Cheddar Bacon Biscuits and Gravy Bake

Quick Recipe Version (TL;DR)

• Yield: 6 hearty servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 8 slices thick-cut bacon
• 1 can (16.3 oz) refrigerated flaky jumbo biscuits (8-count)
• 4 Tbsp unsalted butter
• 2–3 Tbsp bacon fat (from cooking bacon)
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup low-sodium chicken broth
• 2 cups sharp cheddar cheese, shredded (divided)
• 1 tsp black pepper, 3/4 tsp kosher salt (plus more to taste)
• 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder
• 2 green onions (scallions), sliced

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• 2. Cook bacon until crisp; drain on paper towels and crumble. Reserve 2–3 Tbsp bacon fat.
• 3. Make roux: in skillet, melt butter with bacon fat. Whisk in flour and cook 2–3 minutes.
• 4. Slowly whisk in milk and broth; simmer until thick. Stir in 1 1/2 cups cheddar and seasonings to make smoky cheddar gravy.
• 5. Cut biscuits into quarters. In a large bowl, toss biscuit pieces with about 2 cups of hot gravy and half the bacon.
• 6. Spread biscuit mixture in dish, letting some pieces sit above the gravy. Spoon remaining gravy around them. Top with remaining bacon and 1/2 cup cheddar; bake 25–30 minutes until biscuits are cooked through and golden. Rest 10 minutes, garnish with green onions, and serve.

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Why You’ll Love This Recipe

• All the comfort of biscuits and gravy, baked into one easy, satisfying casserole.
• Thick-cut bacon and smoky cheddar create a deep, campfire-style flavor that feels right at home in a cabin or lodge.
• Uses store-bought flaky biscuits, so you get impressive layers with minimal work.
• Perfect for feeding a hungry crowd at breakfast, brunch, or a cozy breakfast-for-dinner night.

Grocery List

• Produce: Green onions (scallions), fresh parsley (optional)
• Dairy: Unsalted butter, whole milk, sharp cheddar cheese
• Pantry: Thick-cut bacon, canned flaky biscuits, all-purpose flour, low-sodium chicken broth, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne pepper (optional)

Full Ingredients

For the Bacon Cheddar Biscuits-and-Gravy Bake

• 8 slices thick-cut bacon (timber-cut or extra thick for hearty pieces)
• 1 can (16.3 oz) refrigerated flaky jumbo biscuits (8-count, such as Grands-style)
• 1 Tbsp bacon fat or butter, for greasing the baking dish

For the Smoky Cheddar Gravy

• 4 Tbsp unsalted butter
• 2–3 Tbsp bacon fat (reserved from cooking the bacon)
• 1/3 cup all-purpose flour
• 3 cups whole milk, at room temperature or slightly warmed
• 1 cup low-sodium chicken broth (or use more milk for a richer gravy)
• 1 1/2 cups sharp cheddar cheese, shredded (preferably freshly grated)
• 1/2 tsp smoked paprika
• 1 tsp freshly ground black pepper (plus more to taste)
• 3/4 tsp kosher salt (adjust to taste, depending on bacon and broth)
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Pinch of cayenne pepper (optional, for gentle heat)

For Topping & Garnish

• 1/2 cup sharp cheddar cheese, shredded (for sprinkling on top)
• 2 green onions (scallions), thinly sliced (white and green parts)
• 1 Tbsp chopped fresh parsley (optional, for freshness and color)
• Additional black pepper, to finish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a
9×13-inch baking dish with about 1 tablespoon of bacon fat or butter, making sure to coat the bottom and corners so the biscuits release easily after baking. Set the dish aside.

Step 2: Cook the timber-cut bacon

Lay the 8 slices of thick-cut bacon in a large, heavy skillet (cast iron works beautifully) in a single layer. Turn the heat to medium and cook, flipping occasionally, until the bacon is deeply browned and crisp, about 8–10 minutes. Transfer the cooked bacon to a paper towel–lined plate to drain and cool, then crumble or chop it into bite-sized pieces.

Carefully pour the rendered bacon fat into a heat-safe measuring cup. You will need about 2–3 tablespoons of bacon fat for the gravy, plus a bit for greasing if you have not already greased the dish. If you have more than that, save the extra in the fridge for another recipe, or reserve some for brushing over the top later for extra flavor.

Step 3: Make the smoky cheddar gravy

In the same skillet (do not wipe it out), add 4 tablespoons unsalted butter and 2–3 tablespoons bacon fat. Melt over medium heat. Once melted and sizzling, sprinkle in the 1/3 cup all-purpose flour while whisking constantly. Cook this roux for 2–3 minutes, whisking, until it smells nutty and turns a light golden color; this cooks out the raw flour taste.

In a separate container, combine the 3 cups whole milk and 1 cup chicken broth. Slowly pour this mixture into the roux in several additions, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, still over medium heat, whisking frequently. Cook for 5–7 minutes, until the gravy is thick enough to coat the back of a spoon.

Reduce the heat to low and stir in 1 1/2 cups shredded sharp cheddar by the handful, stirring until fully melted and smooth. Season with 1/2 teaspoon smoked paprika, 1 teaspoon black pepper, 3/4 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of cayenne if using. Taste and adjust salt and pepper as needed; the gravy should be bold, cheesy, and nicely peppery. Turn off the heat but keep the gravy warm.

Step 4: Cut the biscuits and combine with gravy

Open the can of flaky jumbo biscuits and separate them into 8 individual biscuits. Using a sharp knife or kitchen scissors, cut each biscuit into 4 equal pieces (quarters). You will have 32 small biscuit pieces, which helps them cook through in the gravy.

Place the biscuit pieces into a large mixing bowl. Pour about 2 cups of the hot cheddar gravy over the biscuits (reserve the remaining gravy in the skillet for layering). Add about half of the crumbled bacon</strong} and gently fold everything together with a spatula until the biscuits are lightly coated. Try not to over-stir; you want to keep the flaky layers as intact as possible.

Step 5: Assemble the bake

Scrape the biscuit and gravy mixture into your prepared 9×13-inch dish, spreading it out evenly. Arrange the biscuit pieces so that many of them are poking up above the surface of the gravy; this helps them brown and keeps some surfaces crisp while the bottoms soak in the sauce.

Spoon the remaining cheddar gravy around and between the biscuit pieces, leaving some of the tops still exposed. Scatter the remaining crumbled bacon evenly over the top, then sprinkle with the remaining 1/2 cup shredded cheddar. This creates a cheesy, bacon-studded crust once baked.

Step 6: Bake until golden and serve

Place the dish into the preheated 375°F (190°C) oven and bake, uncovered, for 25–30 minutes. The casserole is done when the biscuits are puffed and deeply golden on top, the gravy is bubbling around the edges, and a knife inserted into the center meets no doughy resistance. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the dish from the oven and let it rest for 10 minutes. This short rest helps the gravy thicken slightly so it serves neatly. Just before serving, sprinkle over the sliced green onions and chopped parsley (if using), and finish with a little extra freshly ground black pepper. Scoop generous portions with a large spoon, making sure everyone gets plenty of biscuit, bacon, and smoky cheddar gravy.

Pro Tips

• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that keep it from melting smoothly. Shredding your own cheddar gives a silkier gravy.
• Keep the biscuits cold: Cold dough bakes up taller and flakier. Open and cut the biscuits just before mixing with the hot gravy.
• Do not drown all the biscuits: Leaving some biscuit tops above the gravy helps them brown and keeps texture contrast between crispy edges and saucy bottoms.
• Check doneness in the center: Use a knife to gently lift one center biscuit piece; if it is still doughy, bake a few more minutes, tenting with foil if needed.
• Adjust seasoning at the end: Bacon, cheese, and broth all contain salt. Taste the finished gravy before assembling and add salt gradually so it does not become overly salty.

Variations

• Sausage & bacon combo: Brown 1/2 pound breakfast sausage in the skillet before adding butter and fat for the roux. Leave some crumbled sausage in with the bacon for an even heartier bake.
• Spicy campfire version: Add 1–2 finely diced jalapeños (seeds removed for milder heat) to the roux along with extra cayenne and a pinch of chipotle powder for a smoky kick.
• Mushroom and onion upgrade: Sauté 1 cup sliced mushrooms and 1/2 cup diced onion in a bit of bacon fat before making the roux, then fold them into the gravy for extra depth and earthiness.

Storage & Make-Ahead

Leftovers can be cooled completely, then covered tightly and stored in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave (about 1–2 minutes, covered) or warm the whole dish, covered with foil, in a 325°F (165°C) oven for 20–25 minutes until heated through. If the gravy seems too thick after chilling, add a splash of milk or broth before reheating to loosen it.

For make-ahead prep, you can cook the bacon and prepare the cheddar gravy up to 1 day in advance. Store the bacon in an airtight container and the gravy in the refrigerator. Reheat the gravy gently on the stove with a splash of milk, then proceed with cutting the biscuits and assembling just before baking. Because canned biscuits perform best when baked from fresh dough, it is not recommended to assemble the entire casserole and refrigerate overnight; for best rise and texture, combine biscuits and gravy right before it goes into the oven.

Nutrition (per serving)

Estimated for 1 of 6 servings: about 650–700 calories, 37–40 g fat, 52–55 g carbohydrates, 25–28 g protein, and 1,400–1,700 mg sodium. These numbers are approximate and will vary based on the exact brands and ingredients you use (especially bacon, cheese, and biscuits).