How to make bacon cheese biscuits: Recipe that will change your life

You have probably heard of bacon cheeseburgers before, but have you ever tried them as a breakfast, lunch or dinner?

Or are you looking for a healthy and quick recipe?

Well, now you can.

The biscuits are baked and served in a muffin tin, with a little sugar, salt and pepper, but they are made without any cheese.

They are so good, they’re even good as a snack!

They are quick, easy and nutritious!

The biscuits contain no dairy, wheat or gluten and are gluten free, nut free, vegan and vegetarian!

They are rich, creamy and decadent, perfect for any time of day.

These biscuits are a great addition to any breakfast or lunch menu!

Print Recipe Biscuits: A Biscuit Love!

Author: Stephanie Schumann Ingredients 1/2 lb bacon, finely chopped 1/4 cup butter (I use coconut oil), room temperature (about 3/4 lb) 1/8 cup brown sugar 2 eggs 1/3 cup cornstarch 1/6 cup water 3 tbsp chopped parsley or 1/16 tsp dried rosemary (optional) 1 tsp vanilla extract 1 cup cooked rice or other flour 3 cups flour 2 tsp baking powder salt to taste (I used 1/10 tsp) Instructions Preheat oven to 350F and line muffin tins with liners.

Cut bacon into 1-inch slices.

Heat butter and brown sugar in a medium saucepan over medium heat.

Add eggs and cook for 3-4 minutes, or until eggs are cooked and yolks have become thick.

Add cornstech, water, vanilla extract and salt and cook until sugar dissolves.

Add rice and stir to combine.

Cook for 2-3 minutes, until rice is tender.

Remove from heat and add flour and baking powder to combine in a large bowl.

Beat eggs into batter until well combined.

Stir in parsley and rosemary.

Bake for about 10 minutes until biscuits are golden brown.

Allow to cool on a wire rack.

Meanwhile, make the biscuits: Melt butter in a 9-inch skillet over medium-high heat.

Pour in the brown sugar and cook, stirring occasionally, until the mixture thickens.

Add the eggs one at a time, mixing after each addition.

Cook, stirring constantly, until eggs begin to separate.

Pour batter into muffin cups and bake for about 20 minutes.

Remove muffins from the pan and transfer to wire racks to cool completely.


Recipe Notes Recipe adapted from Baked Biscotti with Bacon, Vegan & Gluten Free


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