Yield: 10 Servings
|2 slices||Bacon; lean|
|2 packs||Refrigerator biscuits; buttermilk|
|1 teaspoon||Mustard; mild|
|¾ cup||Sharp cheddar cheese; grated|
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 ¾" slices.
Recipe by: Cynthia Colmenero
Posted to MC-Recipe Digest by Cynthea <Cynthea@...> on Mar 25, 1998