Bacon and Cheese Stuffed Biscuits
Refrigerated biscuit halves wrapped around a block of sharp cheddar and crisp chopped bacon, brushed with butter and baked at 400°F until light golden brown.
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Ingredients
- 1 can refrigerated biscuits 8 biscuits; split each in half
- 8 ounces sharp cheddar cheese cut into 16 half-ounce blocks
- 4 slices bacon cooked until crisp and chopped
- 1/4 tablespoon butter salted and melted
- oregano a light sprinkling
Instructions
- Heat the oven to 400°F and line a baking sheet with parchment paper.
- Split each of the 8 biscuits in half to make 16 pieces.
- Put one block of cheddar and a sprinkle of chopped, cooked bacon in the center of each biscuit piece.
- Wrap the dough around the bacon and cheese, seal any holes on the outside, and roll each piece into a ball.
- Brush the balls with melted butter and sprinkle lightly with oregano. Set them about 1 inch apart on the prepared sheet. Bake for 12 to 15 minutes, until the outsides are light golden brown.
- Let the biscuits cool for a few minutes before serving warm or at room temperature.
Notes
The oregano is a light sprinkling with no set amount and is not counted in the nutrition. Refrigerate leftovers within 2 hours.
Nutrition
Serving: 1servingCalories: 156kcalCarbohydrates: 13.9gProtein: 5.7gFat: 8.6gSodium: 401mgFiber: 0.2gSugar: 2.2g