• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Brown Sugar Bacon Biscuits

November 4, 2011 by Joy the Baker 188 Comments

IMG_0455

My hair is in rollers.  Like… kickin’ it old school in Velcro rollers.

No one needs to know that besides the 137 of you who read this  blog, my cat, and any random person who comes to this blog after Google searching “the most awesome biscuits ever made, for real”.

Ah.. the rollers.  It’s amazing how un-cute you have to look to eventually look cute-ish.  Boys don’t do this.  They just put on cardigans and look hot.

Now… there’s a lot of good news I need to tell you about these biscuits.  First:  bacon.  Second:  brown sugar.  Third:  butter.  Fourth:  they’re freaking biscuits!!!  And fifth:  they do not have an un-cute phase.  They’re all cute/delicious/freak-out-worthy, from beginning to end.

Do you really need convincing?  No.  Do I really need these rollers?  Um… today?  Yes.

IMG_0436

IMG_0375

I love when baked goods start with salty bacon and brown sugar.

It’s really a good path.

Cold butter is the key to big, fluffy biscuits.

It gets incorporated into the dough with fast fingers.

IMG_0387

Sweet and salty bacon is paired with very coarsely crushed black pepper.

Every day needs a bite of spice!

Just mix biscuits with a fork… no biggie.

IMG_0407

Try not to sneak all of the bacon bits out of the dough and into your mouth.

IMG_0417

I could just stare at this picture all day.  It’s like being in love.

These biscuits… besides being completely delicious… are smack dab in the middle of sweet and savory.

You could top them with butter and jam, and feel just right.  Or!  You could add a fried egg and tomato jam and have a perfectly tasty morning.

It’s up to you.  Choose your own bacon biscuit adventure!

Brown Sugar Bacon Biscuits

makes about 8 biscuits

For the Bacon:

6 slices of bacon

1 tablespoon brown sugar

coarse ground black pepper

For the Biscuits:

3 cups all-purpose flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

3 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 to 1 teaspoon coarse ground black pepper

3/4 cup cold unsalted butter, cut into small cubes

1 large egg

3/4 cup buttermilk

Place a rack in the center of the oven and preheat oven to 375 degrees F.  Line a baking sheet with foil or parchment paper and spread bacon across baking sheet in a single layer.  Sprinkle with brown sugar and black pepper.  Bake until crisp and cooked through, about 13 to 15 minutes.  Remove from the oven and carefully use tongs to place the hot bacon on a cutting board.  Don’t put the bacon on paper towels or they might stick.  Ick!  Allow to cool until you’re able to handle the slices and chop into medium chunks.  Set aside.

Increase oven temperature to 425 degrees F.  Line another baking sheet with parchment paper or foil, and set aside.

In a mixing bowl, sift together flour, sugars, baking powder, baking soda, salt, and black pepper.  Add cold butter and use your hands to quickly break the butter into the flour until mixture resembles coarse meal.  In another bowl, combine egg and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring to incorporate.  Once batter is nearly incorporated, add bacon and mix in.

You may want to dump the shaggy biscuit mixture onto a lightly floured board to knead together a few times.  Don’t overwork the dough and melt the butter, Just make sure it comes together.

Roll or pat dough into a 1-inch thickness.  Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more biscuits with excess scraps.    Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes.  Serve biscuits warm with jam or a fried egg.

I love these biscuits the day they are made.  They can be kept in the fridge and will last for two days.  The shaped, uncooked biscuit can also be frozen.  Thaw in the fridge overnight and bake up in the morning.

Previous PostNext Post

Filed Under: Bread, Breakfast, Recipes, Savory, Snacks

Previous Post: « Apple and Pomegranate Brussels Sprout Salad
Next Post: Salted Caramel Cheesecake Pie »

Reader Interactions

Comments

  1. Storm

    November 6, 2011 at 8:47 pm

    Those look sooo good Joy!
    Bacon and brown sugar!?!? Y.U.M!!!

    Reply
  2. Ellen

    November 6, 2011 at 8:46 pm

    I’ve gone to the savory side! I added shredded cheddar.

    Reply
  3. Jamie

    November 6, 2011 at 3:25 pm

    Made these this morning. I figured they would brighten up a rainy morning. Ah-mazing! Thank you as always and thank you for loving bacon as much as I do :)

    Reply
  4. Emmy

    November 6, 2011 at 2:04 pm

    please do let us know how those curlers worked out for you….podcast material maybe? i’ve always been curious…my hair doesn’t like to curl. oh yeah, the biscuits look totally delish:) hm curled hair and bacon…trying to impress somebody perchance?

    Reply
  5. Luci

    November 6, 2011 at 1:27 pm

    these are great. I changed it up a bit because I don’t eat pork so I used turkey bacon instead. Because the fat content in Tbacon is lower than in pork I added a little butter on top of the bacon before sprinkling with sugar, pepper and salt and baked it. They were crispy in about 12-15 minutes. I also decreased the butter in the biscuits to compensate for what I used on the bacon. They were super delish! Thanks for the recipe!!

    Reply
  6. lulu

    November 6, 2011 at 11:13 am

    Oh wow! These look soooo tasty! I can feel my resolve to not bake anything with bacon in the recipe crumbling… :S Damn you joy!
    I just know I will love it and end up putting bacon in everything thus ending up the size of a freaking house!

    Reply
  7. Roberta

    November 6, 2011 at 11:05 am

    best biscuits of my life, fluffy and perfect and just a little bit sweet, love!

    Reply
  8. The Cuisinerd

    November 6, 2011 at 9:57 am

    Can you please send over some of those tasty bites in about 15 minutes? Please and thank you.

    Reply
  9. Michelle

    November 6, 2011 at 9:38 am

    Brilliant! I love savory biscuits and this might just be the answer to the question I never had.

    Reply
  10. Ashlyn

    November 6, 2011 at 9:31 am

    Wow! These look AMAZING!! Bacon with brown sugar?! Who knew, but it sounds perfect!
    By the way, you have way more that 137 people reading this blog. It’s pretty much the best one out there!

    Reply
  11. Olga

    November 6, 2011 at 9:30 am

    omg biscuits for men! :)

    Reply
    • joythebaker

      November 6, 2011 at 9:49 am

      Totes biscuits for men.

      Reply
  12. vicki in texas

    November 6, 2011 at 8:08 am

    Joy ~ Lemme tell ‘ya girl, I was smitten and a teeny bit worried. Bacon and biscuits are my fav but pepper and sugar into biscuit dough had me wondering…so since I had an extra hour this morning (thank you Day Light Savings Time) I took a leap and BOY AM I GLAD I DID! These are yummy and I am gonna make up another batch and freeze. Thanks, Joy!

    Reply
    • joythebaker

      November 6, 2011 at 9:50 am

      That is the best use of an extra hour!! I’m so glad you liked the biscuits!

      Reply
  13. Katherine

    November 6, 2011 at 6:26 am

    The biscuits are wonderful! We loved them even more with the jelly. Thanks so much!

    Reply
  14. Victoria

    November 5, 2011 at 9:16 pm

    Recently started following your blog an have truly loved reading it. I made these biscuits today for breakfast and they were amazing! Can’t wait to make another batch!

    Reply
« Older Comments
Newer Comments »
Comments Page 8 of 12
« Previous 1 … 6 7 8 9 10 … 12 Next »

Trackbacks

  1. Menu Plan Monday ~ Week of November 7, 2011 : Fête & Feast says:
    November 6, 2011 at 7:03 pm

    […] my freezer stash for the holidays, a dozen muffins also for said freezer stash, and even a few brown sugar bacon biscuits for a fun fall morning breakfast. Given that I’m about to start the wild and crazy sprint […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Bread

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Pile of baked croissants on rack just like starbucks ham and cheese croissant recipe.
Easy Ham and Cheese Croissants

I’ve got 30 solid minutes of your weekend planned out for you.  You’re going to be standing in the kitchen, but I promise it won’t be long. Pour a cup of coffee – that’ll help with everything.  Within your 30 minutes you’re going to pull bakery-quality ham and cheese croissants out of the oven.  I’m…

Read More

Hot cross buns frosted.
Easter Hot Cross Biscuits

Where do you land when it comes to Easter brunch?  Are you a ham, roasted lamb, and scalloped potato family?  Are you more of a quiche salad and biscuit clan?  Do you skip directly to the jelly beans and Cadbury mini eggs?  I’m nodding my head yes – there’s no wrong way to do it. …

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Baked peach scones stacked with butter.

Easy Peaches and Cream Scones

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Your weekend baking sorted! 🫠 Just add peanut b Your weekend baking sorted! 🫠 Just add peanut butter and marshmallows to the grocery list. ⁣
⁣
Also, if you snuck some 🍫🍫 in with the marshmallow you’d have a lil peanut butter cookie s’more and no one would be mad. ⁣
⁣
Recipe linked in the profile! xo.
Our no-bake, 🍒🍋 dreams come true thanks to @ Our no-bake, 🍒🍋 dreams come true thanks to @theboywhobakes! ⁣
⁣
This perfect summer recipe is linked in the profile! xo
🤝🫠💓🍅 to July 2022. 🤝🫠💓🍅 to July 2022.
Just when you thought Peanut Butter Cookies couldn Just when you thought Peanut Butter Cookies couldn’t get any better - add a marshmallow, 🫠. Recipe inspired by @thecozyplum and linked in the profile! xo
I have the cutest 🍒 treat for you, friends! ⁣ I have the cutest 🍒 treat for you, friends! ⁣
⁣
I’ve collaborated with the good people @delicacies_jewelry to bring you your new favorite necklace! Cherries are the darling of summer and this sweet pair will help us savor the moment all year!⁣
⁣
Choose between rose gold, sterling silver, and gold necklaces.⁣
⁣
$10 of every 🍒 necklace purchase goes to @2ndharvestgnoa food bank and will provide 40 meals for the food insecure in South Louisiana. Use code cherryjoy15 for a discount through Sunday! Don’t let this slip past you! ⁣
⁣
Jewelry linked in the profile! Grab yours as they’ll definitely sell out! I hope you love these little darlings as much as I do!
⏰ for a GIVEAWAY! We’re giving away 🔟 per ⏰ for a GIVEAWAY! 

We’re giving away 🔟 personalized copies of Joy the Baker Summer Magazine! I can’t be the only one making this 🍌🍌 Malt Ice Box Cake!

To enter, like this post and comment below with the best part of your summer so far! Giveaway open to all and ends Sunday July 31st at midnight ct. 

Joy the Baker magazine is on magazine shelves until August 15th or you can grab your copy online (linked in the bio). It’s my best yet and I hope you love it! 

📸 with @emferretti for the magazine.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up