Who doesn’t like bacon? No one!
It is hard to imagine anyone not liking bacon or the smell of bacon. The smell of bacon cooking and sizzling in the morning is awesome and makes you want to jump out of bed and get on with your day.
I know bacon is full of fat but would you honestly turn down a BLT on toast with garden ripe tomatoes and freshly picked lettuce. NEVER. This recipe is a different take on bacon/cheese biscuits like you might get from one of those fast food places that we don’t like to talk about.
I read recently that men prefer the smell of bacon to babies. Ya know, my husband never seemed to be able to smell a dirty diaper on any of our kids and now the grandkids. But, for some reason, he seems to know when I’m cooking bacon. Maybe it is the sizzling sounds coming from the kitchen or me yelling when I get popped in the face with grease splatters.
Bacon can be eaten by itself, put on a cheeseburger, goes wonderfully with eggs (any way), great on salads, wrapped around a stuffed jalapeno and grilled or my FAMOUS Parmesan Bacon Wraps which I have catered for 20 years and they are still a favorite with guest.
These were cooked on parchment paper on our pizza stone on the new Kalmado grill. They can just as easily be baked in the oven. I just didn’t want to heat up my house.
Cheesy Bacon Biscuits
Homemade or canned biscuits (yuk)
2 Tbsp. melted butter plus extra
1 c. shredded Mozzarella
1 c. crumbled fried bacon
1 c. shredded cheddar cheese
Preheat oven to 350°. Brush a 9″ cast iron skillet with melted butter. Make your homemade biscuits (best way) or unroll your canned biscuits and place into the bottom of your cast iron skillet. Brush tops of biscuits with the extra melted butter then top with shredded mozzarella cheese, crumbled bacon and the shredded cheddar cheese. Bake for 15-20 minutes until cheese is melted and biscuits are cooked through. Serve warm. Top with some sour cream for extra treat.
Homemade Buttermilk Biscuits
2 c. self rising flour
3 Tbsp. shortening
1 heaping Tbsp. baking powder
1 dash salt
1 c. buttermilk
Mix dry ingredients. Cut in 3 tablespoons shortening, stir in enough of the buttermilk to make a stiff consistency. Roll out on a floured cutting board and cut into 2-3″ circles. Bake at 400° until browned. (That’s if you are only baking the biscuits. If using them in this recipe then bake according to above directions.)