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Tuesday, December 7, 2010

Bacon Biscuits from Kim Campbell

These great Bacon Biscuits come from a fellow Real Women of Philadelphia, Kim Campbell.  Thanks for sharing the great recipe.  These sound delicious.  Kim recommends serving them as a breakfast sandwich with egg and cheese and a side of fresh fruit salad.  I hate to say it Kim, but I don't think I would get that far. The biscuits just look to good on their own, I think I would opt to have several of them instead.  Although your way sounds much more nutritious and balanced, so maybe I should take your advice.
   Besides being an RWoP member, Kim has entered other cooking competitions with her passion for food and mad cooking skills.  She was in the Cleveland, Ohio Aetna Healthy Food Cook Off, and the  Oyster Cook Off in  Maryland, where she took a 2nd place in soups.  Congratulations Kim on your win, and keep up the good work.  Thanks again for sharing your terrific recipe with all of us here.  Biscuits like bacon, fall near  and dear to my heart, so you certainly have a winning recipe in my book with this one.
Bacon Biscuits

1/2 pound bacon, thinly sliced, fried and drained
2 c. flour
1 Tbs. baking powder
¾ c. + 1 Tbs. butter
¼ c. cream
¼ c. maple syrup
6 fried eggs
6 slices of cheese

In food processor, add flour, baking powder and butter. Pulsate until fine. Add bacon, cream and maple syrup and process into ball. Take dough from food processor and on floured surfaced, roll dough to one inch in thickness. Cut with three inch glass or cookie cutter. Arrange biscuits on lightly greased cookie sheet. Gather up scraps, reroll and cut out more biscuits. Melt butter and brush lightly on top of biscuits. Bake at 425 degrees for 12-15 minutes until they reach a pale golden color. While biscuits are cooking, fry up six eggs. Remove biscuits from oven and slice. Place one slice of cheese and one egg on each biscuits. Serve warm. Garnish with fresh fruit salad.

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Mathew 7:12
So in everything, do to others what you would have them do to you.