Bacon Onion Biscuits Recipes

BACON AND ONION BISCUITS

Steps:

• Heat oven to 425°F. Grease cookie sheet with shortening or spray with cooking spray. In 10-inch skillet, cook bacon and onion over medium heat 6 to 8 minutes, stirring occasionally, until bacon is crisp and onion is beginning to brown; drain.
• In large bowl, mix flour, salt, baking powder and sugar. Stir in bacon and onion. Stir in whipping cream until soft dough forms.
• On cookie sheet, drop dough by heaping tablespoonfuls about 3 inches apart. Brush tops with milk. Bake 11 to 13 minutes or until golden brown. Serve warm or cooled.

BACON AND ONION BISCUITS

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.

BACON AND ONION BISCUITS

Steps:

• Preheat the oven to 450ºF.
• In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels.
• Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes.

CREAM BISCUITS WITH BACON AND ROASTED ONIONS

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.

BACON AND ONION TARTS

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.

BACON, GREEN ONION, AND CHEDDAR BISCUITS (EMERIL LAGASSE)

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.

BACON-ONION BUTTER

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.

BACON ONION BREADSTICKS

Steps:

• In a large bowl, dissolve yeast in 1 cup warm milk. Add sugar; let stand for 5 minutes. Add butter, 1 teaspoon salt and remaining milk. Beat until smooth. Stir in enough flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Meanwhile, in a large skillet, saute bacon and onion until bacon is crisp; drain. Add pepper and remaining salt. Cool completely. Punch dough down. Turn onto a floured surface; knead bacon mixture into dough. , Roll dough into a 14-in. square. Brush with egg; sprinkle with coarse salt. Cut dough in half lengthwise and in thirds widthwise. Cut each section into six strips. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.