Bacon Gouda Black Pepper Biscuits

Home made biscuits

Bacon Gouda Black Pepper Biscuits. Tender, flaky, golden biscuits. Great biscuits start with just a few basic ingredients (flour, fat, and liquid). Additions are welcome (some would say expected), but you must handle the dough gently. Overworking the ingredients results in dense biscuits without that perfectly crumbly texture that makes them so addicting.

Bacon Gouda Black Pepper Biscuits 

Print This Recipe Total time Yield 30Source Adapted from Sqirl Cafe, Los AngelesPublished
Home made biscuits


  • 6 slice thick sliced bacon
  • 5 ½ cup flour preferably White Lilly of other soft wheat style
  • 3 tablespoon baking powder
  • 2 tablespoon sugar
  • ½ teaspoon kosher salt
  • 12 ounce lard chilled & cut into 1‑inch chunks
  • 1 cup grated Gouda
  • 1 ½ cup buttermilk
  • 1 large egg (lightly beaten)
  • coarse sea salt such as Maldon, as needed
  • black pepper as needed
  • 1 egg yolk mixed with 1 teaspoon water, as egg wash


Place bacon slices in a large, unheated heavy-bottomed or cast iron skillet. Turn heat to medium and cook bacon, turning often until crispy. About 7 minutes. Transfer to paper towel-lined plate to drain. Crumble and set aside.

Place the oven racks in the upper and center positions, preheat the oven to 400°

Add the flour, baking powder, sugar and kosher salt to a large mixing bowl, use a fork or whisk to mix the ingredients together. Using a pastry cutter or 2 knives, cut in the lard until it is reduced to pea-sized pieces. Stir in the bacon, Gouda, buttermilk and lightly beaten egg until it just forms into a loose dough. Chill 20 minutes.

Scrape the dough to a well-floured surface, and pat into a rectangle 3/4 inch thick. Tri-fold the dough (as you might a letter). Then pat out again into a rectangle 3/4 inch thick; repeat the tri-fold and the repeat the whole process one more time. 

After the third tri-fold, pat the dough out to about 1 ½‑inch thick. Cut out biscuits using a 2‑inch round or square cutter and place on two parchment-lined baking sheets, spacing the biscuits about 1 ½ inches apart. Gather the scraps and repeat until you have approximately 30 rounds. Brush the biscuits with the egg wash, and sprinkle over the cracked pepper and sea salt, to taste.

Bake the biscuits until puffed and golden, 15 to 17 minutes, rotating the trays between rack halfway for even baking. Transfer to a rack to cool. Serve warm or at room temperature.