| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Biscuits | 10 | Servings | |
INGREDIENTS
| 2 | sl | Bacon; lean |
| 2 | pk | Refrigerator biscuits; buttermilk |
| 1 | ts | Mustard; mild |
| 3/4 | c | Sharp cheddar cheese; grated |
INSTRUCTIONS
Heat oven to 450F. Line bottom and sides of 9 x 5 x 3" loaf pan with foil, leaving 2" overhang on each side; grease foil. In small skillet over medium heat, cook bacon until crisp; drain on paper towel. Crumble. Arrange biscuits from one package in single layer in prepared pan. Spread mustard over biscuits; sprinkle cheese and crumbled bacon over mustard. Arrange biscuits from second package in single layer over cheese. Bake bread 10 minutes; cover pan loosely with foil; bake 10 minutes longer. Cook in pan on wire rack 5 minutes. Use foil overhangs to life bread from pan; peel off and discard foil. Serve bread warm, cut into 3/4" slices. Recipe by: Cynthia Colmenero Posted to MC-Recipe Digest by Cynthea <Cynthea@aol.com> on Mar 25, 1998
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