Bacon Biscuit Puffs Recipes

BACON BISCUIT PUFFS

Steps:

• Preheat oven to 350F.
• Separate each biscuit into 3 pieces.
• Place on baking sheet.
• Combine the cheese, mayo, onion, bacon, sugar, garlic salt and hot pepper sauce in a medium bowl; mix well.
• Place a spoonful of the mixture, spreading evenly, on each biscuit round.
• Bake 10 minutes or until golden.

CHEDDAR BACON PUFFS

Steps:

• Gather the ingredients.
• Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• Preheat the oven to 400 F.
• In a medium saucepan, combine the water, milk or light cream, salt, and butter. Put over high heat and cook, stirring, until butter is melted. Bring to a boil.
• With a wooden spoon , stir in the flour all at once. Continue stirring until the dough leaves the sides of the pan and forms a ball.
• Transfer the hot dough to a large mixing bowl or the bowl of a stand mixer with paddle attachment. Let the dough rest for 2 minutes.
• Beat the hot dough on low speed for 1 minute. Quickly beat in the first egg, beating until thoroughly blended into the dough. Continue beating in the remaining eggs, one at a time, beating well after each addition.
• Beat in the shredded cheese, bacon, cayenne, and freshly ground black pepper. Continue beating until the dough is smooth and well blended.
• Using a tablespoon measure or small cookie scoop, drop the dough onto the parchment lined baking sheets. With moistened fingers, smooth any peaks on top of the mounds of dough. If peaks are left, they tend to over-brown or burn.
• Bake the puffs for about 20 to 22 minutes, until nicely puffed and golden brown.
• Serve and enjoy!

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BACON-CHEESE BISCUITS

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.

BACON CHEESE BISCUITS

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.

BACON CHEDDAR PUFFS

Steps:

• Combine milk and butter in medium saucepan.
• Cook over medium heat, stirring frequently until utter is melted and mixture is simmering.
• Add flour, stir until mixture forms a ball.
• Remove from heat.
• Beat in 1 egg at a time until mixture is smooth.
• Stir in remaining ingredients; mix well.
• Drop heaping teaspoons of mixture onto greased baking sheet.
• Bake in preheated 350 degree oven for 25 minutes or until puffed and golden brown.
• Serve warm or at room temperature.

BACON CHEDDAR MUFFINS

Steps:

• In a large bowl, combine the biscuit mix, milk, oil and egg just until moistened. Fold in cheese and bacon. Fill greased muffin cups three-fourths full. , Bake at 375° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

CHEESE, BACON & ASPARAGUS PUFFS

Steps:

• Heat the grill to high. Lay the bacon on a baking tray in a single layer and grill for 8-10 mins until starting to crisp at the edges. Leave to cool. Heat the oven to 180C/160C fan/gas 4.
• Meanwhile, unroll the pastry sheet and cut into six squares. Pile a small mound of the cheese in the centre of each square, reserving some of the cheese for scattering over later. Trim the woodier ends of the asparagus spears so each one is about 10cm long. Place four spears diagonally across each mound of cheese. Chop the bacon into small pieces and sprinkle over.
• Working with one pastry square at a time, fold the two corners not covered by the asparagus into the centre and pinch the ends together gently to seal. Repeat with the remaining squares, then scatter over the reserved cheese. Can now be frozen for up to three months.
• Transfer the puffs to a baking tray lined with baking parchment and bake for 20-25 mins (or 35 mins from frozen), or until golden brown. Leave to cool on the tray for a few minutes before serving.