Biscuits and loaded twice-baked potatoes are just two of your average comfort foods. But together, they make an unlikely dynamic duo. The buttery-ness of the biscuits blends perfectly with the savory-ness of the bacon, green onion and sour cream toppings.

Loaded Twice-Baked Pull-Apart Biscuits

  • Prep Time:5 minutes
  • Cook Time:15 minutes
  • Total Time:20 minutes
  • Servings:8 biscuits
  • Easy


  • 1 can biscuit dough
  • 2 cup shredded mild cheddar cheese
  • 1/2 cup bacon pieces
  • 1-2 stalks green onion, chopped
  • Ranch sour cream dip
Photo by Jayna Goldstein
  • Step 1

    Preheat oven to 350°F degrees or follow the temperature stated on your biscuit dough package.

    Photo by Jayna Goldstein
  • Step 2

    Bake the biscuits for about eight minutes or until the top starts to turn light brown.

    Photo by Jayna Goldstein
  • Step 3

    Cut each biscuit in half. Pile the bacon and green onion on one side. Spread the sour cream and place the cheese on top of the other.

    #SpoonTip: We found a ranch sour cream dip that went perfectly with the recipe, but regular sour cream works just as well.

    Photo by Jayna Goldstein
  • Step 4

    Put the biscuits back into the oven for another five minutes. Sprinkle the remaining cheese on top.

    Photo by Jayna Goldstein
  • Step 5

    Let the biscuits cool for two-three minutes before eating. Enjoy!

    Photo by Jayna Goldstein