Bacon Cheese Biscuit Bombs

These bacon cheese biscuit bombs are so good….yes I was tempted to say the bomb but I know, it would have been a groan moment. If you love bacon, cheese and biscuits then this is definitely for you. These little babies have crispy bacon and cheese not only the outside, but are bursting with more bacon and gooey cheese on the inside while surrounded by a golden, flaky biscuit.

Look at that cheese! I admit I had to make myself stop eating after 2.

These are great for breakfast and will even make appetizers.

Here’s what you need to make your bacon cheese biscuit bombs:

*Canned biscuits: I used buttermilk jumbo ones but you can use the regular kind

*1 pkg bacon cooked and crumbled; you might not need the whole package, but if you are like me, you will be eating some along the way.

*Shredded cheese; I used a combination of cheddar and Colby Jack

*1 TBS butter, melted

Preheat oven to 350°.

Grease a baking sheet and set aside.

Separate each biscuit dough. On a flat surface, place dough and press flat.

Place some of the cheese in the middle of the dough.

Then add some of the bacon on top of the cheese. Try not to over fill or everything will come spilling out when you fold the dough.

Fold the sides in to the center.
The fold the top and the bottom of the dough to the middle to seal it closed.
The dough will stretch so make sure to completely seal in the cheese and bacon. If small holes appear just pinch them closed. Lightly press down on the dough to flatten them slightly.

Place the biscuit bombs seam side down on the greased baking sheet.

Brush the tops with the melted butter.

Add bacon on top

Then sprinkle some cheese over the bacon.
Bake for 15 to 17 minutes until the biscuits are golden brown and the dough is cooked through.

Look at all that golden, toasted cheese at the bottom….heaven.

Serve immediately while still warm.

Air Fryer Roasted Garlic Parmesan Bread

This is a slight variation of my Roasted Garlic Parmesan Bread that I had posted a while back. I had dinner cooking in the oven and since there was no room to make the bread in the oven, I thought it would be a good time to try it in the air fryer. Hubby and I were both pleased with the results. It took less time to roast the garlic and toast the bread. I should also point out that hubby actually liked this better cooked in the air fryer. The roasted garlic really shined thru with the melted butter and the flavor of the parmesan made this extra tasty. The bread had a really nice crispy texture on the outside, but still soft on the inside. This is great when like me, you run out of room in the oven or you really don’t want to warm up the whole house, not to mention it takes less time which is an added bonus.

Here’s what you need:

*1 half of French bread; a whole loaf would not fit in the air fryer, but I only needed half, if you need more cook in batches.

*1/2 stick of butter softened

*5 large garlic cloves; or more if prefered

*1 TBS olive oil

*pinch of salt

*2 tsp. dried parsley

*2 TBS finely grated Parmesan cheese (the kind that looks like sand)

Preheat the air fryer at 400° for 5 minutes.

Place the garlic cloves on a small sheet of foil; sprinkle with salt and drizzle on the olive oil.

wrap the foil closed and place in the air fryer basket. Cook for 15 minutes at 400°.

While the garlic is roasting, cut the bread in half  lengthwise.

When the garlic is done, roasted in a small bowl, with the back of a spoon or fork, mash until you reach the desired consistency. I like a few bigger chunks of garlic, but you can also mash until it forms an almost paste.

Add butter, parsley and parmesan cheese; stir until well combined.

Spread evenly on each half of the bread.

Place the bread into the air fryer basket buttered side up. Try not to overlap too much.

Cook at 400° for 3 minutes. Check to see if it’s toasted enough as you like, if not cook for another 2 minutes.

Carefully remove from the basket and cut and serve.

Skillet Buttermilk Biscuits

There is something so comforting about making biscuits. It’s been my Sunday tradition for a while now. I recently wanted to try something a little new, new to me that is….cooking the biscuits in a cast iron skillet. As much as I love cooking in my cast iron skillets, I have never made them this way before. I know there are probably many of you out there thinking, really….you’re Southern….never? This is the way so many of our grandmothers and mommas used to cook biscuits, so why I have I never tried it? I will admit, the first batch I attempted was an utter failure. I really should have taken a picture, they looked like a bleached blobbed mess. *sigh* This was my second attempt and ya’ll, they turned out so good. It was hard to eat just one. These turned out a little crunchy on the outside, but pillowy soft on the inside.

Here’s what you need to make your own skillet buttermilk biscuits:

*3 cups self rising flour + more for dusting your hands

*1/4 cup butter cut into small cubes + 1 TBS melted for tops of biscuits

*1/4 cup shortening or lard + more for the pan

*1 tsp. salt

*1 1/2 cups of buttermilk ( you can use whole milk or you can add 1 1/2Tbs to the whole milk to make buttermilk)

Preheat oven to 425°

Melt 1 TBS of butter; set aside.

Cube the 1/4 cup of butter into small pieces.

Place in the freezer until ready for use.

Rub a thin layer of shortening on the bottom and sides of the skillet; set aside.

In a large bowl add flour, cubed butter, shortening and salt. With the back of a fork ( or a pastry cutter which I do not have) cut the butter and shortening into the flour. Do this until the shortening and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, it should be a little sticky to the touch, but not wet.

I do not kneed the dough or cut them out. Dust your hands with a little flour and scoop out some of the dough and shape into rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place the biscuit dough in the skillet, sides touching or at least close to touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 18 to 20 minutes or until they turn golden brown.

Serve with butter or your favorite jam.

Bacon and Cheesy Egg Biscuit with Black Berry Jam

Down here biscuits are popular for breakfast, whether it’s with a full, hearty breakfast or one from a fast food restaurant. This southern girl does love her biscuits. My hubby, who is not from down south, doesn’t quite understand the biscuit thing. Stuff some bacon in one of those fluffy pieces of heaven and add an egg and you have a really tasty breakfast. You have had a bacon, egg and cheese biscuit right? Or better yet, a biscuit with bacon, an egg with some nice, melty cheese mixed in, then top it with some black berry jam for a hint of sweetness. I’m really wanting one of those right now. If you want one too,here’s what you’ll need:

*Buttermilk Biscuits; you can use my recipe or your own, or even the premade kind.

*2 pieces of bacon per biscuit

*2 tsp butter; if making more than 4 eggs, then use 1 Tbs of butter.

*1 egg per biscuit

*1 Tbs cold water

*shredded cheese to taste; I used a cheddar colby jack blend

*salt and pepper to taste

*blackberry jam

While the biscuits are cooking, cook bacon; set aside.

When the biscuits are done, cut them open and spread the blackberry jam on the inside top.

set aside.

Heat a non stick pan on medium heat; add butter.

Break the eggs into a bowl and add 1 Tbs water; whisk the eggs well until blended. Pour the eggs into the pan.

Add salt and pepper to taste. If the eggs start to cook too fast, turn down the heat to medium low. You want to cook these low and slow. With a spatula, start pulling the outer edges of the eggs to the center.

Add in the cheese.

Keep gently pulling the eggs to the center and around the pan until the cheese melts and the eggs are no longer runny, but are still soft.

Place the egg on the bottom half of the biscuit.

Next layer the bacon on top of the eggs.

Place the top of the biscuit, jam side down onto the bacon.

And there you have it, a bacon biscuit with cheesy eggs and blackberry jam.

Enjoy!

Buttermilk Biscuits

Sunday mornings are for biscuit making. When I was a little girl, I spent many afternoons in the kitchen watching my mom make biscuits to go with our dinner. This recipe is part hers and some of mine that I tweaked a bit. Like my mom and grandmother, I never measure….. we just kind of add until it all looks right. Mom did write down her recipe with measurements eventually, so when I tweaked it, it took a while for me to be able to get it the way I was happy to show it off…… with measurements. So here they are…..

Here’s what you need:

*2Cups self rising flour plus more for dusting

*1/2 tsp salt

*1 Tbs lard or shortening

*2 Tbs butter (I use salted because that is what I always have on hand) plus more for brushing tops of the biscuits

*1 Cup buttermilk or more ( you can use whole milk or you can add 1 Tbs to the whole milk to make buttermilk)

Preheat oven to 450°.

Melt about 1 Tbs of butter and set aside.

Spray a round 8 inch cake pan with non stick spray. You can also use a baking sheet; set aside.

Cut the 2 Tbs of butter into small pieces.

Place flour into a large bowl; add salt, lard and butter.

With the back of a fork ( or a pastry cutter which I do not have) cut the butter and lard into the flour. Do this until the lard and butter is well mixed into the flour and there are no large lumps.

Slowly pour in the buttermilk, stirring to make sure it all comes together.

Continue stirring slowly until dough starts to pull away from the edges of the bowl .

The dough should not be too dry, in fact I leave it a little sticky to the touch, but not wet.

I’m lazy and by this time I’m hungry and craving biscuits, so I do not roll out my dough. Dust your hands with a little flour and scoop out some of the dough and shape in to rounds.

Do this pretty quickly because you do not want to warm up the butter in the dough or the biscuits do not seem to rise as well.

Place into prepared pan, sides touching ( this helps the biscuits to rise taller). Continue this step with the rest of the dough.

Brush the tops of the biscuits with the melted butter.

Bake for about 12 to 14 minutes or until the tops turn are a little golden.

I know it’s hard, but let cool for a few minutes….. just enough time to pull out plates.

Serve with butter or your favorite jam.

Roasted Garlic Parmesan Bread

This tasty bread is addictive. I think hubby and I ate more of this than the pasta that was for the main meal. Adding roasted garlic and Parmesan cheese to the butter mix really puts this on the next level. The bread is slightly crunchy on the outside and soft on the inside with a nice flavor of garlic and buttery Parmesan ….. heaven!

Here’s what you need:

*5 garlic cloves (or more for a more garlic taste); peeled

*olive oil

*French bread

*1/2 stick butter, softened ( I used a small loaf of French bread so if you are using a bigger one use 1 stick of butter.)

*2 TBS finely grated Parmesan cheese (the kind that looks like sand)

*2tsp dried parsley (all I had was dried)

Preheat oven to 350°. Place a small sheet of foil on a baking sheet. Drizzle garlic cloves with oil.

Fold foil over cloves to seal them. Roast garlic in oven for 20 minutes or until soft. Remove from the oven and set aside to cool

Turn oven temperature up to 425°.

Slice bread in half lengthwise and place on to a baking sheet.

Place roasted garlic cloves in a small bowl, with the back of a spoon or fork, mash until it forms an almost paste like consistency.

Add butter, Parmesan cheese and parsley in the bowl with the garlic.

Mix well.

Spread evenly on each half of the bread.

Bake for about 15 minutes or until edges and the cheese start to turn a golden brown.

Slice and serve.