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  • Prep Time (mins)
    10 mins
  • Cook Time (mins)
    25 mins
  • Servings
    5

Original Bacon Egg and Cheese Biscuit

Ingredients

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon freshly cracked black pepper, plus extra for garnish
  • 3 tablespoons bacon crumbles (or substitute chives and/or freshly chopped herbs), optional
  • 4 tablespoons unsalted butter, divided
  • 5 eggs
  • 1 cup unbleached all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup Frigo® Fresh Mozzarella Cheese, plus extra for garnish

Directions

Preheat the oven to 475°F. Prepare a muffin tin by lining 5 of the wells with cupcake liners and lightly spraying with cooking oil.

 

Bring a pot of water to a boil.

 

Meanwhile, in a medium-sized bowl, mix the Frigo® Whole Milk Ricotta Cheese, apple cider vinegar, 1 teaspoon of the freshly cracked black pepper and bacon crumbles together and set it aside.

 

Cube 2 tablespoons of butter and place them in the freezer until needed. Then, microwave the other 2 tablespoons of butter for 30 seconds and set them aside.

 

Carefully add the eggs to the boiling water and boil for 5 minutes. Turn the heat off and allow them to set on the burner for 1 minute. Then, drain the hot water and top the eggs with cold water while preparing the biscuit dough.

 

Combine the flour, sugar, salt, baking powder and baking soda in the bowl of a food processor fitted with a blade. Pulse until just combined (do not over mix). Then, add the cold butter to the food processor and pulse a few times until the mixture sticks together when pinched. Add ½ cup of Frigo® Fresh Mozzarella Cheese and pulse until just combined. Transfer the mixture into the bowl with Frigo® Whole Milk Ricotta Cheese and mix with a rubber spatula until just combined. Then, turn out the dough on to a clean work surface and gently knead until it comes together into a ball. Be careful not to overwork.

 

Peel the eggs carefully and start assembling the biscuits.

 

Pinch off about 2 tablespoons of dough and press it into the lined muffin tin. Repeat until all 5 cupcake liners have a nest of dough. Then, carefully place the peeled eggs in the dough. Using roughly 1/4 cup of dough, carefully shape a biscuit around each egg, until they’re all completely covered.

 

Then, brush the stuffed biscuits with the melted butter and top with cracked pepper and extra shredded Frigo® Fresh Mozzarella Cheese. Place them on the middle rack of the oven and bake for 5 minutes. Reduce the heat to 400°F and bake for another 6 minutes, or until golden brown.

 

Allow the biscuits to cool slightly to the touch and then serve. Enjoy!

 

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.