Cheesy Bacon Biscuit Pull-Aparts

These cheesy bacon biscuit pull-aparts are the kind of thing that disappears before it even hits the table. Soft, buttery biscuit pieces tossed with crispy bacon, sharp cheddar, and a garlicky butter sauce, all baked together in a bundt pan until golden and slightly crisp on the outside. They pull apart in satisfying little chunks, and every single piece has that perfect ratio of cheese to bacon to pillowy bread. You need about 30 minutes and one pan.

What You Need

The ingredient list is short, which is part of why this recipe works so well for busy mornings or last-minute entertaining.

2 cans (16 oz total) refrigerated buttermilk biscuits 8 strips of bacon, cooked and crumbled 2 cups shredded sharp cheddar cheese 4 tablespoons unsalted butter, melted 2 cloves garlic, minced 1 teaspoon onion powder 1/2 teaspoon smoked paprika 2 tablespoons fresh chives or green onions, chopped Optional: 1/4 teaspoon red pepper flakes for a little heat

Sharp cheddar is worth seeking out here. Mild cheddar tends to get lost against the bacon and butter. If you want to mix things up, half cheddar and half pepper jack is a good combination.

How to Make Them

Start by preheating your oven to 375°F and generously greasing a bundt pan or a 9x13 baking dish with cooking spray or softened butter. The bundt pan gives you that classic pull-apart look and helps the center cook evenly, but the baking dish works perfectly well too.

Cook your bacon until crispy, then drain it on paper towels and crumble it into small pieces. While the bacon cools, melt your butter in a small bowl and stir in the minced garlic, onion powder, and smoked paprika.

Open the biscuit cans and cut each biscuit into quarters. You want bite-sized pieces, not too small. In a large mixing bowl, toss the biscuit pieces with the melted butter mixture until everything is coated. Add in the crumbled bacon and shredded cheese and toss again. Everything should look a little messy and very good.

Transfer the mixture into your prepared pan, spreading it out so the pieces are loosely stacked rather than tightly packed. This helps steam escape and lets the outside pieces get those crispy edges. Sprinkle any remaining cheese from the bowl right on top.

Bake for 25 to 30 minutes, until the top is deep golden brown and the biscuits in the center are cooked through. If the top browns too quickly before the center is done, tent it loosely with foil for the last five minutes. Let it rest for five minutes before flipping onto a serving plate or just serving straight from the dish.

Scatter the fresh chives on top right before serving.

Tips for the Best Pull-Aparts

Don't skip greasing the pan well. The cheese has a way of finding every ungreased surface and sticking to it. Butter works better than cooking spray for this particular recipe since it adds flavor and creates a slightly crispy bottom layer.

Cold biscuit dough is easier to cut and holds its shape better. Keep the cans in the refrigerator until the moment you need them.

If you want to prep ahead, you can cook and crumble the bacon the night before and store it in the refrigerator. The morning of, it takes less than ten minutes to mix everything together and get it in the oven.

For a crispier pull-apart, use a 9x13 baking dish instead of the bundt pan. More surface area means more pieces with that golden, slightly crunchy exterior.

Variations Worth Trying

This recipe is a good base for whatever combination sounds good to you. A few directions that work well:

Breakfast style: Add a handful of cooked, crumbled sausage alongside the bacon, and swap the paprika for a pinch of sage.

Jalapeno popper version: Mix in 2 ounces of softened cream cheese with the butter mixture and add pickled jalapeno slices to the bowl with the biscuit pieces.

Pizza pull-aparts: Swap the bacon for mini pepperoni, use mozzarella instead of cheddar, and add a teaspoon of Italian seasoning to the butter. Serve with warm marinara for dipping.

Herb and gruyere: Replace the smoked paprika with fresh thyme leaves and swap the cheddar for gruyere. This version pairs well with eggs at a brunch table.

Serving Suggestions

These are best served warm, right out of the oven. They work as a standalone breakfast with coffee, or as part of a bigger brunch spread alongside scrambled eggs and fresh fruit.

For game day or parties, set them out with a small bowl of ranch dressing or honey mustard for dipping. People will hover around the plate.

Leftovers reheat well in a 325°F oven for about 8 minutes. The microwave works in a pinch but softens the exterior. Stored in an airtight container, they keep in the refrigerator for up to three days.

Frequently Asked Questions

Can I make cheesy bacon biscuit pull-aparts ahead of time?

You can assemble the whole thing in the pan, cover it tightly with plastic wrap, and refrigerate it overnight. Pull it out 20 minutes before baking to take the chill off, then bake as directed. The biscuits may need an extra 3 to 5 minutes since they're starting cold.

What kind of biscuits work best for pull-aparts?

Buttermilk biscuits in the refrigerated section are the go-to choice. The flaky layered style works too, though it creates a slightly different texture. Avoid anything labeled "grands" or jumbo-sized unless you adjust the cutting size, since larger pieces take longer to cook through.

Can I use homemade biscuit dough instead of canned?

Yes, homemade biscuit dough works well here. Make your favorite drop biscuit or rolled biscuit recipe, portion the dough into rough tablespoon-sized pieces instead of cutting them, and proceed with the recipe as written. Baking time may vary slightly depending on how dense your dough is.

How do I know when pull-aparts are fully cooked in the center?

The top should be deep golden brown and the pieces at the very center should not look doughy or wet. If you have a toothpick, insert it into the middle and it should come out without wet batter clinging to it. If the top is browning faster than the center is cooking, cover loosely with foil and give it another 5 minutes.