Smoked Sourdough Bacon Cheddar Biscuits

Few things capture the heart of comfort food like a warm, buttery biscuit fresh out of the oven—or, in this case, straight from the smoker. Flaky, golden, and tender, biscuits are the backbone of countless Southern kitchens, a staple at weekend breakfasts, backyard cookouts, and family brunches. But when you add the tang of sourdough, the richness of sharp cheddar, the smokiness of thick-cut bacon, and a hint of real smoke from a pellet grill or smoker, you elevate those biscuits to a whole new level of indulgence.

Welcome to your new obsession: Smoked Sourdough Bacon Cheddar Biscuits.

This recipe isn't just about making a biscuit—it's about crafting a biscuit experience. One that brings layers of texture, flavor, and aroma to your table. A biscuit that carries the soul of traditional Southern baking, enhanced with fermented sourdough goodness and finished with a punch of bold, smoky flavor.

Whether you’re looking to impress brunch guests, feed a hungry family, or just savor a batch of crave-worthy biscuits all to yourself, this blog post is your step-by-step guide to biscuit greatness. And best of all? You don’t need to be a biscuit master to get this recipe right. I’ll walk you through everything—from flour and fat to smoke and stack.

Let’s bake something unforgettable.

Why You’ll Love These Sourdough Biscuits

Let’s be honest: you could slap together a standard biscuit in 30 minutes flat. But when you take the time to add sourdough, bacon, and cheddar—and smoke them instead of just baking—you’ll realize how much flavor you’ve been missing.

Here’s why these biscuits are worth every bite:

• Sourdough adds depth – The natural tang of fermented starter enriches the biscuit dough, adding complexity without overpowering.

• Cheddar makes them savory – Use sharp, quality cheddar for bold, cheesy pockets throughout every biscuit.

• Bacon adds crunch and smokiness – Crispy crumbled bacon brings that salty, meaty burst you didn’t know your biscuits were missing.

• The smoker seals the deal – Cooking them in a smoker adds real, layered smoke flavor that complements the cheddar and bacon perfectly.

• They’re versatile – Serve them for breakfast with eggs, slice one in half for a sandwich, or pair with soup or chili.

Ingredient Breakdown: What You’ll Need

Let’s talk about the building blocks of these magical biscuits. Everything plays a role, and choosing the right quality makes a noticeable difference.

Sourdough Starter

You can use unfed sourdough starter (aka discard) or active starter—both work. The discard adds tang without rising much, which is perfect since we rely on baking powder for lift. This recipe is a great way to reduce waste and use up your starter in a delicious way.

All-Purpose Flour

AP flour gives us the perfect biscuit texture—light, fluffy, and tender. No need for bread flour here; lower protein means softer results.

Baking Powder + Baking Soda

We’re not relying on sourdough alone for leavening. Baking powder is our main lift, while baking soda reacts with the buttermilk for added tenderness.

Smoked Paprika & Garlic Powder

These two spices bring flavor and a subtle smoky kick. Don’t skip them—they help round out the cheddar and bacon without being overwhelming.

Salt

Essential. Always. A touch of kosher salt enhances the other ingredients and makes the biscuits sing.

Cold Unsalted Butter

This is what creates those flaky, tender layers. Cube your butter and keep it cold—cold butter = flaky biscuits. Unsalted is preferred to control the salt level.

Cold Buttermilk

Adds richness and acidity. Cold is key to prevent premature melting of the butter during mixing.

Sharp Cheddar Cheese

Grate it fresh for the best melt and flavor. Sharp or extra-sharp cheddar holds its own against the smoky backdrop of the biscuit.

Thick-Cut Smoked Bacon

Crispy crumbled bacon weaves through each bite, bringing a savory crunch. You’ll want to cook it up before adding it to the dough.

Optional: Liquid Smoke

If you’re baking these in the oven (or want to double down on flavor), ¼ tsp of liquid smoke in the dough adds another layer of smokiness.

Let’s Make Smoked Sourdough Bacon Cheddar Biscuits

This recipe makes about 8–10 large biscuits, depending on your cutter size.

Ingredients Recap:

• 1 cup sourdough starter (unfed/discard is fine)

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp kosher salt

• ½ cup unsalted butter (cold, cubed)o

• ¾ cup buttermilk (cold)

• 1 cup sharp cheddar cheese (shredded)

• 6 slices thick-cut smoked bacon (cooked and crumbled)

• Optional: ¼ tsp liquid smoke

Step 1: Prep and Preheat

If using a smoker (like a Traeger or pellet grill), preheat it to 375°F with your favorite wood pellets. Hickory, applewood, or mesquite are all solid choices.

For oven baking, preheat to 425°F.

Cook the bacon until crispy, drain on paper towels, and crumble once cool.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Smoked paprika

• Garlic powder

• Kosher salt

Make sure everything is evenly distributed.

Step 3: Cut in the Butter

Add the cold, cubed butter to the bowl. Use a pastry cutter, fork, or even your fingers to break the butter into the flour mixture until it resembles coarse crumbs. You should still see small pea-sized bits of butter.

This is what creates those dreamy, flaky biscuit layers.

Step 4: Add Cheese and Bacon

Fold in the shredded cheddar and crumbled bacon. Mix gently to distribute throughout the flour-butter mixture.

Step 5: Add Wet Ingredients

Add your sourdough starter and cold buttermilk. If using liquid smoke, add it now.

Mix until just combined. The dough will be shaggy—don’t overwork it or the biscuits will be tough.

Step 6: Shape the Dough

Lightly flour a surface and turn the dough out. Gently pat it into a rectangle or round about 1-inch thick.

Use a floured biscuit cutter to cut out rounds. Don’t twist the cutter—it seals the edges and prevents full rise.

Gather scraps, gently press together, and cut additional biscuits.

Step 7: Smoke or Bake

Arrange biscuits on a parchment-lined tray or a greased cast iron skillet. For maximum smoke flavor, space them apart on a tray so more surface area is exposed.

Smoke at 375°F for 18–20 minutes, until the biscuits are puffed and golden. For oven baking, use 425°F for 16–18 minutes.

When done, brush with melted butter while still warm.

Tips for Biscuit Success

• Keep everything cold – Cold butter, cold buttermilk, and a cold environment mean better flakiness.

• Don’t overmix – Stir until just combined to avoid dense biscuits.

• Use fresh baking powder – Old leaveners mean flat biscuits.

• Smoke low and slow for extra flavor – If you’ve got time, try 350°F and smoke for a few extra minutes to build depth.

• Cheese variations welcome – Pepper jack, smoked gouda, or gruyère all work beautifully.

How to Serve Them

These biscuits are delicious on their own, but here are some ways to take them over the top:

• Sandwich them with eggs, sausage, and hot sauce.

• Serve alongside chili or soup for a comforting meal.

• Top with fried chicken and honey for a sweet-savory combo.

• Pair with maple butter for a sweet-smoky contrast.

Storage and Reheating

Store any leftover biscuits in an airtight container for up to 3 days.

To reheat: wrap in foil and warm in the oven at 350°F for 10 minutes or microwave for 15 seconds.

You can also freeze them! Place cooled biscuits in a zip-top bag and freeze for up to 2 months. Reheat from frozen at 350°F for 15–20 minutes.

Final Thoughts

If you're ready to turn your biscuit game up a notch, Smoked Sourdough Bacon Cheddar Biscuits are where it’s at. They’re warm, flaky, cheesy, smoky, and full of flavor from top to bottom. Whether you're a seasoned sourdough baker or just dipping your toes into fermented baking, this recipe delivers maximum comfort with minimal stress.

So fire up that smoker, grab your cheddar, and let your sourdough starter shine in a whole new way. You might never make plain biscuits again—and that’s a good thing.