Bacon and Cheese Pull Apart Biscuits

Sip + Sanity | Linda Feller

Bacon and Cheese Pull Apart Biscuits are made with sweet + flaky store-bought biscuits, savory bacon and nutty Gruyere cheese! Make this when company comes for breakfast for all the oohs and ahhs!

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Bread, Breakfast

American, French

426 kcal

Equipment

9"x5" loaf pan

Ingredients

½ tablespoon olive oil
2 shallots, chopped
kosher salt + fresh cracked black pepper
1 tablespoon fresh thyme, chopped
1 cup cooked bacon, crumbled
3 tablespoon unsalted butter, softened
1½ cups Gruyere cheese, shredded (or comté or emmental)
1 can Pillsbury Grands Flaky Biscuits, or any brand that comes in 8 biscuits to a 16 oz can, as long as they are 'flaky'

Instructions

Preheat the oven to 350°F. Prepare a 9"x5" loaf pan with a sheet of parchment, trimmed to fit from end to end. Let it hang over the long sides so you can lift the entire loaf out of the pan later.
Heat the olive oil in a nonstick skillet over medium heat. Add the shallots and season with salt + pepper. Cook until golden and tender, 5 to 6 minutes. Remove them to a mixing bowl.
To the shallots, add fresh thyme, crumbled bacon and softened butter. Mix to combine.
Divide each biscuit into 2 thin layers (so you end up with 16). Spread 1 tbsp of the bacon mixture on each biscuit. Sprinkle with shredded cheese. Stack 8 layers together and transfer to the loaf pan. Repeat with the remaining 8 layers. If there is remaining bacon mixture or cheese, sprinkle them on top.
Bake for 40 minutes. Check at about 30 minutes and tent with foil if the edges are getting too brown. To ensure it's cooked through, a thermometer inserted in the center of the loaf should read 190°F.
Remove from the oven and allow to rest for 5 minutes before lifting the loaf out of the pan.

Nutrition

cheese, oven, semi-homemade, stove top

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