Bacon And Onion Biscuits Recipes

Steps:

• In a skillet cook bacon and onion until bacon is slightly crisp and onion tender. Drain fat.
• In a bowl mix dry ingredients together. Cut in butter. Add milk, bacons, and onion. Mix with fork until just combined.
• Turn dough to lightly floured surface and knead several times until dough holds together.
• Pat or roll dough to 3/4 inch thick. Cut dough with biscuit cutter and place on baking sheet. I also just drop biscuits into cupcake tins which is much quicker. Bake at 350 degrees for 15-20 minutes or until golden brown. Makes 12.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 6 to 8 minutes. Drain bacon slices on paper towels. Allow to cool, then crumble.
• Place softened butter in a small bowl and mash with a fork. Stir in the bacon and dry onion soup mix until well blended.
• Store in an airtight container or transfer to a large piece of plastic wrap, form into a log, and wrap tightly, twisting the edges to seal. Keep refrigerated until serving.

Steps:

• Preheat oven to 475°F Sift the self-rising flour, cake flour, baking powder, baking soda, sugar and salt into a large bowl. Using your fingers or a pastry cutter, work the 4 tablespoons cold butter into the flour until the pieces are pea size.
• Add the bacon, cheddar and green onions to the flour mixture. Pour the heavy cream into the flour mixture and, with your hands or a silicone spatula, stir just until the cream and flour come together to form a dough.
• Use 2 tablespoons of the melted butter to brush the inside of the Cast-Iron Biscuit Pan (Emeril has his own line, but I think any biscuit pan would work). Carefully spoon mixture into each well being sure to divide the mixture evenly between all wells. This will ensure even baking. Gently smooth each top with the back of a spoon or spatula. Brush the tops with the remaining tablespoon of melted butter.
• Bake in the oven for 10 or 12 minutes, or until golden brown. Allow to cool briefly before running a thin, sharp, small blade around the edge of the biscuit pan and inverting the pan to release the biscuits.

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• Preheat oven to 350°F. Mix onions, herbs, and oil in bowl. Spread on large rimmed baking sheet; sprinkle with salt and pepper. Roast until golden, stirring twice, about 30 minutes. Cool. Maintain oven temperature.
• Cook bacon in medium skillet until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain.
• Blend flour, baking powder, sugar, and salt in large bowl. Mix in bacon and half of roasted onion mixture. Mix in cream, tossing just until dry ingredients are evenly moistened; do not overmix. Turn dough out onto floured work surface. Knead for 5 turns to combine well. Shape into 18-inch-long log. Cut crosswise into eighteen 1-inch-thick rounds. Arrange rounds on baking sheet, spacing evenly apart. Brush each with glaze; top each with some of remaining onion mixture, pressing to adhere.
• Bake biscuits until golden brown, about 20 minutes. Serve warm or at room temperature.