Yogurt Cheddar Bacon Biscuits (2-Ingredient Dough) are an easy biscuit recipe with crispy bacon, sharp cheddar cheese, and Greek Yogurt dough.
This simple biscuit has the same dough base as Greek Yogurt Biscuits. All it takes to make the dough is yogurt and self-rising flour. Then just add the cheddar and bacon for a savory Breakfast Recipe or delicious side.
YOGURT CHEDDAR BACON BISCUITS
Flaky Biscuits are a classic Southern breakfast food. These easy biscuits come out wonderfully fluffy and put a fun twist on a traditional biscuits and gravy breakfast. You can also serve them as a savory side along with a sweet breakfast like Yogurt Waffles or Whole Wheat Pancakes or just eat them as an on-the-go breakfast with a bit of butter by themselves.
You can also bring them to a completely different part of the day. Serve fluffy biscuits along with a warm bowl of Beef and Cabbage Roll Soup. They make an amazing, flavorful, low-fat bread for dipping in your favorite soup.
This recipe comes out so flaky and wonderful every time, you just won’t believe how easy it is! Unlike most bread recipes healthy biscuits don’t need any baking soda, baking powder, kneading, or rising time. In fact, the total time to make fluffy and crumbly biscuits is just 23 minutes!
For this dough recipe all you need is self-rising flour and Greek Yogurt. The directions for the recipe are just as simple as the ingredient list. Mix together the plain yogurt, flour, cheese, and bacon. Mix until you don’t see the flour, but don’t overwork the dough. Once the dough is well combined, drop ¼ cup of biscuit dough onto a parchment lined baking sheet. For perfectly shaped biscuits, use a biscuit cutter. Bake for 18 minutes, then enjoy warm biscuits with a bit of butter.
Self-Rising all-purpose flour is easy to find at most grocery stores. It is much harder to find store bought whole wheat flour, or a gluten-free flour. Here is an easy step-by-step guide to make self-rising flour. Use it for almond flour, oat flour, wheat flour, or any other flour of your choice. Just remember, the heavier the flour is the harder it will be to rise.
Mix 1 cup of your choice in flour with 1 ½ teaspoons baking powder, and ¼ teaspoon salt. You may need to use slightly more rising agents, if you’re using a heavier flour like whole wheat.
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VARIATIONS ON YOGURT CHEDDAR BACON BISCUITS
- Sweet Breakfast Biscuits: Make this biscuit recipe more similar to a breakfast scone by adding sweet ingredients. Mix in a bit of cinnamon or add some raisins and take the cheese and bacon out of the dry ingredients. You can also sprinkle about 2 tablespoons of sanding sugar over the top of the warm biscuits before serving.
- Savory Herb Biscuits: Add 2-3 tablespoons of fresh chives to the bacon and cheese mixture. You can also whisk in a teaspoon of kosher salt and a ¼ cup melted unsalted butter, for extra butter biscuits.
- Honey Butter Biscuits: Mix together 3 tablespoons honey and 2 tablespoons melted butter to add to the biscuit dough. You may need to increase the flour to account for extra wet ingredients. You can leave out the cheddar and bacon or keep them for an interesting blend of savory and sweet that’s quite delicious.
MORE EASY BREAKFAST SIDES
HOW TO STORE YOGURT CHEDDAR BACON BISCUITS
- Serve: Due to the bacon and cheese in this recipe you don’t want to leave the biscuits out for more than 2 hours, after baking.
- Store: Store leftover biscuits in an airtight container in the fridge. This recipe can last up to a week in the fridge. Reheat them in the oven to keep the flaky, buttery texture.
- Freeze: For an easy make-ahead recipe store Yogurt Biscuits in the fridge for 3 months. Let them defrost in the fridge and reheat them for a few minutes in the oven, before enjoying with butter.
- 1 1/2 cups self-rising flour , see above for recipe to make your own
- 1 1/2 cups plain whole-milk Greek yogurt
- 1/2 cup sharp cheddar , shredded
- 1/4 cup bacon , cooked and crumbled
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Mix together flour, yogurt, cheese and bacon until no flour is visible.
- Scoop ¼ cup of batter onto baking sheet and bake for 18-20 minutes.