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.
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!
- Fry the bacon, drain and crumble.
- Combine softened cream cheese with garlic powder, onion, parmesan, and crumbled bacon.
- Place a spoonful of the cheese mixture in the center of each biscuit, and fold edges together and pinch to seal.
- 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!
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:
- In a mixing bowl combine the dry ingredients.
- Use a fork or pastry blender to cut in the shortening until the mixture resembles bread crumbs
- Add the milk a little at a time until the dough is soft but not sticky. (You might not need all the milk.)
- Roll the dough out one inch thick and cut into rounds.
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.
More Tasty Appetizers You’ll Love
- Creamy BLT Dip Recipe – perfect for a party
- Cheesy Breadsticks – made with 2 different cheese!
- Bacon Wrapped Tater Tots – great finger food
- Homemade Chicken Nuggets – delicious baked or fried!
- Buffalo Sausage Dip – everyone’s spicy favorite!
Bacon Cream Cheese Biscuits
- 1 can refrigerated biscuits
- 8 ounces cream cheese softened
- 8 ounces bacon cooked and crumbled
- ¼ cup green onion chopped
- ¼ cup parmesan cheese grated
- ¼ cup cheddar cheese grated
- 1 teaspoon garlic powder
- In a medium sized mixing bowl, mix together cream cheese, bacon, green onions, garlic powder, and parmesan cheese, 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 grated cheddar cheese on each biscuit before placing in the oven.
- Bake at 350°F for 11-13 minutes or until golden brown.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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
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.