Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.Bacon Biscuit Pull-Aparts

The result is soft, cheesy gooey yummyness. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.

I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!

Bacon Biscuit Pull-Aparts

Use a 8"-9" cast iron skillet for best results. You can use an 8" skillet too, but you'll have to use one less biscuit (trust me on this).
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4


  • 5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
  • 1 tablespoon unsalted butter melted
  • One tube biscuit dough
  • 6 thin slices fresh mozzarella
  • 1 cup Sharp cheddar cheese shredded
  • Real maple syrup warmed (for serving)


  • Preheat oven to 350 F.
  • Cook bacon (or sausage) and let drain on a paper towel.
  • Brush butter around the inside of a 9" cast iron skillet.
  • Place biscuits in skillet. You'll want to pack them in much like dinner rolls.
  • Top with mozzarella, the bacon (or sausage) and cheddar.
  • Bake for 15-20 minutes.
  • Serve topped with warm maple syrup.

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