Make Ahead

Cheddar cheese biscuits with bacon jam

November 26, 2010
3 Ratings
  • Serves 12-16
Author Notes

I discovered bacon jam this fall and became an instant convert. I've loved cheddar cheese biscuits since I had my first one at Red Lobster when I was in college. The two together are sheer poetry, and if I wind up having a holiday open house party on New Year's Day, as is my habit, be assured these will be front-and-center on my appetizer list! (They're great for breakfast, too!) - Kayb —Kayb

Test Kitchen Notes

Kayb’s cheddar cheese biscuits with bacon jam are a satisfying blend of salty, smoky and sweet. The simple method to making the bacon jam yields a complex medley of flavors thanks to coffee, balsamic vinegar and maple syrup. Be sure to spoon off some of the rendered bacon fat since it will collect as the jam cools. Note: Bake biscuits on parchment paper to prevent them from sticking to the pan. – Natalie —The Editors

What You'll Need
  • Cheddar cheese biscuits
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/3 cup sugar
  • 1 1/2 stick butter, divided
  • 1 1/2 cups grated sharp cheddar, or cheese(s) of your choice
  • 1 1/2 cups milk
  • Bacon jam
  • 1 pound good smoked bacon
  • 1 medium onion, diced
  • 3-4 cloves garlic, minced
  • 1/4 cup brown sugar
  • 1/2 cup strong black coffee
  • 1/4 cup maple syrup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon allspice
  1. Cheddar cheese biscuits
  2. Preheat oven to 375. Sift all dry ingredients together. Cut one stick butter into tablespoon-sized pats, and cut into dry ingredients with a fork or pastry blender until it looks like coarse crumbs.
  3. Toss with grated cheese (I often use a combo of whatever kinds of firm cheeses I have in my fridge).
  4. Add milk, and stir just enough for dry ingredients to all come together. If dough is too dry and crumbly add a little more milk.
  5. Turn out onto a floured board and knead only two or three times -- enough to incorporate everything. Form into a ball and pat or roll out to about 1 inch thick.
  6. Use a small biscuit cutter -- I find a small tomato paste can, both ends cut out, makes a great cutter for cocktail sized biscuits -- to cut out biscuits. Place on ungreased baking sheet. At this point, if you're making in advance, you can freeze the biscuits on the baking sheet, then remove to a plastic bag. Allow to thaw before baking.
  7. Melt remaining half-stick of butter and brush tops of biscuits. Bake until golden brown, and cool on a rack.
  1. Bacon jam
  2. Cut bacon into 1-inch pieces and toss into heavy Dutch oven. Cook over medium high heat, stirring periodically, until starting to crisp.
  3. Dice onion and mince garlic, and add to bacon. If you're concerned about the fat content (It IS bacon, after all), drain off some of the fat first, leaving 3 tablespoons or so. Lower heat to medium and cook until onion starts to brown, about 8 minutes or so.
  4. Add remaining ingredients. Reduce heat to a simmer, cover, and cook for an hour or two. Stir occasionally, and add water if it gets too thick.
  5. When bacon is very tender, remove from heat and let cool for 30 minutes or so. Transfer to food processor -- you may need to do this in batches, depending on the size of your processor -- and pulse until mixture is the consistency you want.

See what other Food52ers are saying.

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  • Sagegreen
  • Nora
  • lapadia
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

31 Reviews

Vanitha November 13, 2013
I made the bacon jam over the weekend and it was a HIT! Everybody loved it! I had a little bit left over and I put some on my egg sandwich for breakfast...WOW! Can't wait to make more!
Thank you for this delicious recipe!
petrichor September 26, 2011
Well, I know what I'm making all my friends for Christmas :)
Souldancer2828 April 22, 2011
I came home from the gym last night and our house smelled AMAZING- little did I know my partner dug this recipe out and tried it for the first time. The biscuits were already done and the bacon jam was reducing on the stove. I had to be patient and it was worth the wait, an hour and a half later I was ooing and aahing over this combination. Not sure I need the sweetness in the biscuits so we might omit the sugar the next time but wow, this recipe was delicious!
Kayb April 22, 2011
Thanks! So glad you enjoyed it. I still have a little left over in my fridge from the last batch I made, but will have to get going with some more soon. I tend to disregard the sugar in the biscuits, too. Oh, and the next time you grill a burger, put a spoonful of the jam on top after you flip it -- it's To Die For!
Scott S. January 9, 2011
No hints on how long golden brown might take?
Kayb January 9, 2011
Sorry, Scott. My oven is so temperamental, it can vary from one day to the next. About 15-18 minutes at 375, best I can tell.
Loves F. December 9, 2010
Excited to make this!! My boyfriend will thank you =).
Sagegreen December 9, 2010
Congrats on the ep!
Nora December 8, 2010
Bacon jam. I have a feeling I'll be eating that with a spoon. Can't wait to make that!
lapadia December 1, 2010 coffee, it is the caffine in that doesn't agree with me...too hyper for an already hyper Italian (ha!). For some reason tea doesn't affect me the same way though. Hmm..I didn't think of it (because I don't buy it) but decaf would be a good substitute. Making Pralines....YUM!
Kayb December 1, 2010
Oh, absolutely, decaf would work! You could even use instant decaf. It doesn't have to be good coffee, as far as coffee goes.
lapadia December 1, 2010
Anything cheese always gets my attention but, I am shouting...BACON JAM, OMGoodness! Except I am not a "coffee" person a 1/2 cup is too much for me, a little espresso in a recipe is alright, do you think that would suffice?
Kayb December 1, 2010
It might well, but I promise you, I cannot identify the coffee in the recipe as coffee. If you have more sensitive taste buds than I, perhaps you can, but I'd be really surprised. I suspect you could, if it IS noticeable to you, sub something like beef broth; I think it's more just to provide a bottom note for the dish than anything else.

I've decided for Christmas, I'm doubling the recipe and making this in my slow cooker, to parcel out in pretty half-pint jars and give for holiday gifts, with a tin of cheddar cheese biscuits! Much better than my usual fudge. I will, however, still have to make pralines...
TerriCooks November 30, 2010
Oh. Yeah. I am going to make this. Bacon Jam?? I can't wait to try it.
JoanG November 29, 2010
Bacon jam: I have to make this! And the biscuits sound great too!
aargersi November 28, 2010
I just read this to Mr L and he announced "I NEED THAT" - looks like bacon jam is in my IMMEDIATE future - it is going to be a housewarming gift!!!
campagnes November 28, 2010
Bacon jam. I think I love you, Kayb.
campagnes November 28, 2010
okay, now that I'm no longer verklempt over the bacon jam, I have a question: Do you find the coffee flavor to be prominent in this? I like using coffee in cooking/baking to enhance other flavors, but I don't like coffee itself and am kind of sensitive to the flavor. What are your thoughts?
Kayb November 28, 2010
It's like the Taco Bell commercial where the girls are using tacos for perfume. :) No, the coffee's not noticeable at all. I really think it serves more as a bottom note to counterpoint the balsamic and cider vinegars and sort of anchor the bass end of the scale, if that makes sense. You'd never know from the taste that there was coffee in it.
Bevi November 28, 2010
This is incredible. Who wouldn't cry to have these at an open house?
drbabs November 28, 2010
Cheddar AND bacon?! OMG.
marytarry November 28, 2010
THis looks awesome and cannot wait to try. Can you talk about how you store it? Are you using glass jams jars and keeping refrigerated?
Kayb November 28, 2010
I keep mine in a plastic Gladware, or the equivalent, container in the fridge, and before I use or serve it, take about what I think I'll use, put in a serving dish, and microwave for about 30 seconds. You don't necessarily want it warm, but you need to take the chill off. I suspect you could can it, if you were ambitious, but it keeps a good while in the fridge.
marytarry November 28, 2010
That's great, thanks
mrslarkin November 26, 2010
OMG, did you say bacon jam?? Sounds killer! Kayb, about how much jam does the recipe make?
Kayb November 27, 2010
Between two and three cups -- note, though, that you're using it in pretty small portions, as it's VERY intense and rich!
Sagegreen November 28, 2010
You had me at bacon jam!
TheWimpyVegetarian November 26, 2010
I love bacon jam, but I've never made it!! I would never have thought to put coffee in it. This looks so great with the cheddar biscuits - I can't wait to make this one. Thanks for a great recipe!
Lizthechef November 26, 2010
I feel it, sister!
Lizthechef November 26, 2010
Looks wonderful, an instant thumbs up!
Kayb November 26, 2010
Thanks, Liz. I'm telling you. It's worse than crack. I made a dozen BIG biscuits for three of us Thursday morning, and they were GONE by noon.