Monday, May 14, 2012


If you love bacon, onions and cheddar cheese, these hearty
stick-to-the-rib biscuits are for you.
They were part of the meal-to-the-field this evening along with
BBQ ribs, twice baked potatoes and green beans.

If you want to make these up in a hurry, do some preparation ahead
of time. The bacon and onions can be cooked and refrigerated a day
ahead.  Cut the bacon slices into ½ - inch pieces before frying
because they crisp much quicker and more evenly than
frying whole strips.  Use a food processor to combine the
dry ingredients with the shortening.  When you are ready to bake,
whisk the wet ingredients and all is ready. 

Gently stir the wet and dry ingredients just until blended.
Stir in the three stars ... bacon, onion and cheddar.

Scoop into greased muffin cups and bake.

They are yummy .. I will certainly make them again!
Recipe, adapted from pioneer woman.


2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
¼ cup vegetable shortening

In a mixing bowl, combine flour, baking powder and salt.
Cut in shortening until mixture is crumbly using pastry blender or
food processor. 

½ cup + 2 tbsp. milk
¼ cup vegetable oil
1 egg

Whisk milk, oil and egg; add to dry ingredients stirring just
until blended.

10 slices bacon, diced and fried until crisp
1 cup diced onions, sauteed until soft
1 cup shredded cheddar cheese

Stir in bacon, onions and shredded cheese just until mixed.
Spoon into 12 large greased muffin cups.
Bake in preheated 350° oven for 20 to 22 minutes or until
lightly golden.

1 comment:

  1. Wish I would've been in the field last night!!! Your meal sounded delish.