Bacon Biscuit Pull-Aparts

When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a dinner side.Bacon Biscuit Pull-Aparts

The result is soft, cheesy gooey yummyness. They were just as good left over (although I’m surprised there were any leftovers at all!).

Bacon Biscuit Pull-Aparts
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Use a 8"-9" cast iron skillet for best results. You can use an 8" skillet too, but you'll have to use one less biscuit (trust me on this).
Ingredients
  • 5 slices thick-cut bacon (or 1/4th of a breakfast sausage roll)
  • 1 tablespoon unsalted butter, melted
  • One tube biscuit dough
  • 6 thin slices fresh mozzarella
  • 1 cup Sharp cheddar cheese, shredded
  • Real maple syrup, warmed (for serving)
Instructions
  1. Preheat oven to 350 F.
  2. Cook bacon (or sausage) and let drain on a paper towel.
  3. Brush butter around the inside of a 9" cast iron skillet.
  4. Place biscuits in skillet. You'll want to pack them in much like dinner rolls.
  5. Top with mozzarella, the bacon (or sausage) and cheddar.
  6. Bake for 15-20 minutes.
  7. Serve topped with warm maple syrup.

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