It's like a BLT, but smaller and without the lettuce.
- 8 slices bacon
- 1 tomato chopped
- ½ onion chopped
- 3 ounces shredded Swiss cheese
- ½ cup mayonnaise
- 1 teaspoon dried basil
- 1 16 ounce can refrigerated buttermilk biscuit dough
Turn the oven up to 375 F and lightly grease up a mini muffin pan.
In a skillet on medium heat, cook the bacon until it's evenly brown, then let it drain on paper towels. Crumble the bacon into a medium mixing bowl, then add the tomato, onions, cheese, mayonnaise, and basil.
Separate the biscuit dough into halves horizontally. Place each half into the prepped pan. Fill each biscuit half with the bacon mixture.
Bake those biscuits for 10 to 12 minutes, or until golden brown.