Canadian Bacon And Cheese Biscuits Recipes

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.

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.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough.
• Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds.
• Bake in the preheated oven until golden brown, about 15 minutes.

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.

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.

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.