Texas Cooking

Texas Cooking
* Recipe of the Week Email *

Biscuits All Day

Are you still getting your biscuits out of a can? Basic biscuit-making is quite easy, and the only special thing you need are some biscuit cutters. Today's Recipe of the Week is one of our favorites - Bacon Onion Cheddar Biscuits. I'll be honest, my favorite way to serve biscuits is as an appetizer!

September is National Biscuit Month Follow all of the national food holidays on our American Food Holidays page!

Did you see last week's Spinach Enchiladas with Tomatillo Sauce?

Hey, do you follow us on Pinterest? You can find boards with pictures of our best recipes. Click to Follow Us on Pinterest.

Enjoy this Texas Cooking recipe and have a great week!


You are reading our Recipe of the Week newsletter. In 2019 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.

If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!

Bacon Onion Cheese Biscuits

These biscuits are absolutely wonderful for accompanying any meal, but if made one-third or one-quarter size (watch them carefully in the oven), they are a terrific little appetizer.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1 cup, less 1 tablespoon, milk
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup finely chopped green onions
  • 4 slices of bacon, cooked crisp and crumbled
  1. Preheat oven to 450°F.
  2. Sift dry ingredients into a bowl. Cut in the shortening with a pastry blender. Add the milk, cheese, chopped onion and crumbled bacon, blending quickly, just until dry ingredients are moistened. A sticky dough will result.
  3. Turn the dough out on a floured board. Flour your hands and knead the dough 3 or 4 times. Important: Do not overhandle biscuit dough or biscuits will be tough.
  4. Roll or pat to a 1/2-inch thickness.
  5. Cut with a 2-inch biscuit cutter.
  6. For soft-sided biscuits, place close together on a lightly greased baking sheet or in a lightly greased cast iron skillet (vegetable cooking spray works just fine). For biscuits that are crusty all around, place about an inch apart on a lightly greased baking sheet.
  7. Makes about 12 biscuits.

Bonus Recipes - Biscuits All Day Long with RECIPES.

Kitchen Tools You Need

Lone Star List

Here are 10 things that caught my eye this week!

  1. Food Fidelity: Together Grilled Salmon Steak recipe, Eat the Gains: Chicken Fajita Casserole recipe
  2. The Smoking Ho: Smoked BBQ Fest 2019 PHOTOS - Smoked BBQ Fest took place this past weekend. Twenty barbecue joints converged...
  3. Dallas Morning News: Bootmaker Miron Crosby launching latest collection in Dallas after its runway debut in New York In a 166-year-old factory in Mercedes, Texas, artisans are pegging soles, sanding leather hides and using vintage sewing machines to affix colorful inlays for Dallas-based bootmaker Miron Crosby.
  4. Bon Appetit: The Best Apples for Baking.
  5. New in the Book Pile!
    Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
  6. Saveur: The Proper Way to Cook Okra, According to an Okra Obsessive - "The Whole Okra" author Chris Smith on how to make the most of this underrated vegetable.
  7. MySA: Texas' gift to the nation, Big Bend National Park
  8. NYT Food: My mother's best (and only) dish - Baked Apples
  9. Texas Highways: In Defense of J. Frank Dobie—the Father of Texas Literature.

New Cookbooks We're Reading

Texas Cooking's Monthly Newsletter
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.

Unsubscribe from the Recipe of the Week Newsletter