Bacon. Cheese. What could be better? I bake these in a mini muffin tin but I call them biscuits not muffins since to me, muffins are sweet. You would make these to accompany ribs for a BBQ or maybe to go with an all vegetable supper. I know this much; when I show up with these, there are never any left!
Prep Time: 15 minutes Cook Time: 15-20 minutes
2 cups all purpose flour
3 tablespoons baking powder
½ teaspoon salt
Pinch granulated sugar
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon dry mustard
Pinch dried thyme
1 cup sharp cheddar cheese, grated
6 strips bacon, cooked and crumbled
1 egg, beaten
1 cup whole milk
¼ cup vegetable oil
Preheat oven to 400. Grease 2 mini muffin tins with butter or non-stick spray if you prefer.
Mix dry ingredients plus the cheese and bacon together in a bowl. Toss together to coat the bacon and cheese. Beat the egg in a separate bowl; add milk and oil and pour into the dry ingredients. Using a fork, mix together until combined; don’t over mix. Pour into the prepared tins, filling them 2/3 full. Bake 12-15 minutes or until puffy and golden brown and a toothpick comes out clean. Let them sit in the pan to cool for 3 minutes and then remove them; place on a wire rack to cool.
Makes about 3 dozen.