Bacon Cheese Beef Biscuits Rsc Food

BACON CHEESEBURGER BISCUIT CASSEROLE

Steps:

• Preheat oven to 375F.
• Dump ground beef into a large saute pan over medium-high heat along with a dab of margarine or butter.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan.
• Reduce the heat to medium-low and add the diced onions to the pan.
• Stir well and continue cooking for 2 minutes.
• Add the cheddar cheese soup, ketchup, and mustard to the pan.
• Stir until all of the ingredients are fully combined.
• Add the salt, pepper, garlic powder and onion powder to the pan and stir well.
• Add 1/2 cup of the bacon bits to the pan and stir well again.
• Dump the ground beef mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the shredded cheese on top of the ground beef.
• Sprinkle the remaining 1/4 cup of bacon bits on top of the cheese.
• Open the package of Pillsbury biscuits and cut each biscuit into 6 pieces.
• Sprinkle the biscuit pieces on top of the casserole, spacing them out as evenly as possible.
• Place the dish in the oven and bake the casserole until the biscuit pieces are nicely browned on top. 18-20 minutes.
• Remove the dish from the oven and let the casserole sit for a few minutes before serving.
• Enjoy!

BACON CHEESE BISCUITS

Steps:

• In a large bowl, combine the flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Fold in the bacon and cheese., Turn onto a lightly floured surface; knead 4-5 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.

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.

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.

CHEESE AND BACON BISCUITS

Steps:

• Preheat the oven to package directions for the drop biscuits.
• Heat a small skillet with a drizzle of oil, over medium-high heat. Add the bacon and cook until crisp, about 2 to 3 minutes.
• Put the biscuit mix in bowl, and add the bacon, 1 tablespoon of the drippings and the nutmeg. Add the ingredients according to the package directions to form a drop biscuit. Fold in half of the cheese and arrange the drop biscuits on a baking sheet. Sprinkle the tops of the biscuits with the remaining cheese and bake until golden, about 10 to 12 minutes.
• Remove from the oven to a serving dish and serve hot.

CHEESE AND BACON BISCUITS

Steps:

• Preheat oven to package directions.
• Heat a small skillet over medium-high heat with a drizzle of oil, add bacon and cook 2 to 3 minutes to crisp.
• Place biscuit mix in bowl, add bacon and 1 tablespoon drippings, nutmeg. Continue to package directions and form biscuit dough, fold in half cheese, arrange drop biscuits on baking sheet and top with a sprinkle more cheese, bake 10 to 12 minutes to golden.

BACON, EGG AND CHEESE BISCUIT

Steps:

• Preheat oven to 425 degrees.
• Spray a 6 cup muffin tin with non-stick cooking spray and set aside.
• In a small bowl, beat together the eggs and milk; salt and pepper to taste.
• Divide the egg mixture evenly between the prepared muffin tins and place in preheated oven.
• Bake for 8 to 10 minutes or until eggs are set; immediately sprinkle with grated cheese.
• Remove from muffin tin and allow eggs to cool completely.
• Split the biscuits and top each with a slice of the Canadian bacon.
• When the eggs are cooled, place one on top of each slice of bacon.
• Wrap in foil and freeze until ready to enjoy.
• When ready to reheat, place in the refrigerator the night before, in the morning, wrap in a paper towel and reheat in the microwave at 70 percent power for 1 minute or until heated, turning after 30 seconds.
• Please note that the microwave times are only estimates. Each microwave is different.

BACON & CHEESE BISCUIT CASSEROLE

Steps:

• Preheat oven to 350 degrees farenheit.
• Saute chopped onion and bell pepper in butter. Set aside to cool at least 10 minutes.
• In large mixing bowl, mix together eggs, milk, cheese, bacon, and salt & pepper. Stir in cooled onion & bell peppers. (Don't stir hot vegies into egg mixture lest it start cooking the eggs.)
• Open and separate biscuits. Cut each biscuit into 8 pieces.
• Stir biscuit pieces into egg mixture.
• Spread into sprayed casserole dish and bake for 30 minutes or until nicely browned and biscuit pieces are done. Use a fork to slightly pry apart the biscuit pieces to make sure the biscuits are not still doughy.
• Serve and enjoy!

BACON CHEDDAR DOG BISCUITS

Steps:

• Preheat oven to 165'C (325'F).
• Cook bacon until crisp. Crumble into pieces.
• In a large bow, combine rolled oats, margarine, bacon fat and boiling water. Mix well and let stand for ten minutes.
• Stir in the sugar, cornmeal, milk, cheeses, bacon crumbles, egg and 2 teaspoons beef bouillon granules.
• Mix in the flour, one cup at a time until it becomes a firm dough.
• Knead dough on floured surface, mixing additional flour as needed to make a smooth and non-sticky dough.
• Roll out to 1/2" thickness and cut cookies with your favourite cookie cutter.
• Place on greased cookie sheet and bake for 35 to 45 minutes or until cookies become golden brown.
• Cool and serve.

CHEESY BACON PULL-APART BISCUITS

Steps:

• Heat oven to 400°F. In 9-inch cast-iron skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons bacon drippings in skillet, coating bottom and side completely. Discard any remaining drippings.
• In large bowl, stir Bisquick mix, milk, 1/4 cup of the onions, the garlic powder and red pepper until soft dough forms. On surface sprinkled with additional Bisquick mix, pat dough to 1-inch thickness. Cut dough with 2 1/2-inch round cutter. Arrange rounds in skillet; sprinkle 3/4 cup of the Cheddar cheese evenly between rounds.
• Bake 15 to 17 minutes or until lightly browned. Sprinkle mozzarella cheese and remaining 3/4 cup Cheddar cheese on tops of biscuits. Bake 2 to 4 minutes longer or until cheese is melted. Sprinkle with bacon and remaining 2 tablespoons onions. Serve warm.

BACON-CHEDDAR BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle; crumble.
• Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
• Drop heaping tablespoonfuls on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.

BEEF AND BISCUIT

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.
• Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.
• Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.
• Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

BACON, EGG AND CHEESE BISCUIT BOWLS

Steps:

• Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray.
• Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes.
• Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble.
• Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan.
• Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside.
• Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese.
• Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes.
• Pull the bowls apart and enjoy!

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.