Flaky bacon cream cheese biscuits are stuffed with a savory bacon-cheese filling, topped with melty cheddar, and ready in just 15 minutes.
Holly’s Recipe Highlights
- Flavor: Rich, savory, and ultra-comforting, every bite is packed with smoky bacon, melty cheese, and soft buttery dough.
- Why Make It: Refrigerated biscuits do all the heavy lifting, so you get big flavor, minimal mess, and almost no prep.
- Serving Suggestions: They’re best served warm while the filling is still creamy and the cheddar is perfectly melty, making them a go-to favorite for game day, brunch, or a snack.
Simple Ingredients
- Refrigerated Biscuits: Flaky-layer biscuits give the best rise, and keeping the dough cold until you’re ready to roll makes it much easier to work with and seal. Or make your own biscuit dough.
- Cream Cheese: Use full-fat for the creamiest center. Soften it to room temperature so it mixes smoothly and doesn’t tear the dough when filling.
- Bacon: Cook until crisp so the filling stays creamy, not greasy. To save time, use pre-cooked bacon or real bacon bits.
- Cheese: Parmesan adds a salty punch, while cheddar is the go-to for that golden finish. Mozzarella, pepper jack, or a blend all work great on top.
- Variations: For a little heat, add finely diced jalapeño or a pinch of red pepper flakes to the filling. For an everything-bagel vibe, sprinkle everything seasoning over the cheddar.
Stuff, Seal, and Bake
- Fry the bacon, drain, and crumble (full recipe below).
- Combine cream cheese with garlic powder, onion, parmesan, and bacon.
- Place a spoonful of the cheese mixture in the center of each biscuit.
- Fold edges together and pinch to seal.
- Place on a cookie sheet, top the biscuits with the shredded cheddar, and bake.
Holly’s Tips for the Perfect Seal
- Do not overfill. Use 1 tablespoon of filling per biscuit to prevent leaks.
- Pinch seams firmly, then place seam-side down so the weight helps keep them sealed.
- For crispier tops, bake on the middle rack, then broil 30 to 60 seconds at the end if needed.
- To make ahead, mix filling up to 24 hours early and keep covered in the fridge, then assemble when ready.
Storing and Reheating
Keep cooled leftovers in an airtight container in the refrigerator for 4 days or freeze for up to 2 months.
Reheat in a 325°F oven (8–12 min) or a 320°F air fryer (4–6 min).
Game Day and Party Bites
Did you enjoy this Bacon Cream Cheese Biscuits Recipe? Leave a comment and rating below.
Bacon Cream Cheese Biscuits
Flaky bacon cream cheese biscuits stuffed with a savory bacon-cheese filling and topped with melty cheddar, ready in about 15 minutes.
Equipment
Ingredients
- 8 ounces cream cheese softened
- 8 ounces bacon cooked and crumbled
- ¼ cup chopped green onion
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 (16.3 ounce can) refrigerated biscuits
- ¼ cup shredded cheddar cheese
Instructions
- In a medium sized mixing bowl, mix cream cheese, bacon, green onions, parmesan cheese, and garlic powder. Mix well.
- Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat.
- Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough.
- Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal.
- Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled cheddar cheese on each biscuit.
- Bake at 350°F for 11-13 minutes or until golden brown.
Video
Notes
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.
Nutrition Information
Calories: 455kcal | Carbohydrates: 30g | Protein: 11g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 895mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 0.6mg | Calcium: 122mg | Iron: 2.2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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DO YOU HAVE DIABETIC RECIPES
Hi Gerri, we do not have any diabetic specific recipes but would love to hear if any work out for you!
I made these with Crescent rolls and they were great! Very filling. I did reduce the garlic powder to 3/4 tsp. One full tsp. would have been too much for us. I added salt to taste. I topped them with Parmesan, (I was out of Cheddar), but will use Parmesan only in the future. I did rearrange ingredients in the order of use. You might want to re-check your suggestion for converting garlic powder to garlic salt. Reducing by 1/4 does not agree with others on the web… Since the Garlic salt is mainly salt, reducing the total would drastically reduce the amount of garlic, although it would add a bit of needed salt. Proper conversion rates are controversial, but generally involve increasing the amount, not decreasing it. (But then that would be too much salt…) Overall, they were very tasty. Thanks for sharing!
Refrigerate or serve warm?
We love to serve them warm Shanna 🙂
I just made this today for a half time snack. I cut each biscuit into 4 & flattened those to make bite size. I am going to try & put cheddar cheese on the inside next time. Most of the cheese that i put on top, melted off. Was a great hit!
So glad you loved them Therese!
Absolutely delicious! Made as a Christmas day snack. It was loved by all.
So glad to hear that everyone loves these biscuits Rhannon! We sure do!
you could use fat head dough i am making this today with it it is low xarb if you havent heard of it pinrest is great resource would bw good with coconut flour
Thanks for the tips Christina!
Are the refrigerated biscuits the same as puff or shortcrust pastry? I am an Australian and we don’t have those biscuits here.
It’s more like a scone type dough. I haven’t tried it, but another reader suggested to use this biscuit recipe. Enjoy Donna!
Is the nutritional information for each Bacon Cream Cheese Bomb or for the entire recipe?
The nutritional information is for one serving, 1/8th of the recipe.
“Nutrition Information”… but there is no nutrition information provided. Any guess on a calorie count?
You should see it now Jay 🙂
I think they came out great..would divide the biscuits…would add some grated onion or spice and maybe some crab or chicken…will make again ..i took paper towel and swiped some melted butter on them and sprinkled parm on them..keeper recipe!
That you for your great ideas Natalie!
Can you make these ahead of time and refrigerate until your ready to bake?
I have only baked them right away, but other readers have had success refrigerating and baking later. You may need to add a minute or two to your baking time. Enjoy, Shauna!
I used only 1 Pillsbury Grand Flacky Layers, 16.3 oz. (8 Biscuits). Doubled the other part of the recipe. Separated biscuits to 16, rolled out and cut in half. Made 32 little smaller than golf balls. Preparation time was much longer than 5 minutes. Took about 1 1/2 hours to prepare.
Trying for the first time- has anyone used a muffin pan to bake these in?
These all sound delicious. Want to try them.
My husband and I love these! We use the mixture as a dip too,cold or warm it’s great with brusetta bread…we also found that adding chicken or steak adds a yummy twist to the recipe!
Great idea, thanks for sharing!
For a spicy bit ,throw some dice jalapenos in it .
Great idea Linda!
Has anyone made these with the can of refrigerated crescent rolls? And the results?
I second this question
Hi Barbara, we have not tried it with refrigerated crescent rolls but it works perfectly with refrigerated biscuit dough, so I imagine it would turn out delicious.
Im diabetic. Do you think I could use almond flour and make my own homemade pastry to fill these?
I haven’t tried it that way. Please let us know how they work out!
These were delicious! I decided to cut the Jumbo home style biscuits in half and then roll them out, making 16 mini bombs. Putting this recipe in my favorite section. They were da bomb!
I made this in a 9×12 dish. I used filo dough. I placed it in the bottom of the dish spred the cream cheese mixture then topped it with another layer of filo. When it cooled I cut it into squares with a pizza cutter. It turned out awesome.
If you use flakey biscuits you can get about 24 bombs
Looks awesome! Can’t wait to try!gin
Hi I’m from the uk ? Do you know what we would use here as I’m unfamiliar with can of biscuits refrigerated? Many thanks
You could make your own biscuits. You can find a recipe for biscuits here.
puff pastry or crescent roll dough would work too.
I’m not a big fan of biscuits of any kind. However, this looks yummy! So could I sub puff pastry or rolled out crescent roll dough for the biscuit dough.
that swounds even better using cresants roll dough instead makes it more filled and more to eat than just a small bite.good idea
sounds *
Looks good though I would would not use the one I would use a substitute.
It looks like the biscuits have another herb mixed in as well as topped over the cheese. can you shed some light on what this ingredient is?
Oh my goodness these are delish! made these for my daughters housewarming party yesterday, they were a HUGE hit! would not change a thing. I did make the cheese filling 1 day in advance. The day of the party I assembled the cheese bombs early morning and refrigerated till I was ready, later that day.
Can these be formed and refrigerated for baking next day. Or cooked and reheated?
This was a great recipe, but can I suggest that you note what size biscuits to use, such as the large and flaky size or the regular size. I used this recipe in a cooking workshop that I teach and I try them at home first, and since the kids really wanted to make this one I couldn’t nix it just because I did not know exactly what size of something was suppose to be. Needless to say, we did find that using two of the regular sized cans of biscuits worked well and the kids loved the results of the recipe. Thank you for sharing the recipe.
Puff pastry would be good also. Sounds yummy
This works with biscuits made from Bisquick, too. Just make the dough, roll it thinner than usual, and cut out the circles to fill. I love this blend of cheeses and other goodies! I’m on the way to the kitchen as we speak! Merry Christmas to all!
Are the biscuits the regular size or smaller ones?
This recipe and all of your others look mouth watering cant wait to try them out on my southern family.