Monday, November 8, 2010
bacon cheddar onion biscuits
My boyfriend and I spent Saturday morning doing yard work. It was fairly chilly and cloudy but we got everything done that we needed to. Over lunch we started discussing dinner plans. "I feel like making something really comforting." I said "Yeah something like a nice creamy soup" he replied. At exactly the same moment both of our faces lit up and we said "chili" so that was settled but there was still a very important issue on the table "corn brad or biscuits?" I asked. He paused for a second and then said with complete certainty "biscuits" So I went home and found this recipe on my computer. I found it a little strange that they're baked in muffin tins but boy am I glad I tried it, because they're baked in muffin tins they sides and bottom get all golden brown and the tops get nice and crunchy but the inside stays moist and dense. It also helps that the flavor combination is awesome. The next time you serve soup give these bad boys a shot I promise it's worth it.
Bacon Cheddar Onion Biscuits
2 cups All-purpose Flour
1 teaspoon Baking Powder
¾ teaspoons Salt
¼ cups Vegetable Shortening (crisco, Etc)
10 Tablespoons Milk (whole Milk Is Best)
4 Tablespoons Vegetable Oil
1 whole Egg
10 slices Thick Cut Bacon, Fried And Crumbled
1 cup Finely Diced Onion
1 cup Grated Sharp Cheddar Cheese
Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined.
Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins. Bake for 20 to 22 minutes on 375 degrees until golden Remove from pan and serve warm.