Bacon & Spinach Breakfast Biscuit Bombs

🥘 Ingredients

• bacon
  8 strips
• black pepper
  1 tsp
• butter
  2 tbsp
• buttermilk biscuits
  15 pieces
• cooking oil
  1 tbsp
• cream cheese
  4 oz
• garlic
  3 cloves
• gouda cheese
  4 slices
• honey
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sour cream
  ½ cup
• spinach
  5 c

🍳 Cookware

• large pan
• small bowl
• baking sheets
• medium bowl

1. 

   1

   sour cream bacon buttermilk biscuits spinach cream cheese garlic honey gouda cheese scallions salt butter cooking oil black pepper

   sour cream: ½ cup, bacon: 8 strips, buttermilk biscuits: 15 pieces, spinach: 5 c, cream cheese: 4 oz, garlic: 3 cloves, honey: 2 tbsp, gouda cheese: 4 slices, scallions: 2 stalks, salt: 1 tsp, butter: 2 tbsp, cooking oil: 1 tbsp, black pepper: 1 tsp
2. 

   2

   Adjust racks to top and middle positions and preheat oven to 375°F. Keep biscuit dough refrigerated until ready to use as it is easier to handle when cold. Heat a large pan over medium-high heat. Add bacon and cook, turning occasionally, until crispy ⏱️ 8 minutes . Transfer to a paper-towel-lined plate and carefully pour bacon fat into a small bowl . Once cool enough to handle, halve bacon crosswise.
3. 

   3

   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.
4. 

   4

   Heat a drizzle of cooking oil and 1 tbsp bacon fat in the same pan over medium-high heat. Add scallions and spinach and cook, stirring, until spinach wilts ⏱️ 2 minutes . Add half the garlic and cook until fragrant ⏱️ 45 seconds . Whisk in cream cheese and sour cream until melted and combined ⏱️ 45 seconds . If needed, stir in a splash of water to reach a creamy consistency. Transfer filling to a medium bowl .
5. 

   5

   Remove buttermilk biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book. On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces, assembling in this order.
6. 

   6

   Close filled biscuits, gently stretching dough over filling and pressing lightly to seal the top and bottom edges. Divide biscuit bombs between prepared baking sheets.
7. 

   7

   Place remaining garlic and 1 tbsp butter in a microwave-safe bowl. Microwave until butter melts ⏱️ 45 seconds . Brush biscuit bombs with garlic butter and season tops with black pepper and salt. Bake on top and middle racks until golden and puffed ⏱️ 12 minutes .
8. 8

   Drizzle biscuit bombs with honey and let cool ⏱️ 5 minutes . Divide between plates and serve immediately or store in the fridge for later.