BACON EGG AND CHEESE BISCUIT ROLLS
Makes:
8 rolls
Prep Time:
20 minutes
Cook Time:
20 minutes
8 slices bacon, coarsely chopped
8 large eggs
3 tbs. cream
1/2 tsp. kosher salt
One 16 oz. container refrigerated Buttermilk Biscuit Dough (8 biscuits)
4 slices cheddar cheese
2 tbs. chopped chives
Nonstick pan spray
INGREDIENTS
1.
In large nonstick frying pan over medium heat, cook bacon, stirring
occasionally, for 5 minutes, or until crisp. Drain bacon on paper
towels and set aside. Drain all but 1 tbs. bacon drippings.
2.
In large bowl, beat eggs with cream and salt.
3.
Return frypan to medium heat and add egg mixture. Cook eggs,
stirring occasionally with rubber spatula, scraping to form large
curds, for 3 minutes or until the eggs are almost set. Stir in bacon
and continue cooking until eggs are just set. Remove pan from
heat.
4.
Preheat Curtis Stone Pocket Pastry Maker for 5 minutes.
5.
On lightly floured work surface, roll each biscuit into a 5-inch
round. Top with 1 slice cheese and 1/8th scrambled egg mixture.
Sprinkle with chives. Roll bottom of biscuit up and around filling.
6.
Spray top and bottom of Pocket Pastry Maker with nonstick spray
and cook 4 rolls, seam side down, for 5 minutes, or until biscuit is
golden throughout. Carefully remove hot biscuits and repeat to
cook remaining 4 biscuits. Serve warm.
METHOD
