A maple and mustard dipping sauce accents biscuits with bacon bits and cheese.
- 8 slices bacon
- 2 cups biscuit mix
- 1/2 cup milk
- 1/4 cup light brown sugar
- 1 cup shredded extra-sharp cheddar
- 1 cup maple syrup
- 1/2 cup grainy mustard
Pre-heat oven to 375°F. Spray baking sheet with cooking spray.
Arrange 8 slices of bacon on slotted baking sheet and bake to crisp, 15-18 minutes. Once cool, coarsely chop.
Stir biscuit mix and milk until soft dough forms. Place dough on surface generously dusted with mix; gently roll mix into a ball. Knead about 10 times.
Roll dough out into a rectangle, about 8×15”. Sprinkle with brown sugar, cheese and cooked bacon, leaving a one-inch border.
Starting on the longer side of the dough, roll into a tight log shape and pinch edge to seal.
Cut into 12 slices, about 1-inch thick. Place slices onto prepared sheet.
Bake 10-12 minutes, or until light golden and cheese is melted.
In a small sauce pot over medium-high heat, warm the maple syrup. Once warm, stir in mustard. Serve alongside pinwheels for dipping.