Bacon. Everyday I see blog post after blog post with people raving about bacon. I personally don’t understand this fascination with bacon, but I have come to the conclusion that just about everyone I know loves bacon! Cliff definitely loves bacon. I’ve made him a lot of food wrapped in bacon. Bacon wrapped filet, bacon wrapped hot dogs, bacon wrapped mini hot dogs, and bacon wrapped jalapenos. You name it, and I’ve wrapped it with bacon. I don’t just wrap with bacon I cook with it too. I’ve done bacon scones, baked beans with bacon, bacon with brussel sprouts, and pizza with bacon. If there is a recipe that calls for bacon I’ve probably made it.
When Kelly sent me this recipe I knew I’d soon be bakin’ it! Not only does it include bacon, it also calls for cheddar cheese, mozzarella cheese and butter. I knew Cliff would love it! And the best part is that its super easy. I suppose you could make your own biscuits, but it turned out great with the store bought ones that Picky Palate recommended. They’re from Pillsbury’s Simply line and contain no trans fat or added preservatives. I didn’t make any changes to this recipe, but if you want to make these even
unhealthier better, add sour cream to your hot bacon and cheese biscuit.
2 tablespoons melted butter
One roll refrigerated biscuit dough, 8 count
6 thin slices fresh mozzarella, 1/4-inch thick ( I used 1 cup of shredded Mozzarella)
1 cup cooked, crumbled bacon
1 cup shredded cheddar cheese
Preheat oven to 350 degrees. Brush a 9-inch cast iron skillet with melted butter. Unroll biscuits from a can and place into the bottom of a cast iron skillet. Top with shredded mozzarella cheese, crumbled bacon and the shredded cheddar cheese. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm. Top with sour cream if you’d like.
Source: Adapted from Picky Palate