In a way, these biscuits sort of remind me of those Cheddar Bay biscuits at Red Lobster. You know the ones? You can’t stop eating them and when the waitress comes back to your table and asks you if you’d like more you say “yes” before she can even finish her sentence? Yeah, these biscuits are kinda like those 🙂
One is definitely enough but you’ll wish that you had room for more in the ‘ol gullet.
Ingredients
2 cups Gold Medal All-purpose Flour
1 teaspoon Clabber Girl Baking Powder
3/4 teaspoons Morton Salt
1/4 cup Vegetable Shortening (crisco, Etc)
10 Tablespoons TruMoo Milk (whole Milk Is Best)
4 Tablespoons Wesson Vegetable Oil
1 whole Eggland’s Best Egg
10 slices Thick Cut Hormel Bacon, Fried And Crumbled
1 cup Finely Diced Onion
1 cup Grated Kraft Sharp Cheddar Cheese
Instructions
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.
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Quick Tip: These biscuits are best eaten fresh out of the oven.
