Some mornings, ya just need a little bacon.  This thought, well really weekend obsession, began yesterday as I was in down dog centering and focusing my mind… on bacon.  Is that wrong?  I immediately left class, drove directly home, and told Paul (with a bit too much enthusiasm), “I’m starving, let’s go to breakfast.  And I’m gonna get bacon!”

Hence why I chose today’s recipe.  As I crumbled the many strips of bacon, making a pile of meaty crumbles, I realized maybe I’ve taken this a bit too far.  We even shared a bacon, avocado breakfast burrito as I baked this morning.

So I started to stand a little taller, tighten muscles, and pulled in my tummy (which is to say I sucked in my buddha belly) in an attempt to counterbalance the fatty, deliciousness that is bacon.

However, with all of that said, I would make this recipe a thousand over and twice on Sunday.  It’s a little biscuit of heaven… light, savory, and you can’t go wrong with the bacon/cheddar combo.  I thought the flavors would be really bold, but in fact they slowly unveil themselves with every bite.

I told Paul that this would be a great camping treat.  I can see waking up on a chilly morning, snuggling around a mug of tea as steam rises from it, and eating a warm, bacon cheddar biscuit while surrounded my red woods.  Can you tell I miss Big Sur?

Definitely a keeper!  Enjoy!

Bacon Cheddar Biscuits (care of Sunny Anderson, food network.com)

Side Note:  I skipped the egg wash step for no other reason than I accidentally forgot it.  But it would give them a nice, finished look.

INGREDIENTS:  2 cups flour, 1 tablespoon baking powder, Kosher salt, 1 teaspoon paprika, 1 teaspoon onion powder, 1 cup milk, 1/2 cup butter, melted, 8 strips bacon, cooked until crispy and crumbled, 1 cup shredded Cheddar cheese, 1 egg

DIRECTIONS:  Heat the oven to 425 degrees F.  In a large bowl add the flour, baking powder, 1 teaspoon of salt, paprika, and onion powder. Mix to blend then make a well in the center of the bowl and add the milk, butter, bacon and cheese. Mix gently with a wooden spoon. The dough will be wet and sticky. Using a 1/4 cup measure or ice cream scoop, portion the batter onto a baking sheet, leaving an inch or so around each biscuit.  In a small bowl, beat the egg with a splash of water and then brush this mixture on the top of each biscuit. Bake in the oven until the biscuits are golden brown and a toothpick inserted in the center of one comes out clean, 20 to 22 minutes.