip for dunking. For more ideas with canned biscuits, try garlic butter cheese bombs, 3-ingredient biscuit ranch bombs or cheddar biscuit bites. For a party tray, add cheese puff squares. And for brunch, bake a homestyle bacon and cheese quiche.
Frequently Asked Questions
How do I wrap and seal the biscuit around bacon and cheese?
Put the filling in the center, pull the dough up around it, pinch it closed, seal any holes and roll it into a ball.
Is this an egg-filled breakfast biscuit or an egg-free cheese bomb?
An egg-free cheese bomb, filled with sharp cheddar and bacon.
How should I store and reheat leftovers safely?
Refrigerate within 2 hours, use within 3 to 4 days and reheat to 165°F.
How many does one can make?
Sixteen. Each of the 8 biscuits is split in half.
Final Notes
I cut all the cheese and chop the bacon before I open the can, because the dough is easiest to shape while it is still cold. If you make it, leave a comment to tell me how it turned out or ask a question.
Bacon and Cheese Stuffed Biscuits
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Ingredients
- 1 can refrigerated biscuits 8 biscuits; split each in half
- 8 ounces sharp cheddar cheese cut into 16 half-ounce blocks
- 4 slices bacon cooked until crisp and chopped
- 1/4 tablespoon butter salted and melted
- oregano a light sprinkling
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Split each of the 8 biscuits in half to make 16 pieces.
- Put one block of cheddar and a sprinkle of chopped, cooked bacon in the center of each biscuit piece.
- Wrap the dough around the bacon and cheese, seal any holes on the outside, and roll each piece into a ball.
- Brush the balls with melted butter and sprinkle lightly with oregano. Set them about 1 inch apart on the prepared sheet. Bake for 12 to 15 minutes, until the outsides are light golden brown.
- Let the biscuits cool for a few minutes before serving warm or at room temperature.
Notes
Nutrition
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