These ranch cheddar bacon biscuits are an elevated version of classic butter biscuits. With just a few extra ingredients, they become flavorful, tender, and addictive—perfect for breakfast, a snack, or as a side for dinner.
You only need seven ingredients and about 30 minutes from start to finish. They disappear quickly, so consider doubling the batch or hiding a few for yourself straight from the oven.
What You’ll Need
2 cups all-purpose flour (do not use self-rising)
1 tablespoon baking powder
1-ounce packet ranch dressing mix
1/2 cup butter, cut into small pieces
1 cup milk or buttermilk
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
How to Make
1. Cook the bacon until crisp, then drain on paper towels and crumble when cool.
2. Shred the cheddar if using a block—freshly shredded melts best, though pre-shredded will work.
3. In a large bowl, whisk together the all-purpose flour, baking powder, and ranch seasoning.
4. Add the butter pieces and cut them into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
5. Stir in the shredded cheese, milk (or buttermilk), and bacon crumbles just until combined. Take care not to overwork the dough.
6. Turn the dough onto a lightly floured surface and gently roll or pat it to about 3/4 to 1-inch thickness. Use a biscuit cutter or cookie cutter to cut rounds without twisting the cutter—twisting can inhibit rising.
7. Place the biscuits on an ungreased baking sheet or in an iron skillet. For taller, flakier biscuits, place them close together so the sides touch.
8. Bake in a preheated 400°F (200°C) oven for 10–20 minutes, or until the tops are golden brown. Timing will depend on biscuit size and oven variation.
Yield: about 10–12 biscuits, depending on cutter size.
Tips
– Butter temperature: Many bakers prefer cold or even frozen butter grated with a box grater; others use softened butter. Both methods can work—cold butter can yield flakier layers, but softened butter is convenient.
– Milk vs. buttermilk: You can use regular milk or buttermilk. Whole milk gives richer results than reduced-fat milk. To approximate buttermilk, add 1 teaspoon apple cider vinegar to 1 cup milk and let it sit 5–10 minutes before using.
– Cheese: Sharp or extra-sharp cheddar provides stronger flavor. Freshly shredding your cheese avoids anti-caking additives that can reduce meltiness.
– Flour: Use all-purpose flour. Self-rising flour adds extra salt and leavening and can make the biscuits too salty because of the ranch mix.
– Cutting biscuits: Press the cutter straight down—do not twist—so the edges seal and biscuits rise evenly.
I hope you enjoy these ranch cheddar bacon biscuits as much as we do. They’re great to serve warm and are perfect for sharing with friends and family.
📋 Recipe
Ranch Cheddar Bacon Biscuits
Ingredients
- 2 cups all-purpose flour, packed (do not use self-rising)
- 1 tablespoon baking powder
- 1 ounce ranch seasoning
- ½ cup butter, salted, cut in small pieces (if using unsalted, add ¼ tsp salt)
- 1 cup milkregular or buttermilk
- 1 cup cheddar cheeseshredded
- 6 slices bacon, cooked and crumbled
Instructions
- Cook the bacon, drain on paper towels, and crumble once cool.
- Shred the cheese if using a block.
- Combine flour, baking powder, and ranch seasoning in a large bowl.
- Cut butter into the dry mixture until crumbly.
- Stir in cheese, milk, and bacon just until incorporated—do not overmix.
- Turn dough onto a floured surface, roll to ¾–1-inch thickness, and cut biscuits.
- Place biscuits on an ungreased sheet or skillet, allowing them to touch for better rise.
- Bake at 400°F (200°C) for 10–20 minutes until golden.
- Makes 10–12 biscuits depending on size.
Nutrition
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