Yield 6 biscuits
10 to 12 minutes
10 to 12 minutes
If you have the biscuit mix in your freezer, these kid-pleasing breakfast sandwiches are quicker to make than driving to the Golden Arches! They are also good to have on hand for an after-school snack, and may be baked in advance and frozen for up to 1 month. Reheat them on a baking sheet in a preheated 350 degree oven for about 15 minutes. The microwave is okay in a pinch, but it really is not the best way to reheat biscuits, as it alters their texture.
3 tablespoons unsalted butter, divided
6 slices Canadian bacon
2 cups Always-Ready Flaky Biscuit Mix
1/2 to 2/3 cup buttermilk or milk
6 thin slices cheddar cheese
In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the Canadian bacon and saut#233; for 1 to 2 minutes, until lightly browned. Drain the bacon and set aside.
Place the biscuit mix in a medium bowl. Using a fork, gradually stir in the buttermilk to make a moist but not sticky dough. Allow the dough to rest for 1 minute. Turn it onto a floured work surface and knead lightly. Roll the dough out to a thickness of 1/4 inch. Using a sharp, lightly greased and floured 3-inch biscuit cutter, cut out 12 biscuits. Cut straight down, and do not twist the cutter, or the biscuits will not rise evenly. Place 6 of the biscuits on a lightly buttered baking sheet. Layer bacon and cheese slices on the biscuits and top with the remaining biscuits. Melt the remaining butter and lightly brush it over the tops of the biscuits; prick the tops with the tines of a fork. Bake on the middle rack of the oven for 10 to 12 minutes, until the biscuits are golden brown and the cheese is melted. Serve hot.
Biscuits, Pancakes, and Quick Breads
by Beverly Cox
Stewart, Tabori & Chang
120 recipes, 15 color photographs, 160 pages, Hardcover
US $19.95 CAN $32.00
Recipe reprinted by permission.
This page created September 2004
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