I love the slight twist in these biscuits. They’re so flavorful that one piece is enough to satiate your hunger while you wait for the main course. They’re also perfect for a light snack when you’re having a relaxing afternoon. I love eating them with a cup of tea. Our friend over at the Brown Eyed Baker has this to say about this recipe:
“These are pretty standard biscuits, although they do include a little vegetable oil and milk, so they’re not your traditional butter/buttermilk biscuits, but they are light, tender, and packed to the brim with flavor.”
I find myself always searching for something in my tin jar whenever I am too tired to think about food. My mom has always said to never go to bed with a “totally empty stomach” (I’m not saying she’s encouraging heavy eating before bed!) because it will destroy my metabolism.
So I just reach for my tin can of biscuits that I hide under the bed and eat a couple of them. These biscuits are my heroes!
Ingredients
2 cups Gold Medal all-purpose flour
1 teaspoon Clabber Girl baking powder
¾ teaspoon Morton salt
4 tablespoons Kerrygold butter, cubed and chilled
10 tablespoons Borden milk
4 tablespoons Wesson vegetable oil
1 Eggland’s egg
10 slices Hormel thick-cut bacon
1 cup finely diced onion
1 cup Sargento shredded cheddar cheese
Instructions
Preheat the oven to 375 degrees F. Grease a standard muffin pan and set aside.
Fry the bacon in a skillet until crisp. Remove the bacon and pour off all but about 1 tablespoon of the bacon grease, and then add the diced onion. Saute the onion until soft and browned, about 5 minutes. Remove from the pan to cool. Chop the cooled bacon and set aside.
Whisk together the flour, baking powder and salt. Using a pastry cutter (or two knives, or your fingers), cut the butter into the flour mixture until combined and the mixture is crumbly.
In a small bowl, whisk together the milk, oil and egg.
Add the milk mixture to the dry ingredients, and gently toss until the flour mixture is mostly moistened (lumps will remain). Add the bacon, onions and cheddar cheese. Using a rubber spatula, gently mix together until combined.
Spoon the batter into the prepared muffin pan. Bake for 20 to 22 minutes, or until golden brown. Remove from the pan and serve warm.
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Quick Tip: Serve with your favorite pasta, meat, or even eggs. These biscuits are pretty versatile.
Thanks again to Brown Eyed Baker for this amazing recipe.