Bacon Cheddar Scallion Biscuits Recipe

This Bacon Cheddar Scallion Biscuits recipe combines smoky bacon, sharp cheddar cheese, fresh scallions, and rich buttermilk in a tender biscuit with a beautifully golden exterior. Featured on Cook The Books Season 3, this easy recipe prepared by host Shahir Massoud transforms familiar savoury ingredients into a comforting baked treat that is ideal for breakfast, brunch, dinner, or casual entertaining.

The Inspiration

This Bacon Cheddar Scallion Biscuits recipe comes from Snoop Dogg’s Treats to Eat and is featured on Cook The Books Season 3 with host Shahir Massoud. The recipe reflects the cookbook’s playful and approachable attitude toward entertaining, turning classic comfort food into something bold, memorable, and full of personality. Shahir Massoud brings the recipe to life by demonstrating how a few familiar ingredients can create biscuits that feel both nostalgic and exciting.

The combination of bacon and cheddar is a natural match. Bacon contributes savoury depth and a crisp, smoky texture, while sharp cheddar adds richness and a distinctive tang. Sliced scallions brighten the mixture with their mild onion flavour, preventing the biscuits from feeling overly heavy. Buttermilk brings everything together, contributing moisture while helping create a delicate, tender crumb.

Ingredients

8 oz (230 g) slab bacon, chopped
2 cups (280 g) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
½ cup (110 g) cold, unsalted butter, cubed
2 tsp cold Cannabutter, cubed
1 cup (80 g) grated sharp cheddar
1 cup (75 g) slice scallions
½ cup (120 ml) buttermilk
2 tbsp melted, unsalted butter, for brushing

Method

In a cast-iron skillet over medium heat, cook the bacon until it is partially rendered, about 5 minutes. Drain and set aside.
Preheat the oven to 450F (230C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold unsalted butter and cannabutter and, with a fork or your fingers, mix them in until consistency is like wet sand. Fold in the reserved bacon, cheddar, and scallions.
Make a well in the center, pour in the buttermilk and mix just until the dough forms.
Drop 2 in (5 cm) wide mounds of dough onto the prepared baking sheet, brush them with the melted butter, and bake until they’re golden brown and puffy, 12 to 14 minutes.
Eat them hot out of the oven, or cool them on a wire rack, the biscuits will last in an airtight container at room temperature for up to 5 days and in the freezer for up to 1 month.

Serving Suggestions

For breakfast or brunch, pair them with scrambled eggs, fried eggs, breakfast potatoes, or a platter of fresh fruit. They are also substantial enough to accompany a weekend spread featuring sausages, smoked salmon, roasted tomatoes, or a fresh green salad.

For lunch or dinner, serve the biscuits beside tomato soup, chicken noodle soup, beef stew, chili, or a creamy vegetable soup. Their smoky bacon and sharp cheddar flavours make them an excellent alternative to ordinary dinner rolls. The biscuits can also accompany roasted chicken, grilled meat, barbecue dishes, or a comforting casserole, where they are perfect for soaking up savoury sauces and pan juices.

When entertaining, arrange the warm biscuits in a cloth-lined basket and serve them with softened butter. Their rustic shape and golden colour make them an inviting addition to a casual buffet, game-day gathering, holiday brunch, or family-style dinner. Because the biscuits already contain bacon, cheese, and scallions, they require very little accompaniment to feel complete.

Final Thoughts

This Bacon Cheddar Scallion Biscuits recipe celebrates everything people love about savoury comfort food. Each biscuit brings together smoky bacon, tangy sharp cheddar, fresh scallions, rich butter, and tender buttermilk dough in a convenient, rustic format. The high-temperature baking method creates a golden exterior while preserving a soft, satisfying centre.

Find more recipes from Cook the Books here!