Cheese-Bacon-Dill Biscuits

Savory muffins great for breakfast or with a bowl of chili!

I've been playing around these muffins for a couple of years now. Sometimes I add less flour. Sometimes more. Less cheese. More cheese. And then around my fourth or fifth muffin I stop myself and say, "Damn, these are pretty good."

I suppose one could add ground ham instead of bacon and they'd be just fine. Even chopped onion. They're quite versatile. I often add whatever cheese I have in the fridge or a combination. For this batch I used an extra sharp cheddar. For my next batch I'll use part pepper jack. 

These are really best the next day. When they are cool, I put them in a large Ziplock back.  To serve, I nuke them until warm. A toaster oven would be great, too. Don't attempt to make 12 or they will come out more like biscuits than muffins. For the mere sake of visual appeal, I made 12 here.

Never walk away from the stove when making bacon.
And be sure to make an extra piece for yourself.

• 3/4 -1, 8oz. brick extra-sharp cheddar cheese, grated
• 6 slices bacon, cooked crisp and then crumbled (1/2 cup)
• 1 cup unsifted flour, or a bit less
• 2 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/4 teaspoon smoked paprika (optional)
• 1 teaspoon dried dill, crushed a bit
• 1 teaspoon onion powder
• 1 egg
• 3/4 cup milk
• 2 tablespoons bacon grease (add oil if needed)

Cut up bacon and fry until brown and fat has been rendered. Remove from pan to drain, saving bacon grease. Grease 12 muffin cups. Do not attempt to use paper liners. They will not peel away from the muffin.

I finally threw out my old muffin tins and invested
in something a bit sturdier. Paper muffin liners
will not work with this recipe.

Coarsely grate the cheese. 

In a medium bowl, blend the flour, baking powder, salt, sugar, onion powder and dried dill. Add the grated cheese and toss with two forks until cheese is coated.  Add the crumbled bacon.

In a small bowl, mix the egg and milk. Add the bacon grease. Add to dried ingredients and mix until flour is incorporated. 

Divide batter into ten muffin tins. Bake in a 400-degree oven for about 15-20 minutes or until the tops just begin to brown and you can see the cheese melting. Remove from tin to a cooling rack and sprinkle with a bit more dill if desired. 

Fill ten cups, not twelve. I filled an even dozen
for "aesthetic" purposes only. If you insist on 12,
bake for less time.

These are especially good a day later. I store them in a large Ziplock bag in the refrigerator and microwave them for about 15 seconds. These are great for "a quick breakfast." I usually fill only 10 cups so they raise higher. If your cheese is unusually sharp, use abut 3/4 of the brick.

Cranberry-Orange Muffins

These moist muffins are stored in a tin in the refrigerator.

This recipe hails from my oldest sister where it is a staple in their household and a "must do" for their older daughter's birthday. Store them in a wax-paper lined tin to ensure their moistness and to allow the flavors to meld. They are fine on their own, but a shmear of cream cheese ain't bad either! Yes, it takes some time to cut each berry in half, but you really don't want little "bits." You want bites!

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon freshly-grated orange zest
• 2/3 cup orange juice
• 1 egg
• 1/4 cup oil
• 1 1/2 cups (about 1/2 bag) cranberries (cut in half)

Preheat oven to 425 degrees.

In a large bowl, stir together the flour, baking powder, baking soda, sugar, salt and zest.

In a separate bowl, mix the egg, oil, orange juice. Add to dry ingredients. Mix well by hand. Add cranberries and mix until combined.

Spray 12 muffin tins with Pam or equivalent. Fill about 3/4 full with batter. Bake for 15 - 20 minutes. Remove and cool on wire rack. Store in an air-tight container in the refrigerator.

Yield: around 12