Ranch Cheddar Bacon Biscuits

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These ranch cheddar bacon biscuits take my original basic butter biscuits up a notch, and you will only need a few more ingredients to make these flavorful, addictive biscuits.

Using only 7 ingredients, you can whip these up in no time.

The only problem is that they'll probably disappear in no time as well! So double the batch, or make sure to hide a couple for yourself once they come out of the oven.

What You'll Need

Flour, all purpose (self-rising flour is not recommended)

Baking powder

One 1-ounce packet ranch dressing mix

Butter

Milk or buttermilk

Cheddar cheese

Bacon, 6 slices lean, cooked and crumbled

How to Make

For these ranch bacon cheddar biscuits, you will cook your bacon first, then set aside to drain and cool on a paper towel lined plate.

Then comes the shredding of your cheese. It's best to use freshly shredded, but not absolutely necessary.

In a large mixing bowl, you will combine your flour, baking powder, and ranch dressing mix. Cut the butter in small pieces and add to the flour mixture and combine with your hands or pastry blender until crumbly.

Pour in cheese, milk, and bacon crumbles and combine with a wooden spoon until well incorporated, taking care not to over mix.

Turn out onto a floured surface and roll out dough to ¾ to 1-inch thick.  Cut out biscuits with biscuit cutter or cookie cutter, taking care not to twist the cutter too much (this can prevent proper rising when cooking).

Add each biscuit to an ungreased cookie sheet or iron skillet. In order to promote more rise during baking, allow biscuits to touch in the pan.

Bake for 10-20 minutes in preheated 400 degree oven (or until browned).

Makes 10-12 biscuits, depending on their size.

Tips

Many of my readers have given me great tips for my original Butter Biscuits recipe (my most popular post by far). I'll show them for you here as well.

I typically will use softened butter for my biscuits, but many of my readers find great success with cold and even frozen butter that's been grated with a cheese grater. I did this, but didn't find the results to be any different.

You can use regular milk or buttermilk. If using regular milk, I recommend using whole milk instead of reduced fat milk. However, if that's all you have - go for it!

If you want to try buttermilk but don't have any, you can add a teaspoon of apple cider vinegar to your milk while you mix the initial ingredients, letting it sit for 5-10 minutes to "curdle" the milk a bit. Buttermilk is supposed to help the biscuits rise better during baking.

For the cheddar cheese, I like to use sharp or extra sharp for more flavor. I also like to freshly shred my cheeses.

It's an extra step, which isn't absolutely necessary, but the pre-shredded cheeses have additives that can prevent optimal melting during baking. Use pre-shredded if that's what you have.

For the flour, I highly recommend using all-purpose flour. Self rising will add too much salt to the recipe due to the added salt in the ranch dressing packet.

I hope you love these ranch cheddar bacon biscuits as much as we do! Let me know in the comments below. And don't forget to share with your friends!

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