Bacon, Goat Cheese, and Green Onion Biscuits

Bacon, Goat Cheese, and Green Onion Biscuits

You know these are good just by reading the ingredient list. Bacon, butter, cheese, onion? It doesn’t get better than that. Plus biscuits are just about the most comforting food item I can think of.

I don’t have much more to say except you should really make these. Your friends and family will love you. They smell intoxicating as they come out of the oven.

PS – If goat cheese isn’t your thing substitute any type of cheese you prefer! Such as 2/3 cup shredded cheddar.

Recipe Rundown
Taste: These taste heavenly.Salty, smoky, tangy, savory, sharp.
Texture: Slightly crumbly, soft, buttery, with bites of crispy bacon and soft cheese.
Ease: These are drop-biscuits so after the dough comes together all you have to do is drop them onto a baking sheet and bake.
Appearance: I love how you can see peeps of dark bacon, white cheese, and green onion.
Pros: Amaaazing. These even last a few days stored in an airtight container (reheat in the oven or toaster oven).
Cons: None.
Would I make this again? Absolutely.


Bacon, Goat Cheese, and Green Onion Biscuits

Yield: 12 biscuits


  • 6 slices bacon
  • 3 3/4 cup bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter cut into cubes, chilled, plus more for melting
  • 4 ounces crumbled goat cheese
  • 1/4 cup sliced green onion (about 3 onions)
  • 1 3/4 cups buttermilk, chilled


Preheat oven to 400 degrees F.

Line one baking sheet with parchment paper and another sheet with aluminum foil. Arrange bacon slices on foil-lined baking sheet and roast in oven until fat begins to render, 5-6 minutes. Rotate the pan front to back and continue to roast until bacon is crisp and browned, 5-6 minutes for thin-cut and 8-10 minutes for thick-cut. Using tongs, transfer bacon to a paper-towel lined plate to drain. Crumble bacon into coarse pieces.

Turn oven temperature up to 425 degrees F.

Pulse the flour, baking powder, baking soda, and salt in the bowl of a food processor to combine. Add chilled butter cubes and pulse until mixture resembles coarse meal, about 30 seconds. Transfer flour-butter mixture to a large bowl. Add bacon, goat cheese, and onion, stirring gently to combine. Slowly add buttermilk, stirring to moisten. Batter will be wet.

Using a 1/4 cup measuring spoon sprayed with non-stick spray, drop biscuit batter onto prepared baking sheet, spacing at least 1 inch apart.

Bake until golden, 14-16 minutes. Brush biscuits lightly with 1 tablespoon melted butter. Serve hot or warm.

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10 Responses to “Bacon, Goat Cheese, and Green Onion Biscuits”

  1. #
    Linds@TheLeanGrnBean — October 4, 2011 at 3:16 pm

    i've been on a goat cheese kick lately but never would have thought to put it in biscuits! love it!

  2. #
    Jessica — October 4, 2011 at 3:30 pm

    These look absolutely perfect! I can't wait to try them next week when my husband comes home. I know he will love them!

  3. #
    Julie — October 4, 2011 at 4:48 pm

    These biscuits sound great for a crisp, fall day!

  4. #
    Tracey — October 4, 2011 at 6:38 pm

    Oh yum, yes these would definitely be delicious! Perfect to serve with a big bowl of soup or chili.

  5. #
    Julia — October 4, 2011 at 6:58 pm

    PS: If goat cheese isn't your thing, what's wrong with you?!?! These look AMAZING!!!!!!

  6. #
    Jesica — October 5, 2011 at 1:55 am

    Agreed with Julia… Goats Cheese should be our staple. (These biscuits look ridiculously good)

  7. #
    George — October 5, 2011 at 4:10 pm

    Wow those sound great. I'll have to make this with… something but it needs to be soon.

  8. #
    soniarumzi — October 7, 2011 at 12:49 am

    Amazing again!

  9. #
    Russell van K — October 7, 2011 at 4:11 am

    My gosh, everything about these biscuits sound incredible! Yum, yum, yum. I am definitely going to have to give these a try.

  10. #
    Harley Phenix — April 26, 2013 at 2:01 pm

    Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.”

    Catch you around

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