We eat well. Generally speaking, our meals are healthy and balanced. But there are days around here when neither of us feels like cooking. Yesterday was one of those days. John’s been fighting a headache all day and I worked. It was busy! After work, I had a doctor’s appointment (nothing serious, just a prescription renewal) and the thought of getting home and relaxing was a welcome one.
On the way home, John commented that there were really no leftovers left in the fridge and he hadn’t taken anything out of the freezer so Grilled Cheese sandwiches sounded pretty good. Thing is, I’d had a Grilled Cheese sandwich for dinner the previous night, so I didn’t really feel like having another one.
I decided on biscuits, bacon, and eggs. While perusing the recipe, though, I decided to change to Cheese and Bacon Swirls. Real heart healthy, I know. Sometimes, though, you just want something that’s easy, comforting, hot, and… well, just yummy!
This recipe is based on the old stand-by, Baking Powder Biscuits. Once the dough is made, with cheese in it, it’s rolled out to an 18x9x1/4″ rectangle, brushed with melted butter and mustard and sprinkled with crisp, cooked bacon. I did say it’s anything but heart healthy, right? It’s then rolled up and sliced, then baked.
A light salad and a cup of Assam tea on the side and I was happy! Obviously, it’s not the greatest dinner but these would be lovely on a lazy Saturday morning… instead of a cinnamon roll (I prefer savoury to sweet, anyway).
Cheese and Bacon Swirls
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded aged Cheddar
- 1/2 tsp celery seed
- 1/3 cup shortening
- 3/4 cup milk
- 2 tbsp butter melted
- 1 tbsp Dijon mustard
- 8 slices crisp, cooked, and crumbled bacon
Preheat oven to 450ºF
In a large mixing bowl, mix together the flour, baking powder, and salt. Cut in the shortening until the mixture resembles coarse meal. Add the grated Cheddar cheese and celery seed; mix well. Make a well in the dry ingredients and pour in the milk all at once. Stir quickly with a fork until the dough comes together. Turn onto a lightly floured board and knead gently 10 – 12 strokes (the less handling the better).
Roll out the dough to a 18 x 9 x 1/4″ rectangle. Blend the melted butter and the Dijon mustard and brush the mixture over the dough; sprinkle with the bacon bits. Beginning at the long side, roll up the dough like you would a jelly roll; seal the edge and cut into 1/2″ slices. Bake, cut side down, on a greased or parchment-lined baking sheet for about 12 minutes.