Last night breakfast was on the dinner menu. The chickens have been out of control lately. The kids had collected 24 eggs since Saturday! Each chicken laid an egg a day for the past four days. This means the egg basket was rapidly getting to the point of over flowing. I wanted a different biscuit, not the usual biscuit so I googled three ingredients...bacon, cheese and onion. The first recipe that came up was from the Pioneer Woman's site. I knew it was meant to be. These would also be tasty served along side soup.
Bacon, Cheese and 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
- 5 slices bacon, fried crisp and crumbled
- 1 cup Finely Diced Onion
- 1 cup shredded cheese (I used jack, but suppose that Sharp Cheddar Cheese would be super tasty)
Fry bacon until crisp. Drain on paper towel. Pour out all but about 1 tablespoon bacon grease (reserve in fridge for refried beans!). Saute onion until golden and soft. Set aside to cool. Crumble bacon. 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 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. Serve warm.