Bacon & Spinach Breakfast Biscuit Bombs

🥘 Ingredients

• bacon
  1 lb
• black pepper
• butter
  2 tbsp
• buttermilk biscuits
  36 oz
• cooking oil
  2 tsp
• cream cheese
  1/2 c
• garlic
  4 clove
• gouda cheese
  8 slice
• honey
  2.667 tbsp
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• spinach
  10 oz

🍳 Cookware

• large dry pan
• small heatproof bowl
• baking sheets
• whisk
• medium bowl
• small bowl

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 375 degrees. TIP: Keep buttermilk biscuits dough in refrigerator until ready to use; it's easier to work with when cold. Heat a large dry pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, ⏱️ 6 minutes to ⏱️ 10 minutes . Transfer to a paper-towel-lined plate. Carefully pour bacon fat into a small heatproof bowl . (For 12 servings, cook in batches, carefully pouring bacon fat into bowl after each batch.) Once cool enough to handle, halve bacon crosswise.

   buttermilk biscuits: 36 oz, bacon: 1 lb
2. 

   2

   Coat two baking sheets with nonstick cooking spray and set aside. Wash and dry produce. Trim and thinly slice scallions . Peel and mince garlic . Stack gouda cheese and cut into quarters.

   scallions: 4 unit, garlic: 4 clove, gouda cheese: 8 slice
3. 

   3

   Heat a drizzle of cooking oil and 1 TBSP bacon fat in the pan used for bacon over medium-high heat (bacon fat adds tons more flavor!). Add scallions and spinach ; cook, stirring, until spinach is wilted, ⏱️ 1 minutes to ⏱️ 2 minutes . (For 12 servings, cook in batches, wiping out pan and adding another drizzle of oil and 1 TBSP bacon fat after first batch.) Add half the garlic and cook, stirring, until fragrant, ⏱️ 30 seconds to ⏱️ 60 seconds . Use a whisk to whisk in cream cheese and sour cream until melted and thoroughly combined, ⏱️ 30 seconds to ⏱️ 60 seconds . TIP: If needed, stir in a splash of water until mixture reaches a creamy consistency. Transfer filling to a medium bowl .

   cooking oil: 2 tsp, spinach: 10 oz, cream cheese: 1/2 c, sour cream: 3 tbsp
4. 

   4

   Remove biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book (you'll have 15 biscuits; 30 biscuits for 12 servings). On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces (be sure to assemble in this order!). TIP: Assembly might get a little messy, and that's OK! You can also assemble your biscuit bombs directly on the baking sheets.
5. 

   5

   Close filled biscuits, gently stretching dough over filling and pressing lightly to seal the top and bottom edges of dough where possible. Divide biscuit bombs between prepared baking sheets.
6. 

   6

   Place remaining garlic and 1 TBSP butter (2 TBSP for 12 servings) in a second small bowl (microwave-safe). Microwave until butter is melted, ⏱️ 30 seconds to ⏱️ 60 seconds . Brush biscuit bombs with garlic butter. Season tops with a pinch of black pepper and salt . Bake on top and middle racks until biscuit bombs are golden and puffed, ⏱️ 10 minutes to ⏱️ 13 minutes . (For 12 servings, bake in batches. Transfer baked biscuit bombs to wire racks and carefully reuse baking sheets, recoating with nonstick cooking spray after first batch.)

   butter: 2 tbsp, black pepper, salt
7. 

   7

   Drizzle biscuit bombs with honey and let cool for ⏱️ 5 minutes . Divide between plates and serve. (If you have biscuit bombs left over, snack on them as a chef's treat or enjoy for breakfast!) Bacon is fully cooked when internal temperature reaches 145 degrees.

   honey: 2.667 tbsp