Bacon Cheddar Swim Biscuits
These biscuits are everything you crave in a comfort bake: buttery, cheesy, savory, and just a little indulgent. The sourdough discard brings a unique tangy flavor that balances the richness of sharp cheddar and smoky bacon, while the unique “swim” method (baking the dough directly in a pool of melted butter) creates biscuits with golden, crisp edges and soft, tender centers.
❤️ Why You’ll Love Bacon Cheddar Swim Biscuits
Easy, peasy! They’re simple to mix together—no rolling or cutting required—making them perfect for busy weeknights, football appetizers, or an easy side to soup and chili. Each bite is loaded with gooey cheese, salty bacon, and the cozy flavor of homemade sourdough baking.
🍲 Ingredients
Sourdough Discard – unfed, inactive sourdough discard that has been on the counter or stored in the fridge.
Flour – All-purpose flour is my favorite versatile flour to use for my recipes! I always recommend unbleached flour, but organic is a preference.
Baking powder – This is the leavening agent and what will give your biscuits their texture.
Salt – Any salt you have on hand is fine.
Butter – Melted butter for the biscuits to “swim” in.
Milk – Whole milk is best but you can use what your family prefers!
👩🍳 How to Make Bacon Cheddar Biscuits
- Preheat your oven to 450°F.
- Pour your melted butter into a 9×9 baking dish, tilting to coat the bottom.
- In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and garlic powder.
- Stir in sourdough discard and milk until just combined. The batter will be wet.
- Gently fold in your shredded cheddar cheese and chopped bacon.
- Pour the dough directly into the butter filled pan, use your hands or a spatula to spread dough so it reaches all sides of the pan. The butter will pool around and over, which is good!
- Gently cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake on the middle rack for 25 – 30 minutes.
- Biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
- Let cool slightly before removing from your pan and enjoy with a big slathering of butter.
🪄 Tips and Tricks
- Don’t overmix: Stir just until combined to keep biscuits tender.
- Extra crispy edges: Use a metal pan instead of glass for a golden crust.
- Cheese swap: Sharp cheddar is classic, but pepper jack or smoked gouda add a fun twist.
- Add spice: A pinch of cayenne or diced jalapeños makes them game-day ready.
- Serving idea: Perfect with chili, soup, or as a football appetizer with ranch dip.
🗒 Variations
Here are a few recipes I think you’ll like if you like a yummy biscuit!
- Honey Butter Swim Biscuits – Acts Of Sourdough
- Sourdough Biscuits and Gravy – Acts Of Sourdough
- Cheese and Chive Biscuits – Acts Of Sourdough
- Chicken Pot Pie with biscuits – Acts Of Sourdough
🗒 Substitutions
- Sharp cheddar: Monterey Jack, Colby, Pepper Jack, smoked gouda, or gruyere for different flavors.
- Dairy-free : Vegan shredded cheese blends or nutritional yeast for cheesy notes.
- Sourdough discard: Regular flour + extra milk or buttermilk to keep hydration right.
- Add fresh herbs like chives, rosemary, or parsley if skipping meat.
- Sprinkle in garlic powder, onion powder, or everything bagel seasoning for extra punch.
🗒 Best served with
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Breakfast & Brunch
Egg sandwich: Slice a warm biscuit and fill with scrambled or fried eggs, extra cheese, and avocado.
Alongside eggs & hash browns: They make a hearty, savory side in place of toast.
With gravy: Pair with country-style sausage gravy or a creamy mushroom gravy for a southern-inspired dish.
Lunch & Dinner
With soup or chili: Their cheesy, savory flavor pairs beautifully with tomato soup, potato soup, chicken noodle, or a hearty chili.
As a side with barbecue: Pulled pork, brisket, or ribs are all excellent matches.
With salads: A warm biscuit on the side makes even a simple green salad feel special.
Hosting & Snacking
Mini sliders: Split biscuits and stuff with ham, turkey, or roast beef + a little mustard or aioli.
Snack platter: Serve them warm with butter, honey, or hot pepper jelly for dipping.
Game day appetizer: Serve with ranch, chipotle mayo, or beer cheese dip.
👝 How to Store Leftovers
Place cooled biscuits in a sealed container.
Reheat before serving for the best texture:
- Oven: Wrap in foil, 325°F for 8–10 minutes.
- Microwave: 20–30 seconds with a damp paper towel over the top to prevent drying out.
🤔 Common Questions
A: Cooked sausage crumbles, pancetta, or ham work well. For vegetarian swaps, use caramelized onions, sundried tomatoes, or smoked paprika for a similar savory bite.
Yes! You can mix the dry ingredients ahead of time. For longer prep, freeze the baked biscuits or prep the dough and freeze unbaked portions, then bake directly from frozen.
Bacon Cheddar Swim Biscuits
Equipment
- 9×9 pan
Ingredients
- 2 cups all purpose flour
- 1 tbs baking powder
- ½ tsp baking soda
- ½ tsp garlic powder Optional, for flavor
- 1 tsp salt
- 1 cup sourdough discard
- 1 cup milk
- ½ cup melted butter 1 stick
- 1 cup shredded cheddar cheese or 1 ½ cups cubed cheese if you want bigger cheese pockets
- 6 slices cooked bacon, chopped
Instructions
- Preheat your oven to 450°F.
- Pour your melted butter into a 9×9 baking dish, tilting to coat the bottom.
- In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and garlic powder.
- Stir in sourdough discard and milk until just combined. The batter will be wet.
- Gently fold in your shredded cheddar cheese and chopped bacon.
- Pour the dough directly into the butter filled pan, use your hands or a spatula to spread dough so it reaches all sides of the pan. The butter will pool around and over, which is good!
- Gently cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
- Bake on the middle rack for 25 – 30 minutes.
- Biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done!
- Let cool slightly before removing from your pan and enjoy with a big slathering of butter.
Notes
- Don’t overmix: Stir just until combined to keep biscuits tender.
- Extra crispy edges: Use a metal pan instead of glass for a golden crust.
- Cheese swap: Sharp cheddar is classic, but pepper jack or smoked gouda add a fun twist.
- Add spice: A pinch of cayenne or diced jalapeños makes them game-day ready.
- Serving idea: Perfect with chili, soup, or as a football appetizer with ranch dip.
