Time to make breakfast again - what to make? I'm always a fan of quick and easy, and of course, tasty. Looking back through Five Friday Finds, I found this recipe from Stephanie Cooks. As soon as I saw it, I got the basic idea for what I'd make. This recipe's especially easy if you've already got Bisquick (DIY or storebought) or refrigerated crescent rolls. All you have left is putting all the fillings on top and rolling it all together. Then it's just cut, bake, and eat! I tried using both regular onions and green onions, and I think I'd recommend just green onions since those aren't as chunky as the diced onions. On the other hand, using regular onions creates a moister biscuit. Not a real concern if you're eating them right away (you'll definitely want to!), but it helps if you're making breakfast for all week! (I had to make two batches already since we'd go through them so fast! And it's only Tuesday.)
We inhaled these biscuits for breakfast, but don't let that keep you from using them as an appetizer, snack, dinner roll, or whenever you fancy! They'd be great with chili too (or they will be once the weather gets past sweltering)!
Yield: 12 biscuits
|4 slices||bacon, bits|
|1/2 cup||onion, diced|
|1/2 cup||cheddar cheese, shredded|
|2.5 cups||Bisquick||or DIY Bisquick|
- Gather all materials.
- Combine 2 cups Bisquick with water, forming a dough.
- Roll out dough onto a Bisquick floured surface in a rectangular shape.
- Mix remaining materials and spread over dough, leaving about 1/2-1 inch margin on one of the long sides.
- Roll up dough, starting from the side without the margin.
- Cut roll into 12 pieces.
- Bake at 350F until golden brown and delicious, approximately 15 minutes.