Bacon, Corn, & Cheddar Biscuits

Thanks to Molly at Yes to Yolks for enriching our lives with some bacon, corn, and cheddar breakfast biscuits.  They most definitely meet the globally-revered snack trifecta: sweet, salty, and bacon-y.



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 12 tablespoons cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1 egg
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1 cup grated sharp cheddar cheese
  • 4 strips of bacon, cooked, crumbled, and cooled
  • 3/4 cup fresh or frozen corn, defrosted and drained
  • Egg wash



  • Pre-heat your oven to 450 degrees.
  • Mix the flour, baking powder, and salt in a standard mixer.
  • Keeping the mixer on low, add the butter, and mix until it’s broken into small pieces.
  • Whisk the buttermilk and egg in a small bowl, then add into the flour mixture.
  • Toss the shredded cheddar, bacon (this is the best part, please don’t forget it), and corn in a bowl with in a tablespoon of flour.
  • Fold the Step 5 mixture into the biscuit dough being careful not to over-mix. Start kneading the dough down.
  • Cut the dough into circles and place on a parchment-lined baking sheet, then brush the tops of the biscuits with egg wash.
  • Bake for 15-20 minutes.
  • Try them with all kinds of different ingredients.


This recipe was adapted from Yes to Yolks.

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