Bacon Biscuit Bites Food

SAVORY TOMATO BACON BISCUIT BITES

Steps:

• Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
• In medium bowl, stir together Bisquick mix, cheese, sugar, Italian seasoning and red pepper. Add 1/3 cup of the mayonnaise and the milk, stirring with fork until moistened. On lightly floured surface, knead dough 5 or 6 times. Pat or roll dough to 1/4-inch thickness. Cut with 1 3/4-inch round cutter; place rounds on cookie sheet.
• Bake 8 to 10 minutes or until golden brown. Cool slightly. Spread biscuits with half of remaining 1/3 cup mayonnaise; top each biscuit with tomato slice. Spread tomato slices with remaining mayonnaise; sprinkle evenly with bacon and onions.

BACON-CHEESE BISCUITS

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

BACON BISCUIT BITES

Steps:

• 1. Preheat oven to 450 degrees.
• 2. Fry bacon and reserve 2 tablespoons of grease.
• 3. Combine the next four ingredients.
• 4. Cut in the cold lard and butter with a pastry blender.
• 5. Mix the cheese into the dry ingredients.
• 6. Pour in the buttermilk and bacon grease.
• 7. Stir just until the dough comes together; roll out to 1" thickness and cut out the biscuits with a 2" biscuit cutter.
• 8. Bake for 10 - 12 minutes until golden brown.
• 9. Split hot biscuits; lightly butter; place 1/2 slice of crispy bacon between halves; top bacon with favorite jam or preserves; combine halves and enjoy!

BACON, EGG & CHEESE BISCUIT CUPS

Steps:

• Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
• Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside.
• In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
• Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

MAPLE-BACON BISCUIT BAKE

Steps:

• 1. Preheat oven to 475-degrees. Lightly grease a 9 inch round cake pan.
• 2. SYRUP: Chop bacon and combine with the remaining syrup ingredients, stirring until well combined. Spread in the bottom of the prepared pan.
• 3. BISCUITS: Whisk dry ingredients together in a a bowl. Work the butter in until the mixture is crumbly; some larger, pea-sized pieces of butter may remain intact. Add buttermilk, stirring to make a sticky dough.
• 4. Drop the dough in heaping tablespoonfuls atop the syrup in the pan.
• 5. Bake the biscuits for 10 minutes. Then turn of oven, and leave them in the oven for an additional 10 minutes, until they are golden.
• 6. Remove the biscuits from the oven and immediately turn the panover onto a serving plate. Lift off the pan, and scrape any syrup left in the pan onto the biscuits. Pull biscuits apart to serve.

BACON-CHEESE BISCUIT BITES

Steps:

• In a small bowl, beat the cream cheese, egg and milk until smooth. Stir in the bacon, cheese, onion and half of the tomato; set aside., Cut each biscuit into four pieces; press each piece into a greased miniature muffin cup. Fill with cream cheese mixture; top with remaining tomato., Bake at 375° for 14-16 minutes or until a knife inserted in the center comes out clean.

BACON CHEDDAR BISCUITS

Steps:

• Preheat the oven to 425 degrees F.
• Line a baking sheet with parchment paper.
• In a large bowl whisk together flour, sugar, baking powder, garlic powder, and salt.
• Add in melted butter, chives, and milk. Stir well to mix.TIP: When melting stick butter in the microwave, remove from butter wrapper, place in a small microwave bowl, and place the butter wrapper over the top of the bowl. This helps contain any butter splatter
• Stir in shredded cheese and bacon pieces just until mixed.
• Using a large cookie scoop, 1/4 cup size, scoop out the dough onto the parchment paper making 12 biscuits about 1 inch apart.
• Bake 15 to 17 minutes until the tops are lightly browned.
• Using a small bowl mix all topping ingredients together and spoon evenly over the tops of each warm biscuit.
• Let biscuits cool for about 10 minutes on the baking sheet before removing them as they'll continue to bake a bit on the warm tray after you remove them from the oven.
• Serve warm.

BACON AND CHEESE APPETIZER BITES

Steps:

• Preheat oven to 400°F Spray a cookie sheet with non-stick cooking spray.
• Mix sour cream and water in medium bowl until well combined. Add the pancake mix, cheese and bacon pieces. Mix just until dry ingredients are moistened. Drop by rounded teaspoons onto the cookie sheet.
• Bake for 10 to 12 minutes or until lightly browned. When cooked, brush with melted butter; sprinkle with paprika.

BACON CHEDDAR BISCUITS

Steps:

• Preheat oven to 350 F degrees.
• Fry the bacon then the onion. Chop up the bacon in small pieces.
• In a large bowl mix the flour, baking powder, and salt. Using a pastry cutter or 2 forks, cut in the butter until the butter is mixed in well.
• In a small bowl mix the milk, egg, and vegetable oil then add the wet ingredients into the flour mixture.
• Add the bacon, onion, and cheddar to the mixture and mix everything well together.
• Roll out the dough so that it's about 3/4 of an inch in thickness and using a 2" cookie cutter, cut it into biscuits. Bake for 25 min.
• This recipe yields 12 biscuits.

CHEESE BACON APPLE BISCUITS

Steps:

• Preheat oven to 410°F (210°C). Line baking sheet with parchment paper.
• In a food processor, add flour, baking powder, and salt then half your butter, and pulse three or four times to combine. Add the remainder of your butter and pulse until well combined, and sandy then transfer to a large bowl. (If you don't have a food processor, lightly whisk dry ingredients in a large bowl then grade FROZEN butter into the dry mix. Rub between the palms of your hands until the mixture is coarse and sandy.)
• Add cheddar, mozzarella, apple, onion, and bacon and toss lightly to combine. Now add your buttermilk. Start with 1 1/2 cups and add more if needed. Mix dough with a wooden spoon until a shaggy, loose dough begins to form then turn out onto a well-floured surface. Knead biscuit dough with well-floured hands 5 - 8 times, or until dough holds together well.
• Shape dough into a large round, about 1 1/2 inches thick., then cut biscuits into the desired shape with a sharp biscuit cutter or knife. Transfer onto waiting baking sheet, leaving about 1/2 inch between each biscuit. Bake at 410°F (210°C) for 15 - 20 minutes depending on biscuit size.
• Remove and cool on a baking rack for about 5 minutes then, just try to resit them!

BACON BISCUIT PUFFS

Steps:

• Preheat oven to 350F.
• Separate each biscuit into 3 pieces.
• Place on baking sheet.
• Combine the cheese, mayo, onion, bacon, sugar, garlic salt and hot pepper sauce in a medium bowl; mix well.
• Place a spoonful of the mixture, spreading evenly, on each biscuit round.
• Bake 10 minutes or until golden.

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.