Bacon Cheese Biscuit Bombs

Original Post Date: July, 15 2021 Revised Date: August 11, 2022

These bacon cheese biscuit bombs are so good that I had to bring them back to share with you once again. 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. These are truly the bomb.

Yes, I went there.

Look at that all that glorious cheese! How can you not love something that has cheese and bacon. I admit it, I had to make myself stop eating after 2.

These are great for breakfast, a snack and even make great appetizers. So grab a can of biscuit dough, fry up some bacon (better make extra because you know you’ll be eating as you go) and go make you some Bacon Cheese Biscuit Bombs.

Here’s what you need:

*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.

Enjoy!

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French Toast

When I first started cooking, French toast was one of the first things that I made for myself. I was still in school….yes a young little thing, but my parents let me have some reign in the kitchen. I had eaten French toast quite a few times and I kind of knew the basics of how to make it. I didn’t have a recipe, but just sort of went all out with it. There was a little too much egg and not quite enough milk in the mixture, so it did turn out a bit…eggy, but the taste was pretty darn good considering it was my first time making it. I don’t make it very often, but I have perfected it since then.

There is something a little indulgent about eating those thick slabs of bread, coated in that sublime mixture of eggs, milk and cinnamon with a little hint of vanilla. Then they are cooked until they are golden on the outside yet still fluffy and glorious on the inside….and then…well, you know what comes next, little mounds of butter melting away while topped with some delicious, sinful maple syrup….or some really tasty pancake syrup if that’s your go-to. *sigh* I’m really wanting more of that right this minute.

The good thing about French toast, is you don’t have to wait until morning to just have it for breakfast. It makes a delightful breakfast for dinner kind of thing. Just add some crispy bacon or juicy sausage on the side and maybe some golden hash browns. Yep, I know what I’m making again very soon.

Here’s what you need:

* 6 thick slices of French or Italian bread or whatever variety of bread you prefer; It’s better if the bread is a little stale so it will hold up better in the egg-milk mixture.

*2/3 cup milk

*2 eggs

*1/2 tsp. cinnamon

*1 tsp vanilla extract

*pinch of salt

*softened butter for the skillet and for the bread

*maple or pancake syrup

*Note*

If using more than 6 slices of thick bread, I found that I had to use 3/4 cup of milk and 3 eggs.

In a shallow dish, whisk together the eggs, milk, cinnamon, vanilla and salt.

Heat a non stick skillet over medium heat and add 1 Tbs. of the butter.

Place the bread slices into the egg mixture quickly allowing it to coat both sides.

Place the slices into the skillet making sure not to over crowd it.

Cook for about 3 minutes on each side until the surface is golden; transfer to serving plates.

Add more butter to the skillet and continue to cook the remaining bread.

*Tip*

If you are cooking for a crowd, you can heat the oven to 200° and place the cooked bread slices on a baking sheet to keep warm.

Serve with butter and maple syrup.

Enjoy!

The Journey Continues

The Journey Continues to

England

Part One

For this country I chose two little dishes, Yorkshire Pudding and Pigs in a Blanket.

The journey to this country is special to me. Ever since I was a little girl and discovered a little sci-fi British show called Doctor Who (ok not so little), I have been drawn to our friends across the pond. It wouldn’t be until many years later that I would actually make friends and meet with some wonderful people from there via online and in person. One in particular helped me immensely in trying to decide what delicious foods I should discover from here. Liz has been a friend for several years. We met online and later I had the pleasure of meeting her in person (wave Liz). If it were not for her and another in particular (yes, you too Ali my friend, I would never forget you.) I would not have met my hubby and had some memorable times that I will always cherish. Those were indeed some of the best times. But that is another story of a group of wonderful people, that although we may not chat everyday, I still consider them as my life long friends.

As I said before I have been drawn to this country, the history, the people, the magnificent shows, and yes, as a child I would even try the accent.

I really hope that I did these two dishes justice. I hope Liz and the UK FoodTribers at my home away from home, FoodTribe, think so at least. So let’s begin with the first one…the one that when I looked through the oven door and saw that those little golden delights had poofed up (not sure if that’s the correct term but hey, it was a proud moment) I did let out a joyous yell.

Yorkshire Pudding

I will confess, for the longest time I thought Yorkshire pudding was…well…a pudding. It wasn’t until I started watching British cooking shows that I found out it is pretty similar to popovers. Yorkshire puddings are commonly a side dish made from a batter of eggs, flour, milk or water and cooked in a bit of oil or beef fat. The first ever recipe for this was in a book titled The Whole Duty of a Woman in 1737. It was listed as a dripping pudding. Wheat flour began to come into common use for making cakes and puddings. Cooks in the north of England had begun baking batter puddings while their meat roasted to make use of the fat that in the dripping pan. It was later published in 1747 in the book The Art of Cookery made Plain and Easy by Hannah Glasse with the name Yorkshire Pudding. It was she who renamed the original version. Originally the Yorkshire pudding was served with gravy as a first course to help fill the appetites so diners would not eat so much of the more expensive meat.

Today Yorkshire pudding is still as popular as ever. It still mainly accompanies a Sunday roast dinner. It can be served as a whole in a cast iron type pan or baked in individual tins and is still served with gravy. There is also the ever popular Toad in the Hole which is roasted sausages enveloped in a giant, crispy Yorkshire pudding.

I opted to do individual ones baked in muffin tins. The key to making a successful pudding is letting the batter rest and, as Liz warned, getting the oil very hot before adding the batter. I will admit, I was really skeptical that mine would come out right the first time, but as I stated earlier, those babies did indeed rise. The outside was a nice crispy shell while the inside was tender and moist with an eggy texture. I can see why these are still popular to this day.

Here’s how you can make a Yorkshire Pudding:

*3/4 cups all-purpose flour

*1/2 tsp. salt

3 eggs

*3/4 cups milk

*pan drippings from a roast or canola oil; enough for 1 tsp in each muffin tin

In a bowl, sift together the flour and the salt.

In another bowl add in the eggs and the milk.

whisk until well combined.

Slowly add the flour to the egg and milk mixture.

Whisk until the batter is smooth.

Let the batter rest for about an hour.

Preheat oven to 450°

Pour in 1 tsp. of drippings from a roast or any other meat drippings you can save in each cup of the muffin tin. I used drippings from some bacon I had cooked earlier. If you do not have any meat drippings you can use oil such as canola, although the puddings will not be as flavorful, but they will still be mighty tasty.

Place the tin in the oven until the drippings are hot.

Take out of the oven and fill the muffin cups about 3/4 full with the batter.

You should see the batter start to bubble as soon as it hits the liquid.

Bake until the puddings have puffed up about 15 to 20 minutes.

Serve immediately.

You can store leftovers and reheat in a toaster oven. They also can be frozen in a freezer bag for up to 3 months.

Enjoy!

Don’t worry, part two of my English food journey featuring pigs in a blanket will be posted soon. I’m getting hungry just thinking about it.

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.