Post by Loupy on Oct 31, 2013 15:34:40 GMT -7
Apple Bacon Sticky Biscuits
From: Cheryl @ tidymom.net/
The sweet and salty flavors of the apple and bacon make these sticky biscuits stand out, for breakfast or dessert.
You don’t want to over bake these, so keep an eye on them and remove from the oven as soon as then start to turn a golden brown (about 9-11 minutes). Place on a cooling rack for only 2 minutes then invert the muffin pan onto a baking sheet to remove the biscuits. Be sure to scrape out any topping that remains in the the muffin cups. If you like them extra sticky, like I do, you can drizzle a little more caramel dip on them and enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 sticky biscuits
Ingredients
1 16 ounce Marzetti Old Fashioned Caramel Dip
1/2 - 1 cup chopped pecans
2¼ cups baking mix
2/3 cup milk
2 tablespoons brown sugar
1/4 teaspoon apple pie spice
3 slices cooked bacon, crumbled
1 cup chopped apple (1-2 small apples)
Instructions
Heat oven to 425°.
Spray bottom and sides of 12 regular size muffin cups.
Combine pecans and 1½ cups caramel dip in a small cup or bowl.
Evenly divided caramel pecan topping among the muffin cups, and set aside.
Using a medium bowl and a fork, combine the baking mix, milk, brown sugar and apple pie spice until a dough forms.
Fold in chopped apple pieces and crumbled bacon until well incorporated.
Place spoonfuls of dough in each muffin cup over caramel dip.
Bake 9-12 minutes or until golden brown.
Place muffin pan on cooling rack; cool for just 2 minutes.
Place a baking sheet upside down over muffin pan and carefully turn baking sheet and muffin pan over to remove biscuits.
Scrape out any topping that remains in the pan and place on biscuits.
Drizzle tops with additional caramel dip if desired.
Serve warm or room temperature.
Notes
Do not let the biscuits cool for longer than 2 minutes in the pan or the topping will become too hard and not release with the buns when you invert the muffin pan onto the baking sheet.
These biscuits can be stored in an air tight container -- they were even better the second day!
Copyright © 2013 Tidy Mom All Rights Reserved
From: Cheryl @ tidymom.net/
The sweet and salty flavors of the apple and bacon make these sticky biscuits stand out, for breakfast or dessert.
You don’t want to over bake these, so keep an eye on them and remove from the oven as soon as then start to turn a golden brown (about 9-11 minutes). Place on a cooling rack for only 2 minutes then invert the muffin pan onto a baking sheet to remove the biscuits. Be sure to scrape out any topping that remains in the the muffin cups. If you like them extra sticky, like I do, you can drizzle a little more caramel dip on them and enjoy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 12 sticky biscuits
Ingredients
1 16 ounce Marzetti Old Fashioned Caramel Dip
1/2 - 1 cup chopped pecans
2¼ cups baking mix
2/3 cup milk
2 tablespoons brown sugar
1/4 teaspoon apple pie spice
3 slices cooked bacon, crumbled
1 cup chopped apple (1-2 small apples)
Instructions
Heat oven to 425°.
Spray bottom and sides of 12 regular size muffin cups.
Combine pecans and 1½ cups caramel dip in a small cup or bowl.
Evenly divided caramel pecan topping among the muffin cups, and set aside.
Using a medium bowl and a fork, combine the baking mix, milk, brown sugar and apple pie spice until a dough forms.
Fold in chopped apple pieces and crumbled bacon until well incorporated.
Place spoonfuls of dough in each muffin cup over caramel dip.
Bake 9-12 minutes or until golden brown.
Place muffin pan on cooling rack; cool for just 2 minutes.
Place a baking sheet upside down over muffin pan and carefully turn baking sheet and muffin pan over to remove biscuits.
Scrape out any topping that remains in the pan and place on biscuits.
Drizzle tops with additional caramel dip if desired.
Serve warm or room temperature.
Notes
Do not let the biscuits cool for longer than 2 minutes in the pan or the topping will become too hard and not release with the buns when you invert the muffin pan onto the baking sheet.
These biscuits can be stored in an air tight container -- they were even better the second day!
Copyright © 2013 Tidy Mom All Rights Reserved
