Gluten-Free bacon cheddar biscuits that are perfectly crispy yet soft and oh-so cheesy! These delightful lumps are amazing for making breakfast sandwiches, biscuits and gravy, using as burger buns, etc.

Gluten-Free Bacon Cheddar Biscuit sliced in half on a plate with melted butter on one of the halves and more biscuits on a plate in the background

Imagine my surprise when I learned most people eat biscuits without bacon and cheddar cheese mixed in.

Look, I’m all about a classic biscuit recipe.

But sprucing up your breakfast roll with crispy bacon and irresistible sharp cheddar cheese results in the most mouth-watering experience.

These Gluten-Free Bacon Cheddar Drop Biscuits come together quickly and easily for an impromptu breakfast any time the necessity for warm biscuits calls.

They can be served with butter and jam or made into a delicious breakfast sandwich.

Golden-brown tender biscuits with no need for a rolling pin, biscuit cutter, pastry cutter or food processor. We simply mix everything in a mixing bowl, drop the dough on a baking sheet, and bake!

For grain-free biscuits, make my Keto Biscuits with Coconut Flour or my Grain-Free Southern-Style Biscuits made with almond flour.

Ingredients for Bacon Cheddar Biscuits:

Gluten-Free All-Purpose Flour: In keeping these biscuits gluten-free, use your favorite gluten-free flour blend, such as Bob’s Red Mill, King Arthur, or Pamela’s. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. The biscuits turn out perfectly soft on the inside and have the most amazing crisp on the outside, just like a good biscuit should.

Baking Powder: Used for leavening the biscuits, baking powder helps the biscuits rise and keeps them held together nicely.

Butter (or Coconut Oil): The fat portion of the recipe. We need butter or coconut oil to create those flaky layers of biscuity deliciousness. I’ve tested the recipe with both and find both turn out deliciously but I’ve found butter makes a flakier biscuit.

Garlic Powder & Onion Powder: It’s amazing what some garlic powder and onion powder will do for a biscuit! They add savory, bold flavor and result in a unique flavor.

Sea Salt: Enhancing all of the delicious flavors in the biscuits, sea salt helps tie everything together and level up the cheesy bacon flavors.

Bacon: We add crispy cooked bacon to these savory biscuits to give them extra special flair. Choose your favorite bacon! I go with thick-cut uncured no sugar-added bacon.

Cheddar Cheese: If you’ve ever had a cheesy roll, bagel, or biscuit, you already know what you’re in for here! Cheddar cheese makes these gluten-free biscuits completely irresistible.

Egg White: We use a simple egg wash to brush over the biscuit dough in order to make the buttery biscuits golden brown and extra amazing.

You can also use green onions to these homemade bacon cheddar biscuits.

The combination of ingredients results in the most flavorful, inviting biscuits with soft yet crispy texture, perfect for breakfast!

How to Make Gluten-Free Bacon Cheddar Biscuits:

Preheat the oven to 450 degrees F and spray or lightly oil a large baking sheet. You can also use a sheet of parchment paper or aluminum foil to line the cookie sheet.

Chop the bacon and cook in a skillet over medium-high until crispy. Set aside until ready to use.

Add the gluten-free flour, garlic powder, onion powder, baking powder and sea salt to a large mixing bowl and stir together (dry ingredients).

Chop the butter into smaller pieces (or break apart the pieces of solid coconut oil if using) and use a fork or pastry cutter to incorporate into the flour mixture. Continue mashing/stirring until pea-sized bits form.

Pour the water into the mixing bowl and stir well until a thick dough forms. If the dough doesn’t come together over time and appears overly crumbly, add 1 to 2 tablespoons of additional water.

Stir in the cooked bacon and grated cheese until well-combined.

Form a large ball out of the biscuit dough, then section it into 6 equal pieces. Using your hands, form round scones out of each ball of dough and place biscuits on the prepared baking sheet.

Whisk together 1 egg white with 1 tablespoon of water (or bacon fat!) in a bowl until it’s nice and frothy.

Use a silicone brush to brush the biscuits with the egg wash mixture. This process ensures you get those delightfully crispy golden-brown tops.

Bake on the center rack of the preheated hot oven for 18 to 25 minutes, or until the bacon cheddar biscuits are golden-brown and crispy.

Serve and enjoy!

Store leftover biscuits in an airtight container in the refrigerator for up to 7 days.

These biscuits taste best when they are enjoyed fresh out of the oven and are a perfect addition to your weekend brunch. You can eat them the next day but I recommend heating them in the microwave for 20 to 30 seconds for the best texture.

Make my Dairy-Free Sausage Gravy to make gluten-free biscuits and gravy!

What To Do With Biscuits?:

So happy you asked. I made a breakfast sandwich out of one of the biscuits and also used a biscuit later that same evening as a burger bun. They are also fabulous as is, and I highly recommend serving them with Bacon Jam!

Make my Pear Apple Cheddar Caramelized Onion Breakfast Sandwich using these biscuits instead of a bagel!

What will you do with your gluten-free bacon cheddar biscuits?

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!