Tuesday, March 20, 2012
• 8 slices bacon
• 2 cups biscuit mix
• 1/2 cup milk
• 1/4 cup light brown sugar
• 1 cup shredded extra-sharp cheddar
• 1 cup maple syrup
• 1/2 cup grainy mustard
Preheat oven to 375°F. Spray baking sheet with cooking spray.
Arrange 8 slices of bacon on slotted baking sheet and bake to crisp, 15-18 minutes. Once cool, coarsely chop.
Stir biscuit mix and milk until soft dough forms. Place dough on surface generously dusted with mix; gently roll mix into a ball. Knead about 10 times.
Roll dough out into a rectangle, about 8x15”. Sprinkle with brown sugar, cheese and cooked bacon, leaving a one-inch border.
Starting on the longer side of the dough, roll into a tight log shape and pinch edge to seal.
Cut into 12 slices, about 1-inch thick. Place slices onto prepared sheet.
Bake 10-12 minutes, or until light golden and cheese is melted.
In a small sauce pot over medium-high heat, warm the maple syrup. Once warm, stir in mustard. Serve alongside pinwheels for dipping.