| 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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