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Sun-Dried Tomato and Bacon Biscuits

Recipe provided by Recipe provided by Corina Nielsen

Finely chopped rosemary, shredded mozzarella cheese, and two thick slices of bacon give these Sun-dried Tomato and Bacon Biscuits a taste you can’t help but crave. This recipe only takes 35 minutes to make and makes a great side for your next big family dinner.

20 min
Prep Time
15 min
Cook Time
35 min
Total Time
serves 6
Est. Yield


  • 2 thick slices of bacon
  • 1/4 cup onion
  • 1-1/2 cup Kodiak Cake Buttermilk and Chia Energy Cakes Flapjack and Waffle Mix
  • 1 teaspoon baking powder
  • 2 teaspoons rosemary (finely chopped)
  • 1/2 cup almond or mozzarella cheese (shredded)
  • 1 whole egg
  • 3 tablespoons sun-dried tomatoes (in oil)


  1. Preheat a skillet over medium heat and add bacon and onions to the pan. Cook until bacon is crispy and onions have caramelized. Let cool.
  2. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  3. In a large bowl, combine all biscuit ingredients and mix until batter is well incorporated. Stir in cooled bacon and onions. Scoop and drop dough onto prepared pan.
  4. Bake for 12-15 minutes until tops are slightly golden brown

Nutrition Facts

Total Fat

Recipe Makes approx. 6 Servings
Serving Size = 1 Biscuit

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