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Category: Hot
Prep Time: Cook Time: Total Time:
1 cup baking mix (i.e. Bisquick)
1/3 cup milk
1 tbs minced fresh chives (or 1 tsp dry)
2 oz cream cheese (this measure is APPROXIMATE)
1 scallion, chopped very finely
8-9 slices of bacon
oil for frying
Mix baking mix and chives together. Add milk and stir until dough forms a ball. Depending on atmospheric conditions, you *may* need a drop or 2 more of milk.
Turn dough out on lightly floured surface and knead a few times. Roll out dough about 1/4 inch thick and cut out biscuits. The diameter of my biscuits was about 2 1/2-inches. Cut each biscuit in half.
Mix the cream cheese with the chopped scallion. Put about 1 tsp of cream cheese in the center of each biscuit half. Seal the biscuit dough well around the cream cheese and roll into a ball.
Cut bacon slices in half. Wrap a half bacon slice around each biscuit ball and secure with skewer.
Heat about 2-inches of oil in a deep saucepan to 375 degrees. Fry about 4-5 "bombs" at a time. Fry for about 10 minutes total, turning once. Remove with a slotted spoon and place on a paper-towel covered plate. These may be kept warm in a 200 degree oven while frying subsequent batches.
Makes about 16-18 bombs.
Notes: The amount of bombs you get may vary from mine. I got 8 biscuits out of what I made and I cut those in 1/2. I used about 1 tsp of cream cheese in each. The diameter of my biscuits were approximately 2.5-inches as I used a regular-mouth ball jar as a cutter.
You can use a tube of premade biscuits for this. Just unroll, cut each biscuit in 1/2 and fill with about 1 tsp of cream cheese.
OR
I use Grands Biscuits, cut each in half and flatten (so now you have 16). (one can of biscuits and 8 oz of cream cheese.) Smear some cream cheese in the middle and wrap the biscuit around the cream cheese. Take half a slice of bacon and wrap it around, securing with a toothpick. Bake at 350.
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Bacon Bombs
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Category: Hot
Prep Time: Cook Time: Total Time:
1 cup baking mix (i.e. Bisquick)
1/3 cup milk
1 tbs minced fresh chives (or 1 tsp dry)
2 oz cream cheese (this measure is APPROXIMATE)
1 scallion, chopped very finely
8-9 slices of bacon
oil for frying
Mix baking mix and chives together. Add milk and stir until dough forms a ball. Depending on atmospheric conditions, you *may* need a drop or 2 more of milk.
Turn dough out on lightly floured surface and knead a few times. Roll out dough about 1/4 inch thick and cut out biscuits. The diameter of my biscuits was about 2 1/2-inches. Cut each biscuit in half.
Mix the cream cheese with the chopped scallion. Put about 1 tsp of cream cheese in the center of each biscuit half. Seal the biscuit dough well around the cream cheese and roll into a ball.
Cut bacon slices in half. Wrap a half bacon slice around each biscuit ball and secure with skewer.
Heat about 2-inches of oil in a deep saucepan to 375 degrees. Fry about 4-5 "bombs" at a time. Fry for about 10 minutes total, turning once. Remove with a slotted spoon and place on a paper-towel covered plate. These may be kept warm in a 200 degree oven while frying subsequent batches.
Makes about 16-18 bombs.
Notes: The amount of bombs you get may vary from mine. I got 8 biscuits out of what I made and I cut those in 1/2. I used about 1 tsp of cream cheese in each. The diameter of my biscuits were approximately 2.5-inches as I used a regular-mouth ball jar as a cutter.
You can use a tube of premade biscuits for this. Just unroll, cut each biscuit in 1/2 and fill with about 1 tsp of cream cheese.
OR
I use Grands Biscuits, cut each in half and flatten (so now you have 16). (one can of biscuits and 8 oz of cream cheese.) Smear some cream cheese in the middle and wrap the biscuit around the cream cheese. Take half a slice of bacon and wrap it around, securing with a toothpick. Bake at 350.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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