Easy Cheese and Bacon Rolls

Cheese and Bacon Rolls are easy to make quick bread biscuits that have flavors of zesty cheese, smoky bacon, and are perfect to serve with dinner, or even as a snack!.

Dinner rolls with Cheddar and Bacon = A Weeknight Winner!

CHEESE AND BACON ROLLS

I think you’ll love this easy cheddar bacon biscuit recipe because it’s an ideal way to add extra satisfying flavor to any meal. They can also go a long way in stretching your grocery dollar by bulking up dinner to feed more people.

These rolls go so great with soup, such as my super Easy Chicken Noodle Soup, or this Tomato Basil soup recipe from The Forked Spoon would also be delicious.

Also, I’ve served them with hearty one-pot meals like my Instant Pot Campfire Chili, and my Slow Cooker Beef and Barley Stew which is also incredibly delicious!

INGREDIENTS NEEDED

The ingredients are simple, nothing fancy, and most likely you will have them in your kitchen right now.

• Bacon – You’ll want cooked bacon to begin this recipe. If you have left over bacon, use that. If not, simply cook some slices in the microwave between two pieces of paper towel to absorb the grease, and let cool.
• Cheddar – I used sharp cheddar because I love that zesty hit from the cheddar. However, use what you have on hand.
• Green onions – Also called scallions or spring onions. You can use a shallot if you don’t have them on hand, or simply omit them and use onion powder.
• Bisquick – This recipe is called easy, because we are using a prepared biscuit mix. I purchased the smaller packet that only requires water to mix with it. But if you prefer to make them from scratch, this easy Butter Biscuit Recipe is a winner from Bakers Recipes.
• Seasonings – I used garlic powder and some Italian seasonings.

FRIDGE AND FREEZER TIMES

These buns will stay fresh in the fridge for up to 5 days provided they’re wrapped tightly (not tight enough to squash them, but airtight) with something like plastic wrap or foil.

For freezing, the cheddar bacon buns will freeze perfectly in a freezer-friendly container or ziplock freezer back for up to 3 months. I like to wrap them first with plastic wrap individually, and then put them all in a ziplock bag. This way, it helps prevent freezer burn, and the rolls can be taken out individually if needed.

For thawing, your options are to leave them overnight in the fridge, leave them wrapped on the counter to thaw for about 30 minutes or remove the plastic wrapping, put them on a plate, and microwave them for one minute.

Reheating in the oven is also a perfect way to warm thawed buns up, and also give a nice crispy top again to them.

COOK’S Q&A

Do I have to use cheddar cheese?

– No, not specifically. If you have another cheese on hand that melts nicely or you’d like to use something other than cheddar, feel free to do so! Gruyere, Emmenthal, or a smoked Gouda would be incredible!

Can I make these buns ahead of time?

– Absolutely. You can prep the bacon, shred the cheese and even add everything, including the Bisquick mix in a bowl. Cover and refrigerate. Then, when you’re ready to bake, simply add the water or milk, mix thoroughly and bake. Adding the water too soon will activate the leavening agent in the biscuit mix so when you finally bake them, they will not rise.

What kind of bacon should I use?

– I would use hickory-smoked bacon because that savory smoke flavor is wonderful in these quick biscuits. Also, you can use thick or thin cut bacon, it’s really up to your bacon preferences.