Today is both Alabama Day and National Biscuits and Gravy Day. That’s a winning combination, no doubt. But just how many ways are there to make fluffy biscuits and sausage gravy? Call this country biscuits adjacent.
Over the years we’ve shared some interesting adventures while exploring Alabama more closely, even if only through the travels of the internet. Aside from taking a bit of inspiration from the 50 states, I think we’ve gone about as far as we can with this. Just as devling deeper into the 12 Days of Christmas, it’s time to move on, don’t you think? Opens the door to so many other things we’ve overlooked. I’m always open to suggestions. In the meantime, here’s a recipe that is very filling. If you are looking for something to carry you through the day, hope you give this one a try.
Be blessed in the Lord always.
Bacon Biscuit Pull-Apart Bake
1 tube Southern Grand Biscuits
1/2 Yellow Onion
1 lb Bacon
5 Eggs
1/4 cup Milk
2 cups Mild Cheddar Cheese
Heat oven to 350-degrees. Lightly spray a 9-inch by 13-inch baking dish with cooking spray. Set aside.
Open tube of biscuits. Break biscuits apart, then cut into quarters. Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining half. Dice bacon into bite-size pieces. In a mixing bowl, lightly beat eggs with milk, set aside.
In a skillet over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon, leaving most of the bacon renderings in the skillet. Sauté onions in the bacon drippings until tender. Remove from heat.
Place cut biscuits into the mixing bowl with the eggs. Toss to coat. Stir in bacon, onions and cheese.
Spread mixture out in the prepared baking dish. Cover and cook in the oven for 20 minutes. Uncover, continue to bake another 10 minutes or until golden brown and the eggs set.
Remove casserole from oven, let rest for 5 minutes before serving. Hubby ate his with Salsa. Kiddo did sour cream. I added a little butter. Or enjoy as is.
Lord, make us turn to You; let us see Your face and we shall be saved.
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