Remember the Classic Cheese Biscuits we’ve made before? Well, you are going to love these! They’ve got Gruyère, fresh herbs, and bacon. Tons of flavor, but still really easy to whip up. You can serve these with pretty much anything, and I bet they’ll be gone in no time!

Close-up of golden, flaky biscuits garnished with fresh herbs. One biscuit is broken open, showing its soft interior next to a knife and herb butter.

If you loved the last batch of Classic Cheese Biscuits – our take on copycat Red Lobster’s Cheddar Bay Biscuits. Get ready for an upgrade!

This time, in addition to our sharp cheddar, we are also using Gruyère and/or Parmesan. Not done yet..and adding fresh herbs for a boost of flavor.

There’s also crispy bacon for that extra savory bite.

The garlic butter gets an upgrade with fresh parsley and rosemary, and we’ve added a sprinkle of flaky sea salt for a perfect finish.

These biscuits are just as easy to make, but with even more flavor. You’re going to love this version!

If you want to skip ahead, you can just Jump to Recipe

A bowl of Bisquick mix sits among cheddar, Gruyère, bacon, herbs, garlic, butter, and buttermilk, ready to make savory cheese biscuits.

Why this works

  1. Bisquick mix is a huge time-saver: It keeps things simple, easy. You are not going to have to jugge a bunch of ingredients. Just mix it up, and you’ve got soft, fluffy biscuits in no time!
  2. Buttermilk keeps things tender and gives a little tang: It adds a nice creaminess and a subtle zing to balance out the rich cheese and butter.
  3. Cheddar and Gruyère (or Parmesan) bring serious flavor: Cheddar adds that bold, cheesy goodness, and Gruyère and Parmesan gives it a little something extra with its nutty, salty vibe.
  4. Baconᅳbecause, well, it’s bacon:  The rich and savory taste truly penetrates these biscuits thoroughly. Lets be real. Is there ever a time when bacon doesn’t vastly improve things! ?
  5. Flaky sea salt adds a perfect finishing touch: A little sprinkle on top gives you that salty crunch, making every bite even better.
  6. Garlic herb butter is the game changer: Brushing this on after baking makes the biscuits super flavorful, buttery, and just plain delicious.
  7. High temp = crispy outside, soft inside: Baking at 450°F gives you those crispy edges, but keeps the inside soft and fluffy.
  8. Extra butter for serving, because we can: Let’s be real, more butter just makes everything better.

How to make Insane Cheese Biscuits

Buttermilk is poured into a bowl of Bisquick mix, with shredded cheddar, Gruyère, bacon crumbles, and a wooden spoon nearby, ready to be mixed.
A bowl filled with Bisquick mix is topped with shredded cheddar, Gruyère, and crispy bacon bits, ready to be folded into the dough.

Step 1: Prepare the Dough

  1. Mix Bisquick and buttermilk to form a soft dough.
  2. Fold in sharp cheddar, Gruyère/Parmesan, and crumbled bacon.
Freshly baked biscuits with a golden, lightly crisp top are on the baking sheet, sprinkled with flaky sea salt for a savory finish.

Step 2: Bake the Biscuits

  1. Shape the dough into biscuits on a greased baking sheet.
  2. Bake at 450°F (230°C) for 8-10 minutes, sprinkling flaky sea salt halfway through.
A pan of melted butter is mixed with fresh minced garlic, chopped parsley, and rosemary, creating a fragrant, golden garlic herb butter.

Step 3: Season and Serve

  1. Melt butter and cook minced garlic until fragrant. Stir in fresh parsley and rosemary/thyme.
  2. Brush the hot biscuits with garlic herb butter. Serve with extra butter or a dipping sauce.

Chefs tips

  • Chill your butter: Cold butter is important to create those light, flaky layers in the biscuits. If possible, use cold butter when making the garlic herb butter too!
  • Don’t overdo it when mixing the dough! You want to stir just until everything’s combined. Overmixing can leave your biscuits tough — and let’s be real, tough has its place, but not here! We’re going for soft and tender.

Grate your own cheese: Pre-shredded might be convenient, but it comes with a coating that messes with the melt. Freshly grated melts sooo much better!

  • Brush butter right out of the oven: Brush the garlic herb butter on the biscuits the second they come out of the oven. Why you ask? So the butter goes on nice and easily and they soak it right up!!
  • Use parchment paper on your baking sheet: Line your baking sheet with parchment paper. It makes cleanup wicked easy (Ha! got to use that – from Boston!), and you’ll get evenly browned biscuits every time.
The biscuit dough is now mixed, with cheddar, Gruyère, and bacon bits visible throughout, ready to be shaped into biscuits for baking.

Faq’s

Can I use regular milk instead of buttermilk?

Yes, but you won’t get that same tangy flavor and tenderness. If you’re out of buttermilk, make your own – just add a tablespoon of vinegar or lemon juice to ½ cup of regular milk and let it sit for a few minutes.

What if I don’t have Gruyère or Parmesan?

No worries! You can swap it for more cheddar, or use any other cheese you have on hand. Just make sure it’s a good melting cheese.

Can I make these biscuits ahead of time?

Absolutely! You can make the dough and shape the biscuits. Then all you do is freeze them and when you’re ready to bake, just pop them in the oven straight from the freezer. Because you’re baking them from frozen, they’ll need a little extra time to cook through.

How do I store leftover biscuits?

Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. To reheat, set your oven to 350 degrees. Then wrap them in foil for about 10 minutes.

What can I serve with these biscuits?

They’re amazing with soups, stews, or even just as a snack with some butter or jam. You can also serve them with breakfastᅳbacon, eggs, and biscuits are always a win!

Golden brown cheese biscuits, topped with fresh herbs, are arranged on a wooden board alongside a dish of creamy herb butter ready for spreading.

Equipment Needed

  • Large mixing bowl: For mixing up that dough.
  • Measuring cups: To get your ingredients just right.
  • Wooden spoon or spatula: To stir everything together.
  • Baking sheet: To bake those biscuits to golden perfection.
  • Parchment paper: Makes cleanup easy and keeps the biscuits from sticking.
  • Small pan: For melting butter and mixing in the garlic and herbs to bring out all the flavor.
  • Pastry brush: To brush that yummy garlic herb butter all over the biscuits.
Close-up of golden, flaky biscuits garnished with fresh herbs. One biscuit is broken open, showing its soft interior next to a knife and herb butter.
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Insane Cheese Biscuits

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Author: Dave @ Savory Kitchin
Course: Sides
Cuisine: American
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These cheesy, buttery biscuits are everything you want in a quick, homemade snack or side dish.
They are a gourmet play on our Classic Cheese Biscuits that we have made before. With sharp cheddar, a touch of Gruyère (or Parmesan if that's what you've got), and some crispy bacon crumbles, they're packed with flavor and super easy to make.
The best part? A brush of garlic herb butter right out of the oven? We were talking before, but now we are really talking!!
They come together incredibly quickly and are really, really good alongside soups, stews, or just for snacking on their own.

Ingredients

  • 2 cup Bisquick mix
  • 1/2 cup buttermilk
  • 3/4 cup high-quality sharp cheddar cheese, grated
  • 1/4 cup Gruyère or Parmesan cheese, grated
  • 1/4 cup butter
  • 1 clove fresh garlic, minced
  • 1 tbsp fresh parsley, finely chopped (instead of dried)
  • 1 tsp fresh rosemary or thyme, finely chopped
  • 2 slices of cooked bacon, crumbled
  • Flaky sea salt for topping
  • Extra butter for serving

Instructions
 

  • Heat your oven to 450°F (230°C).
  • In a large bowl, combine the Bisquick mix with buttermilk to form a soft dough.
  • Gently fold in the grated sharp cheddar, Gruyère or Parmesan, and bacon bits if using.
  • Spoon the dough onto a greased baking sheet, forming biscuit shapes.
  • Bake for 8-10 minutes. Halfway through, sprinkle a little flaky sea salt on top of each biscuit.
  • While the biscuits bake, melt the butter in a pan, add minced garlic, and cook until fragrant. Remove from heat and stir in the fresh parsley, rosemary or thyme.
  • Once baked, brush the hot biscuits generously with the garlic herb butter.
  • Present the biscuits on a wooden board, accompanied by extra butter or a homemade aioli for dipping.
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