Bacon Cheddar Buttermilk Biscuit Bread

If you like buttermilk biscuits, you'll love this bread made with the same batter along with chunks of bacon and trails of melted cheese baked inside. It's a perfect bread to serve right out of the oven with any brunch, or toasted the next day with some butter spread on top.

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Once you have a winning recipe that you love, it’s amazing how many different variations you can create. This savory brunch bread takes my super popular buttermilk biscuit recipe and turns it into a loaf of bread. Adding bacon, Cheddar cheese and fresh chives gives this tender bread a savory, salty note that is pretty much irresistible. 

Ingredients on a wooden board - aa bowl of batter, grated Cheddar cheese, cooked bacon and chopped chives.

The key to making the basic batter for the bread is the same as for making biscuits. You slightly freeze your butter and grate that frozen stick of butter into the dry ingredients. This is so much easier than having to cut butter into the flour – just be careful with your knuckles! The batter itself is quite wet, just as with my buttermilk biscuits. Don’t worry about that and don’t over-mix the ingredients to try to compensate. Just know that it’s a wet batter.

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Stirring cheese, bacon and chives into a batter of buttermilk biscuit bread. A loaf pan in the background.

Once you have the basic batter made, fold the bacon, cheese and chives in with a few turns of a spatula or spoon. I’ve used orange Cheddar cheese here so that I can see that delicious cheese morsels in the bread, but you can swap it out for yellow Cheddar or another cheese altogether. If you want to add a spicy note, you could use pepper jack cheese instead, or try Gruyère for a delicious nutty alternative.

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Buttermilk biscuit bread batter in a loaf pan, ready to go into the oven, on a wooden cutting board.

If you’re going for gold, reserve a little of the cheese to go on top of  the loaf. That gives the bread that gorgeous brown top and lets the lucky guests know that there’s cheese inside, which will just add to the anticipation of a warm slice. 

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Buttermilk biscuit bread cooling on a rack on a wooden table.

This loaf does take almost an hour to bake, but it’s so worth it. Let it cool in the pan for several minutes before transferring the loaf to a cooling rack. There’s no need to let it cool completely and I doubt you’d have the will power to do so anyway. Slicing into this loaf while it is still warm is a real treat.

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Buttermilk Biscuit Bread on a cutting board with a few slices cut and buttered.

If you’re serving this to a crowd for brunch, I doubt you’ll have any left over, but if you do… toasting this the next day and spreading a little butter on top is a little slice of heaven. Maybe you should save a few slices just for that very reason!

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Bacon, Cheddar and Chive Buttermilk Biscuit Bread 

  • Prep Time: 15 m
  • Cook Time: 1 h
  • Total Time: 1 h 15 m
  • Servings:
    10
    Slices

Ingredients

  • 3 cups self-rising flour
  • ¼ cup sugar
  • ¼ teaspoon cayenne pepper
  • ¾ cup unsalted butter chilled or slightly frozen
  • 1 egg
  • cups buttermilk
  • ½ pound cooked bacon coarsely chopped
  • cups grated Cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon butter melted

Instructions

  1. Pre-heat the oven to 350°Grease a 9-inch by 5-inch loaf pan generously with butter.
  2. Combine the self-rising flour, sugar and cayenne pepper in a large bowl. Grate the butter directly into the flour and stir to coat the butter pieces with flour. Beat the egg and buttermilk together and gently pour the wet ingredients into the flour mixture. Stir just until the ingredients are combined - the batter should be quite wet.
  3. Fold the cooked bacon, cheddar cheese and chives into the batter and transfer the batter to the prepared loaf pan.
  4. Bake at 350°F for 50 minutes. Brush the top of the bread with the melted butter and bake for an additional 5 to 10 minutes, until golden brown. The bread is finished when a toothpick inserted into the center of the loaf comes out clean.
  5. Let the bread cool for at least 20 minutes before serving. Best served warm with butter or toasted the next day.
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Comments (26)Post a Reply

  1. 5 stars
    Tried the bacon cheddar chive loaf. Easy to make and so delicious. I especially love it toasted with butter. Yum!

  2. 5 stars
    Tasted great – great use of the self-rising flour & extra buttermilk from the biscuit recipe. BUT, HELP! I made recipe following to letter your ingredients & instructions. When I folded in the last ingredients I thought gee, this is a lot of dough. I even went back to your instructions to make sure it was one loaf pan to use (it was). I put dough into loaf pan and it came up to top of pan. Even coming back and looking at your pictures, the dough looked like it was a little over half the pan. Well into the oven it went and barely 10 min went by and looking in oven it flowed over top of pan onto bottom of oven. What could possibly have caused this?

    1. Hi Jim. I can only think that you might have been using a smaller loaf pan than I was using. Is yours a 2-pound loaf pan? 9″x5″ and about 4″ deep?

  3. Hi Meredith, Yep, I measured it first because we have several that are slightly smaller (I learned a while ago to measure after I had made something in what I thought was a regular loaf pan (temp-tations) but was way smaller).

    In any event, it turned out great! Since there is only the two of us I didn’t want to waste any I turned the last half of it into baked croutons. They were delicious on our Caesar salad & I vacuumed & froze the remainder for future salads.

  4. As a general comment, i really enjoy your posts and recipes.
    As a specific comment, I am not someone who uses self rising flour. Then I have to go hunt down the conversion for making it to comply with the recipe. So, if easy enough, can you post the equivalent ingredients for folks like us who don’t have self-rising in the pantry. Please and thank you for listening.

    1. Thanks for your comment, Elizabeth. I do have that conversion on my buttermilk biscuit recipe page, but obviously forgot to transfer it over to this page. Here’s the conversion for buttermilk and the self-rising flour for you, just in case:

      1 1/3 cup of Buttermilk = 1 1/3 cup milk + 1 tablespoon and 1 teaspoon of vinegar or lemon juice

      2 1/3 Self-Rising Flour = 2 1/3 All-purpose flour + 3 1/2 teaspoons baking powder + 1/2 teaspoons salt

    1. Hi Jennie. If you don’t have self-rising flour, you can make your own by mixing the following:

      To make 2 1/3 Self-Rising Flour, Combine 2 1/3 All-purpose flour + 3 1/2 teaspoons baking powder + 1/2 teaspoons salt

      ML

  5. 5 stars
    Made the Cheddar Bacon Buttermilk bread, ate it warm with homemade chicken vegetable soup ! Excellent! A real keeper

    1. Hi Lisa. I haven’t tried it with powdered milk, but I expect if you re-hydrated the powdered milk and then used it as regular milk, it would work.

  6. This looks so delish, can’t wait to try! Any idea on cooking time if I were to make these in mini loaf pans to give to friends?

    1. It depends on the size of your mini loaf pans, but I would suggest about 25 to 30 minutes and then check it with a wooden skewer to see if it is done. The skewer should come out clean when inserted into the center of the loaf.

  7. 5 stars
    So good with a plate full of scrambled eggs! Although Im in Maine I make Texas style baked beans often when I’m throwing something on the smoker. This is the Perfect complement with the beans. Thanks

  8. Hi Meredith,
    I would love to bake this bread, but as someone who needs to eat gluten free, is there a way to convert the flour by using a general gf flour mix and perhaps use xanthan gum to get it to rise?
    Thank you!

  9. 5 stars
    I made this about a month ago. I didn’t use chives. we are on lock down and I wasn’t going to the store. But it fit perfectly in the pan. After it cooled a little (I couldn’t wait too long), My daughter and I took a bite at the same time—–We just looked at each other and said ” Oh my god”. It was truly awesome. I have never baked. Our family’s idea of baking bread is to open a can from the grocery store, so I didn’t have any hope for my skills. Thank you so much!! Thank you also for the pictures for each step. I really need that.

  10. I just made this today. It is totally decadent! I can’t even imagine what the calorie count is. I’ve shared with my neighbors to their delight. Next time I’m going to try making in the mini pans so that I can share with more of my neighbors. Thank you!

  11. 5 stars
    We love this recipe, especially toasted. I added a little extra bacon. I’m thinking that cooked, breakfast sausage bits, rather than the bacon, would be tasty as well. Everyone of your recipes that I’ve tried has been a winner. Thanks so much!

    1. Hi Alla. Sure you can freeze it, but it is always going to be the best the day you bake it. For best results, I would warm it before serving. Wrap the loaf in aluminum foil and reheat at 350°F for about 20 minutes or toast individual slices before serving.

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