My husband, bless his soul, makes breakfast for Grace and I every morning before he leaves for work. Often, he makes chocolate chip pancakes or pours a bowl of cereal. I think I’m going to add these biscuits to our morning rotation. I think they’d be awesome cut in half and made into an egg and cheese sandwich.
This guest post if from my friend, Angie, whose blog, The Jammie Girl, is part chat with a girlfriend over a glass of sweet tea, part conversation overheard in the grocery store checkout line, and part Thanksgiving dinner with the crazy branch of the family. Visit her; you’ll love her, too.
I love to cook breakfast for my family on the weekends, mainly because I’m up and gone to work long before breakfast time the rest of the week. This is a recipe that serves double duty. I can make a batch and serve these biscuits with homemade hash browns and eggs cooked to order:
then freeze the rest to thaw later for a stand-alone breakfast on the run:
Bacon Cheddar Breakfast Biscuits
Preheat oven to 425 degrees.
Mix Bisquick, milk, onions, cheddar, and bacon.
Using medium scoop, drop biscuits onto cookie sheet 1/2 inch apart.
While biscuits are baking, melt butter and stir in garlic powder.
Brush butter-garlic mixture over tops of biscuits.
Biscuits can be cooled after baking and frozen for later. They will thaw in 30 minutes at room temperature.
Makes 30 medium biscuits.
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