This recipe was adapted from a biscuit recipe of my Grandma Gillen’s. When I was young, she lived about three hours away, so we were always excited to visit her when we could. In the summers we would get to spend a week or two with her, and she would take us swimming and she would always have ice cream in the freezer for us after. I remember running across the hot pavement back to her house and following the white painted lines because I didn’t have shoes on, and that was the cooler footpath.
Grandma was the only I knew that had double ovens except for on the “Frugal Gourmet”, which we would sometimes watch at her house. So those ovens, in my mind qualified her as a gourmet chef and she certainly never proved me wrong.
Two more things that have never proved me wrong is cheesy bacon. So without further adieu, here is the recipe!
- 2 cups buttermilk baking mix
- 1 cup milk I used whole milk
- 1 1/2 cup cheddar cheese shredded
- 6 pieces bacon
- 1/4 cup butter melted
- 1/2 tsp garlic powder
- Fry bacon until crispy, lay on paper towel to dry, break into small pieces. Reserve bacon grease.
- Combine the cheese and baking mix until combined.
- Stir in milk using a wooden spoon until soft dough forms
- Add in crispy bacon
- Add a few tablespoons of baking mix into a bowl.
- Drop dough by heaping tablespoons into flour mix and roll to cover
- Layer dough balls in a bundt pan
- Bake at 400 degrees for 20 minutes or until golden brown
- Combine melted butter and garlic powder and apply the Finishing Touch using a brush
This recipe is best served and eaten immediately out of oven, well, as soon as your fingers can handle it!