A recent trip to Eat More Produce in Winter Park, I spied a block of bacon cheddar and knew, just knew it must be mine. The possibilities began whirling through my brain with relentless fervor: bacon cheddar potato salad, bacon cheddar biscuits, bacon cheddar scrambled eggs, bacon cheddar burgers. Mmmmm. You see where this could go right? You’ve gotta try this bacon cheddar biscuit recipe to see just how the smoky bacon marries with the melted cheese. The grilling with butter just soaks up the flavor into the doughy biscuits. Oh yeah.
Although not the typical made-from-scratch recipe I usually push on you, pair it with my somewhat homemade Savory Tomato Soup and you’ll be in cold weather remedy heaven. Or, at least pretty comfy.
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 8
In the rare event you have leftover biscuits, or if you have time to bake them from scratch, well go for it! For this venture I baked a can of Pillsbury Grands flaky biscuits according to the package directions. One can yields 8 biscuits.
While the biscuits cool, slice the bacon cheddar into several thick slices. You'll want a good hearty 1/8 inch layer or more for each.
Melt half the butter in large skillet.
Cut each biscuit in half and lay inside down in the pan. Grill on medium low for 3-5 mins or until just golden and beginning to crisp. (This is just like making grilled cheese sandwiches folks.) Add more butter as you turn the buns and layer half with cheese. Top each with remaining bread and press firmly with the back of your spatula. Since this type of dough is on the dense side, you'll want to minimize the amount of distance between the heat and the cheese.
Turn heat to low and grill about 5 minutes each side, but check after a few minutes.