Bacon Biscuits

clock 25 minutes + 15 minutes bowl Serves 40


  • Oil, for greasing
  • 60g butter, softened
  • 1 egg yolk
  • 1 cup grated cheddar cheese
  • 2/3 cup plain flour, sifted, plus extra for kneading
  • 2 bacon slices (rind removed), finely chopped
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  • 1. Preheat oven to 200°C (180°C fan-forced).Oil oven trays and line with baking paper.

  • 2. In a large bowl, beat butter, egg yolk, flour and half of the cheese in a small bowl with an electric mixer until it comes together. Knead dough on a floured surface until smooth. Cover and refrigerate for 30 minutes.

  • 3. Meanwhile, cook bacon in a small frying pan over a medium-high heat until browned and crisp. Drain on a paper towel and leave to cool.

  • 4. Roll dough on a floured surface until 3mm thick. Cut into 40 rounds using a 4cm cookie cutter or rim of a small glass. Place 3cm apart on the oven tray. Combine bacon and remaining cheese and press the bacon and cheese gently on to the biscuit.

  • 5. Bake for 12 minutes or until lightly browned. Leave to cool on trays.

  • Tip

  • Store in an airtight container for up to 3 days.

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