Ask For It: Fletcher’s Cheddar Chive Biscuits and Bacon Jam


The cheddar chive biscuits with bacon jam at Fletcher’s are, well…addicting. Jaclyn phrased it best:

I cannot go to Fletcher’s without ordering the biscuits with bacon jam. I crave them so often that I’d like to be able to whip up a batch on my own. Can you help feed my addiction? ~Jaclyn Payne, Park City, Utah

Bacon, cheddar and in biscuit form? Buttery, savory and perfectly moist, these morsels deliver a myriad of flavors in every bite.

fletchers biscuits bacon jame

Fletcher’s Cheddar Chive Biscuits and Bacon Jam


  • 16 ounces all-purpose flour
  • 4 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ounce sugar
  • 6 ounces buttermilk
  • 1 ounce chives, chopped
  • 6 ounces sharp cheddar cheese, cut to 1/4-inch dice
  • 4 ounces whole butter, grated and frozen
  • 1 cup flour for dusting
  • 1/2 cup clarified butter
  • Kosher salt, garnish
  • Bacon jam
  • 3 3/4 pounds bacon, cut to 1/2-inch dice
  • 1/2 quart red onion, diced
  • 1 1/4 tablespoons fresh garlic, minced
  • 2 1/2 teaspoons chili powder
  • 1 1/4 teaspoons ground ginger
  • 1 1/4 teaspoons ground mustard
  • 3/4 cup bourbon
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 1/2 quart chicken stock
  • 1 cup brown sugar


  1. Heat oven to 400 F.
  2. Combine flour, baking powder and baking soda and sift together.
  3. Place sifted ingredients in a kitchen mixer; add the salt and sugar.
  4. Add the buttermilk, chives and cheddar and mix.
  5. Then add the frozen butter and mix, being careful not to overmix.
  6. Dust a kitchen counter with extra flour.
  7. Place the mix on the counter and dust the top with flour.
  8. Roll out to 1/2-inch thick.
  9. Using a biscuit dough cutter, cut biscuits.
  10. Before placing in the oven, brush with clarified butter and sprinkle with kosher salt.
  11. Bake for 9 minutes.
  12. Bacon jam:
  13. Begin browning the back in a large thick-bottomed pot.
  14. Dice the red onion while the bacon is cooking.
  15. When the bacon is brown, drain half the bacon fat and discard.
  16. Add the onions and garlic and cook on low heat until transparent.
  17. Add the dry ingredients and cook for 5 minutes, stirring.
  18. Next, add the bourbon, syrup and honey - be careful as the bourbon may flame up.
  19. Add the chicken stock and brown sugar and simmer until thick.
  20. Remove from heat and puree.

About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

Comments are closed.