Food and Recipes Recipes Bacon-and-Cheddar Skillet Biscuit Fuss-free biscuit made for the whole family to enjoy. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on April 18, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Active Time: 10 mins Bake Time: 26 mins Cool Time: 10 mins Total Time: 46 mins Servings: 8 Jump to recipe That is one big biscuit. Delight everyone at breakfast—and keep your countertop clean—with this savory bread. Our fuss-free Bacon-and-Cheddar Skillet Biscuit is the answer to your weekend prayers. When you're hosting a big group, why waste time cutting biscuit dough into delicate little squares—your cast-iron skillet will do the trick. This big skillet biscuit cooks in your cast-iron, resulting in a hybrid between a batch of biscuits and a loaf of bread. Stuffed with sharp Cheddar cheese, sour cream, buttermilk, chives, and crumbled bacon, this biscuit has all the ingredients to make a perfect breakfast. The biscuit dough itself is tender and flaky, with all of the fixins evenly dispersed throughout the bread so you get all the flavors in every bite. Prep pointer: for flaky layers and lift, make sure the butter is cold when it's cut into the flour mixture. Serve with eggs in the morning and, if you're feeling extra generous, more bacon. Ingredients 2 ½ cups all-purpose flour 1 tablespoon granulated sugar 2 ½ teaspoons baking powder 1 teaspoon kosher salt ¼ teaspoon baking soda ½ cup cold unsalted butter, cubed, plus more for greasing pan 3 ounces sharp yellow Cheddar cheese, shredded (about ¾ cup) ¾ cup sour cream ½ cup crumbled cooked bacon ⅓ cup whole buttermilk 3 tablespoons chopped fresh chives 1 large egg, lightly beaten Directions Preheat oven to 400°F. Grease a 10-inch cast-iron skillet with butter. Stir together first 5 ingredients. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in Cheddar, sour cream, bacon, buttermilk, and chives until dough starts to come together. Knead a few times to incorporate any dry pieces. Place dough in prepared skillet, pressing top lightly to spread evenly. Brush top with beaten egg. Bake in preheated oven until golden brown and cooked through, 26 to 28 minutes. Cool 10 minutes before serving. Print