RCI-SW.003.0041.001
Hidden Mushroom and Bacon Wraps
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Roark Estate in Grand Prairie, Texas in 1984.
Prep35 min
Cook75 min
Total110 min
Servings4
Difficultybeginner
Ingredients
- buttermilk biscuits1 can
- bacon cooked and quartered5 slices
- 10 whole
Method
1
Preheat the oven to 400°F (200°C).
2
Open the can of buttermilk biscuits and separate each biscuit according to package directions.
3
Flatten each biscuit into a thin disc approximately 4 inches in diameter using your fingers or a rolling pin.
4
Wipe the mushrooms clean with a damp cloth and trim the stems as needed.
5
Place one whole mushroom in the center of each flattened biscuit, then wrap the biscuit dough around the mushroom to enclose it completely.
6
Tuck one piece of cooked bacon into the seam or fold of each wrapped mushroom, pressing gently to secure it.
7
Place the wrapped mushrooms seam-side down on a baking sheet lined with parchment paper.
8
Bake for 15-20 minutes until the biscuits are golden brown and cooked through.
18 minutes
9
Remove from the oven and let cool for 2-3 minutes before serving.