Bacon Cream Cheese Biscuits

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Bacon Cream Cheese Biscuits make for an unforgettable breakfast or brunch. Your family and guests will be impressed when you serve these tender, flakey cheese and bacon filled biscuits. They make terrific snacks too, just like crab & cheese filled crescent rolls!

Because cream cheese biscuits are so satisfying and delicious, the rest of your meal can be super simple. Serve them along with coffee, tea, and juice for an easy Continental breakfast. Or, serve with scrambled eggs and a fresh fruit salad for a complete meal if you want to get elaborate.

A close up of a cheese biscuits with a bit taken from it.

Bacon Cream Cheese Biscuits

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How to Make Cheese Biscuits

Most versions of cheese biscuit involve putting grated cheese right in the dough. And for this quick and easy cheese biscuit recipe, it starts with canned biscuit dough!

  1. Fry the bacon, drain and crumble.
  2. Combine softened cream cheese with garlic powder, onion, parmesan, and crumbled bacon.
  3. Place a spoonful of the cheese mixture in the center of each biscuit, and fold edges together and pinch to seal.
  4. Place on a parchment lined cookie sheet, top the biscuits with the shredded cheddar and bake until golden brown and the topping is toasted.

Choosing fresh ingredients and being thoughtful about any substitutions will result in the most amazing bacon cream cheese biscuits! You can substitute asiago or Romano for the parmesan and Colby, Monterey Jack or Pepper Jack for the cheddar if you prefer. It will give you a cheddar cheese biscuit with a flavorful kick!

Four pictures showing the process of making cheese biscuits

How to Make Homemade Biscuit Dough:

You can also make your own biscuit dough if you prefer. Be sure to make the drier rolled biscuit dough that is more like pastry, and the not the wetter version that is more like cookie dough. Here’s a simple recipe that will produce fabulous cheese biscuits:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup shortening (margarine, lard or butter)
  • ½ to ¾ cup milk

To prepare biscuit dough, follow these steps:

  1. In a mixing bowl combine the dry ingredients.
  2. Use a fork or pastry blender to cut in the shortening until the mixture resembles bread crumbs
  3. Add the milk a little at a time until the dough is soft but not sticky. (You might not need all the milk.)
  4. Roll the dough out one inch thick and cut into rounds.

A tray of baked cheese biscuits with melted cheddar cheese on top!

How to Reheat Biscuits

Garlic cheese biscuits can be frozen after cooking and reheated. To warm them up, be sure to thoroughly thaw at room temperature first. Then warm at 300°F for 10 minutes. They will keep in the freezer for up to three months or in the refrigerator for several days.

A close up of a stack of cheese biscuits with a bite taken from one.

More Tasty Appetizers You’ll Love

Print
3.74 from 158 votes
Servings: 8
Bacon Cream Cheese Biscuits
Prep Time:
5 mins
Cook Time:
11 mins
Total Time:
16 mins
 
Author: Holly
Course: Appetizer
Cuisine: American
Keyword: Bacon cream cheese, cheese biscuits

Bacon Cream Cheese Biscuits are every bit as yummy as they sound -- savory, cheesy, and creamy! The tender and fluffy biscuit dough wraps around a delicious cream center for an appetizer that’s rich and satisfying -- and one that will disappear fast!

Ingredients
  • 1 can refrigerated biscuits
  • 8 ounces cream cheese softened
  • 8 ounces bacon cooked and crumbled
  • 1/4 cup green onion chopped
  • 1/4 cup parmesan cheese grated
  • 1/4 cup cheddar cheese grated
  • 1 teaspoon garlic powder
Instructions
  1. In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic salt, and parmesan cheese, mix well. 

  2. Open can of biscuit dough and separate out each biscuit. Roll each biscuit out flat. 

  3. Take a spoonful of the cream cheese mixture and place it into the center of the biscuit dough. 

  4. Take edges of the biscuit dough and fold over until cheese is covered. Pinch edges to seal. 

  5. Place on a greased baking sheet and repeat until all the biscuit dough is filled. Sprinkled grated cheddar cheese on each biscuit before placing in the oven. 

  6. Bake at 350°F for 11-13 minutes or until golden brown.

Recipe Notes

If you use garlic salt in place of garlic powder, reduce the quantity to 1/4 teaspoon.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Nutrition Information
Calories: 455, Fat: 32g, Saturated Fat: 12g, Cholesterol: 56mg, Sodium: 895mg, Potassium: 238mg, Carbohydrates: 30g, Fiber: 1g, Sugar: 3g, Protein: 11g, Vitamin A: 9.6%, Vitamin C: 0.7%, Calcium: 12.2%, Iron: 12.4%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

REPIN this Easy Appetizer

Cream cheese biscuits are savory, cheesy, & creamy! The tender, flakey biscuit dough wraps around a cream center for an appetizer that’s rich & satisfying. Try making with cheddar & parmesan cheese or swap in a spicy Pepper Jack or Monterrey for a flavorful kick! #spendwithpennies #cheesebiscuits #appetizer #brunch #breakfast #baconcreamcheesebombs

Holly

45 comments on “Bacon Cream Cheese Biscuits”

  1. Refrigerate or serve warm?


  2. 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!

  3. 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

  4. Are the refrigerated biscuits the same as puff or shortcrust pastry? I am an Australian and we don’t have those biscuits here.

  5. Is the nutritional information for each Bacon Cream Cheese Bomb or for the entire recipe?

  6. “Nutrition Information”… but there is no nutrition information provided. Any guess on a calorie count?

  7. 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!

  8. 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!

  9. 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. 

  10. Trying for the first time- has anyone used a muffin pan to bake these in?

  11. These all sound delicious. Want to try them.

  12. 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!

  13. Has anyone made these with the can of refrigerated crescent rolls? And the results?

  14. Im diabetic. Do you think I could use almond flour and make my own homemade pastry to fill these?

  15. 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! 

  16. 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.

  17. If you use flakey biscuits you can get about 24 bombs

  18. Looks awesome! Can’t wait to try!gin

  19. 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 

  20. 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.

  21. Looks good though I would would not use the one I would use a substitute.


  22. 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?


  23. 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.

  24. Can these be formed and refrigerated for baking next day. Or cooked and reheated?


  25. 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.


  26. Puff pastry would be good also. Sounds yummy


  27. 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!

  28. Are the biscuits the regular size or smaller ones?

  29. This recipe and all of your others look mouth watering cant wait to try them out on my southern family.

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