Pepper Jack and Bacon Biscuits
healthierhomemade.co
May 5, 2025
super easy
These Pepper Jack and Bacon Biscuits are buttery, cheesy, and loaded with flavor in every bite. The spicy kick from the pepper jack pairs perfectly with smoky bacon — they’re bold but still kid-friendly. They freeze beautifully, so you can reheat them anytime for a quick breakfast or side.
We love them with eggs in the morning or alongside soup for an easy dinner upgrade.
Pepper Jack and Bacon Biscuits
Servings: 10
Equipment
- 1 grater
- 1 bowl
- 1 pastry cutter
- 1 Rolling Pin
- 1 baking sheet
- parchment paper
- 1 biscuit cutter
Ingredients
- 8 tbsp Butter
- 3 cup All-purpose einkorn flour
- 1 cup Buttermilk
- 3 tsp Baking powder
- 1 1/2 tsp Pink himalayan salt
- 6 strips bacon chopped
- 1½ cup pepper jack cheese grated
Instructions
- Grate the 8 tbsp Butter into a bowl and freeze in the freezer for 20 minutes.
- Remove the butter and immediately cut in the 3 cup All-purpose einkorn flour, 1 1/2 tsp Pink himalayan salt and 3 tsp Baking powder with a pastry cutter. You can also use your hands.
- Mix in the 1 cup Buttermilk until combined.
- Add in 6 strips bacon chopped and 1½ cup pepper jack cheese grated
- Pop in the refrigerator while you do the next steps.
- Flour your work surface and preheat the oven to 450.
- Pull the bowl out and roll the dough until 1/2 inch thick. Fold over and do the 5 times to get the “layers”. Roll out the final time to 3/4 inch thick. Use a biscuit cutter and cut straight down. If you don’t have one a glass will do, but try not to twist too much. Cut into circles ( makes about 12). Place the biscuits on a lined parchment paper. Pop in the freezer for 5 minutes before placing in the hot oven.
- Bake in the oven for 15 minutes. Remove, let cook and enjoy!
- Cook the bacon first until crispy. My favorite way is to preheat the oven to 350℉. Line a baking sheet with parchment paper. Chop the bacon and place on the parchment paper. Bake about 20-25 minutes Half way through stir to flip. The timing will depend on the thickness of the bacon so be sure to check.
Notes
To Freeze: Place the biscuits on a parchment lined baking sheet once cooled to room temperature. Place in the freezer for 2 hours. Transfer to a freezer safe Ziploc or container.
You can also freeze before you bake. Instead of placing the bowl in the freezer to chill, roll the biscuits out according to instructions. Place on a parchment lined baking sheet and freeze in the freezer for 2 hours. Transfer to a freezer safe Ziploc or container. To bake, follow the baking instructions in the recipe, not the reheat instructions in the notes.Buttermilk Substitute
- If you don't have buttermilk you can add 1 TBSP white vinegar to the cup of milk. Let it sit together for 5 minutes and then stir. Add it in just like you would the buttermilk.
Reheat
- Preheat an oven to 350f place in the oven for 10 minutes to warm or microwave at 30 second intervals.
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