| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Picnics, Breads, Snacks |
1 |
10" loaf |
INGREDIENTS
| 11 |
|
Bacon slices, cooked and crumbled |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
sm |
Onion, chopped |
| 3 |
|
10 oz. cans refrigerated buttermilk biscuits |
| 1/2 |
c |
Butter or margarine, melted |
INSTRUCTIONS
Combine first three ingredients. Cut each biscuit into fourths. Dip
one-third of biscuit pieces into melted butter, and place in a lightly
greased 10 inch Bundt pan. Sprinkle with half of bacon mixture.
Repeat layers with remaining biscuit pieces and bacon mixture, ending
with biscuit pieces.
Bake at 350°F for 40 minutes or until golden. Cool bread in pan 10
minutes; invert onto a serving platter, and serve immediately. Yield:
1 (10 inch) round loaf. Typed in MMFormat by cjhartlin@email.msn.com
Source: Southern Living Summertime Magazine 1999
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Jun
22, 1999
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