Midnight Madness

Have you ever had a hankering for something, but because it's so late at night, the only way you're going to get it is by making it?  Last night I was dying to have a bacon, egg, and cheese biscuit, but unfortunately no one sells them at 11:30 pm!  Instead of making the classic BEC biscuit, I decided to live on the wild side and make them muffin style.  The original recipe called for canned biscuits, but I opted to use The Best Biscuits Ever (from previous post).  These are the same concept as the Chicken Pot Pie Cupcakes.  The final result was delicious!!! 

The Best Biscuits Ever

2 cups all-purpose flour

1 tbsp baking powder

1 tsp salt

1 tbsp white sugar

1/3 cup chilled butter cut into small pieces

1/4 cup heavy cream or buttermilk

3/4 cup milk

Preheat oven to 425 F.  Mix together first four ingredients in stand-mixer or food processor.  If using stand-mixer, metal cookie paddle attachment works best.  Add butter and mix until crumbly.  Gradually stir in buttermilk or cream and milk.  I used buttermilk for these.  On floured surface, knead dough 8-10 times.  For this recipe I rolled the dough out to about 1/2 inch to make 12 biscuits.  When normally making biscuits, I roll out to about an inch in thickness, making 6 jumbo biscuits.

Bacon, Egg, and Cheese Biscuit Muffins 

1 batch The Best Biscuits Ever dough
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon
salt and pepper

Cook the bacon in a pan or in the oven until it is slightly crispy.  (I baked mine.  Less smell and mess!)  Chop into small pieces and set aside. 

Preheat the oven to 425 F. 

Whisk together eggs, milk, a pinch of salt, and pepper to taste and set aside.  Flatten out each biscuit until it is slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup, being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. 

Divide the cheese evenly into each of the biscuit cups and then pour egg in, filling each cup only 1/2 way.  You may still have some of the egg mixture left over.  That's ok!  Resist the urge to fill the cups all the way up or they will overflow into a big mess while cooking.  Sprinkle bacon on top of the egg.

Bake for 13 to 15 minutes or until biscuits are light brown around edges and eggs are set.  If egg overflows during baking, just remove the excess when you are loosening the muffins.   

Serve warm.

 
Original recipe from cookingwithmykid.com