Tyler loved these. Doug and I could take it or leave it. I thought they were a bit salty, which probably depends on what brand of dry ranch you use (see my update below for more info on that). They were very filling, I will give you that.- 2 tubes (7.5 oz each) refrigerated biscuits
- 3-4 slices cooked bacon, chopped
- 1 cup cheddar cheese
- 2 Tbsp melted butter
- 1 Tbsp dry ranch seasoning mix
Preheat oven to 375 degrees. Lightly spray a 12 cup muffin tin with cooking spray and set aside. Cut each biscuit into quarters and place in a large bowl. Add the remaining ingredients and mix well.
Divide the biscuit mixture between each muffin cup. Bake for 13-15 minutes or until the rolls are golden brown. Serve immediately.
NOTES: We cooked ours at least 15 minutes and the insides were still pretty gooey. We put them back in for a while, after poking them a little and spreading apart the outside to the heat could get to the inside. I guess it depends on how many biscuits are in each tube. Some have 5 and some have 8. If you get an 8 tube, then each muffin cup is probably going to be a lot more full than if you get a 5 tube. Just be aware.
UPDATE: Guess what all? I just learned something. There are ranch SEASONING packets and ranch DRESSING packets. I think I've always tried to use the dressing packets and whoa boy! Those are full of sodium. This last time I tried again with a seasoning packet. I even compared the nutrition facts on the back in the store and was surprised by the difference. Make sure you grab the right one next time. I know I will.
Makes 12 biscuits
Prep Time: 5 minutes
Total Time: 20 minutes
Recipe from Love Bakes Good Cakes
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