Mini Cheddar Bacon Biscuits
I am in heaven.
I took the basic Red Lobster Cheddar Biscuits recipe and added a pound of chopped up crispy bacon. GENIUS.
Cheddar Biscuits
4 cups baking mix (Bisquick)
6 ounces shredded sharp cheddar cheese
1 1/3 cup water
1 teaspoon garlic powder
1/4 teaspoon parsley
1 pound crispy bacon, chopped into small pieces (you can make this in advance)
Blend together. Form biscuit shapes. Bake at 375 degrees for 10 to 12 minutes.
Brush on:
1/4 cup melted butter
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/16 teaspoon parsley
This makes about 40 mini biscuits.
This is a very sticky dough, so instead of trying to roll it out and cutting out biscuit rounds, I used a small ice cream scoop to "form biscuit shapes". The scoop holds slightly more than a tablespoon of batter (five teaspoons, to be exact). I lined a cookie sheet with parchment paper and put about 15 lumps of dough on it. I then gently patted down each lump of dough with my hand, which had been buttered.
After 12 minutes in my oven the biscuits were done, they but weren't golden on the top, so I turned the broiler on high & cooked them for another 2 - 3 minutes. You have to watch them carefully at this point so that they don't burn. Also, it's best to change the parchment paper with each batch, or else you can get some scorched spots.
I don't usually have Bisquick in the house, so I made it from scratch:
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2/3 cup Crisco
Sift the dry ingredients three times in a large bowl. Cut in the Crisco using a pastry cutter until it is well blended and the mix is the texture of fine crumbs. This makes five cups of baking mix, and I only needed four cups, so I put the remainder in an air-tight container in the fridge for future use.
Edited on 1/19/2013: Now that I'm trying to eat a low-carb diet, I subbed in Bob's Red Mill Low-carb Baking mix for the regular flour. I sifted the flour and ran the whole grains remaining in the sifter through a bullet blender, to make the flour softer and more uniform. The recipe makes about 60 mini-biscuits. The nutritional info as per myfitnesspal.com is a follows:
Per biscuit: 84 calories/4 grams net carbs/5 grams fat/5 grams protein/1 gram fiber
Update on 11/27/2014 (Happy Thanksgiving!): I used 4 ounces Tillamook grated sharp cheddar and 2 ounces Trader Joe's Unexpected Cheddar (grated). So very tasty!
I took the basic Red Lobster Cheddar Biscuits recipe and added a pound of chopped up crispy bacon. GENIUS.
Cheddar Biscuits
4 cups baking mix (Bisquick)
6 ounces shredded sharp cheddar cheese
1 1/3 cup water
1 teaspoon garlic powder
1/4 teaspoon parsley
1 pound crispy bacon, chopped into small pieces (you can make this in advance)
Blend together. Form biscuit shapes. Bake at 375 degrees for 10 to 12 minutes.
Brush on:
1/4 cup melted butter
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/16 teaspoon parsley
This makes about 40 mini biscuits.
This is a very sticky dough, so instead of trying to roll it out and cutting out biscuit rounds, I used a small ice cream scoop to "form biscuit shapes". The scoop holds slightly more than a tablespoon of batter (five teaspoons, to be exact). I lined a cookie sheet with parchment paper and put about 15 lumps of dough on it. I then gently patted down each lump of dough with my hand, which had been buttered.
After 12 minutes in my oven the biscuits were done, they but weren't golden on the top, so I turned the broiler on high & cooked them for another 2 - 3 minutes. You have to watch them carefully at this point so that they don't burn. Also, it's best to change the parchment paper with each batch, or else you can get some scorched spots.
I don't usually have Bisquick in the house, so I made it from scratch:
4 cups all purpose flour
2 tablespoons baking powder
2 teaspoons salt
2/3 cup Crisco
Sift the dry ingredients three times in a large bowl. Cut in the Crisco using a pastry cutter until it is well blended and the mix is the texture of fine crumbs. This makes five cups of baking mix, and I only needed four cups, so I put the remainder in an air-tight container in the fridge for future use.
Edited on 1/19/2013: Now that I'm trying to eat a low-carb diet, I subbed in Bob's Red Mill Low-carb Baking mix for the regular flour. I sifted the flour and ran the whole grains remaining in the sifter through a bullet blender, to make the flour softer and more uniform. The recipe makes about 60 mini-biscuits. The nutritional info as per myfitnesspal.com is a follows:
Per biscuit: 84 calories/4 grams net carbs/5 grams fat/5 grams protein/1 gram fiber
Update on 11/27/2014 (Happy Thanksgiving!): I used 4 ounces Tillamook grated sharp cheddar and 2 ounces Trader Joe's Unexpected Cheddar (grated). So very tasty!