Bacon and Cheese Pull Apart Biscuits are made with sweet + flaky store-bought biscuit dough, savory bacon and nutty Gruyere cheese! Make this when company comes for breakfast for all the oohs and ahhs!
Pull Apart Biscuits with Bacon + Cheese
There are two things you need to know about these biscuits: 1) the scent they create while baking is ridiculous! and 2) once you take a bite, you might not want to stop.
This is a really fun way to present your ‘bread course’ at breakfast. Serve with eggs and some fresh fruit for a super satisfying start to the day.
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Gather Your Ingredients
- Refrigerated flaky biscuits — you can use any brand of flaky biscuit dough that comes in 8 biscuits to a 16 oz can…Pillsbury Grands, Immaculate Baking Company, Annie’s Organic or other store brands. The important thing is that they are the flaky style because you will be splitting them half.
- Bacon — I used pork bacon. I haven’t tried it with turkey bacon, but I imagine it would work just fine. Either way, it should already be cooked and crumbled before you assemble the loaf.
- Gruyere — I’m a huge fan of Gruyere, so it’s my go-to when I need a melty cheese. Feel free to use cheddar or any other good melting cheese (like comté or emmental)
- Shallots — these are browned in olive oil and mixed into the filling for a little extra sweet deliciousness. You can certainly leave them out or use another variety of onion.
- Fresh thyme — adds a little earthy note. Feel free to sub in other kinds of herbs…like parsley, rosemary or sage.
- Staples — unsalted butter, kosher salt + fresh cracked black pepper.
How to Make Bacon + Cheese Pull Apart Biscuits
- Line a 9×5 loaf pan with parchment to make it easy to remove the loaf after baking.
- Sauté the shallots until they are tender and golden. Combine them with crumbled bacon, fresh thyme and softened butter.
- Divide the biscuits so you have 16 thinner pieces. Working with 8 layers at a time (for ease), layer biscuits with the bacon mixture and cheese, then transfer to the loaf pan.
- Bake for about 40 minutes at 350°F. Allow to rest for 5 minutes before lifting the loaf out of the pan. Enjoy hot!
Stuff You Should Know (aka Helpful Tips)
- The loaf pan — trim or fold the parchment so it fits nicely from end to end, but leave extra overhanging the long sides so you can use that to lift the loaf out of the pan. There’s no need to grease the pan.
- Stacking the biscuits — after you add the bacon mixture and shredded cheese, gently press the mixture into the biscuit. This will also flatten it out just a bit, which is totally ok and helpful for fitting all the biscuits into the pan!
- Baking + doneness — check on your biscuit loaf around 30 minutes. If the edges are starting to brown too fast, you can wrap or tent foil loosely around or over your loaf. To be sure it’s cooked through, you can insert a food thermometer into the center…it should read 190°F.
- Serving the biscuits — make it a little easier for folks to tear off a slice by separating the biscuits a little at the top.
- Great for a crowd — the recipe makes 8 servings, making it ideal for a large group…as they are pretty rich! It’s perfect when you have out of town guests or plan on hosting brunch for friends.
- Leftovers — wrap cooled leftovers in aluminum foil and store in the fridge. You can warm them up in a 350°F oven (keep it wrapped in foil) for about 20 minutes (preferred method). The microwave works, too, but the results aren’t as great.
Enjoy These Breakfast + Brunch Recipes, Too!
- Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns
- Overnight Honey Wheat Angel Biscuits
- Pumpkin Spice Latte Sweet Rolls
- Mushroom + Swiss Egg White Muffins
Bacon and Cheese Pull Apart Biscuits
- ½ tbsp olive oil
- 2 shallots chopped
- kosher salt + fresh cracked black pepper
- 1 tbsp fresh thyme chopped
- 1 cup cooked bacon crumbled
- 3 tbsp unsalted butter softened
- 1½ cups Gruyere cheese shredded (or comté or emmental)
- 1 can Pillsbury Grands Flaky Biscuits or any brand that comes in 8 biscuits to a 16 oz can, as long as they are 'flaky'
- Preheat the oven to 350°F. Prepare a 9"x5" loaf pan with a sheet of parchment, trimmed to fit from end to end. Let it hang over the long sides so you can lift the entire loaf out of the pan later.
- Heat the olive oil in a nonstick skillet over medium heat. Add the shallots and season with salt + pepper. Cook until golden and tender, 5 to 6 minutes. Remove them to a mixing bowl.
- To the shallots, add fresh thyme, crumbled bacon and softened butter. Mix to combine.
- Divide each biscuit into 2 thin layers (so you end up with 16). Spread 1 tbsp of the bacon mixture on each biscuit. Sprinkle with shredded cheese. Stack 8 layers together and transfer to the loaf pan. Repeat with the remaining 8 layers. If there is remaining bacon mixture or cheese, sprinkle them on top.
- Bake for 40 minutes. Check at about 30 minutes and tent with foil if the edges are getting too brown. To ensure it's cooked through, a thermometer inserted in the center of the loaf should read 190°F.
- Remove from the oven and allow to rest for 5 minutes before lifting the loaf out of the pan.
Nutritional values are estimated and provided as a general guideline only.