These biscuits are my adaption of a recipe found in one of my favorite Gooseberry Patch books, Flavors of Fall. Speaking of Gooseberry Patch, I will actually have 5 recipes published in 3 different Gooseberry Patch books that will be released later this year. I'll fill you in on some of the delicious details closer to their release dates, so stay tuned!
- You can substitute the bacon for 3/4 cup diced ham or Candian Bacon.
- Any type of shredded cheese will work for this recipe, stronger flavored cheeses work best though.
- Instead of using self rising flour and baking soda you may use a baking mix like Bisquick.
- I usually keep "spray butter" on hand just for biscuits. I spray each biscuit with a squirt before they go in the oven and another once they come out. It's an easy way to add flavor without adding fat or the hassle of melting, brushing and cleaning up real melted butter.
- Adjust the salt to your liking. I only added half a teaspoon to my first batch and found them way too bland. I decided that a teaspoon was about right for my tastes.
- You can also try adding garlic powder, onion powder or cayenne pepper for an extra boost of flavor.
Bacon and Cheese Biscuits
2 cups self rising flour
1 cup milk
1/2 cup mayonnaise
1 teaspoon salt
5-7 slices crisply cooked bacon, diced
1 cup sharp Cheddar cheese, shredded
Combine all ingredients in a large mixing bowl and stir (you may need to use your hands). Grease a 12 "cup" muffin tin and fill each cup 3/4 full with dough. Bake 425 degrees for 15-18 minutes or until lightly golden. Brush with melted butter if desired and serve warm.