Tuesday, April 16, 2013

Cheddar and Bacon Breakfast Biscuits

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Cheddar and Bacon Breakfast Biscuits

Prep time 10-15 minutes
Bake Time 8-10 minutes
Total Time 18-25 minutes

Yields: 12 Biscuits


2 ½ cups biscuit mix*
1/3 cup plain yogurt (We use 0% fat Greek style)
2/3 cup milk
1 cup shredded cheddar cheese
½ cup precooked bacon, chopped- about 8 slices (We like to use nitrate free bacon)
1 tsp course ground black pepper

2 TBSP unsalted butter, melted
1 tsp garlic powder

Biscuit Mix:
* If you do not have biscuit mix no worries you can make your own. (We like this version because
it uses vegetable oil vs. shortening)
5 cups all-purpose flour
¼ cup baking powder
1 TBSP white sugar
1 tsp salt
½ cup & 2 TBSP vegetable oil

In a large bowl combine flour, baking powder, sugar and salt. Add oil and thoroughly mix all the
ingredients together. (It should have a lumpy consistency). Store mixture in an airtight container
in a cool dry place and it will keep for about three months.

Preheat oven to 450 degrees. Lightly grease a baking sheet with butter, oil or cooking spray- or
you can use parchment paper to cover which is what we prefer.

In a bowl combine all of the ingredients and stir gently but completely. Mixture may appear
slightly crumbly but this is normal. Using a spoon, portion out 12 golf ball sized biscuits and place
on baking tray. Then pat the biscuits slightly with palm of your hand.

Bake for 8-10 minutes until light brown.

While biscuits are baking combine melted butter and garlic powder to make topping. When
biscuits are light brown remove from oven and immediately brush with garlic butter topping.
Serve warm or at room temperature and enjoy!

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