Bacon Onion Cheddar Biscuits Recipes

BACON ONION CHEDDAR BISCUITS

Steps:

• Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.

QUICK BACON-CHEDDAR BISCUITS

Steps:

• Heat the oven to 425 degrees F.
• In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.
• In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.

BACON AND ONION BISCUITS

Steps:

• Preheat the oven to 450 degrees F.
• 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.

BACON-CHEDDAR BISCUITS

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.

CHEDDAR ONION DROP BISCUITS

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Serve warm.

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, 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.