Growing up, this was my absolute favorite breakfast. It was a bastardized version of my grandma’s baking powder biscuits recipe, and was definitely a treat.
Though I’ve since discovered I’m allergic to wheat, I occasionally misbehave myself enough to indulge in this recipe. Nom.
2 cups flour
3 tsp baking Powder
1 tsp salt
1/2 tsp oregano
1/3 cup shortening
3/4 cup milk
2 cups sharp cheddar cheese, shredded
12 strips cooked bacon, crumbled
1/4 tsp garlic salt
1 tomato, sliced thin
6 strips bacon, crumbled
3/4 tsp oregano, or to taste
Preheat oven to 450.
In a medium sized bowl, mix together flour, baking powder, salt, and oregano.
Measure shortening into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The ideal is to work it in until it’s evenly distributed throughout, in very small pieces.
Add milk, stir until dough comes together. Don’t over stir or beat it.
Add 1/2 cup of the cheese, and about half of the bacon. Stir until incorporated.
On a greased cookie sheet or pie plate, spread dough out, forming a crust that is of even thickness – between 1/2″ – 3/4″ thick. Sprinkle with garlic salt
Arrange tomato slices and crumbled bacon on the crust. Scatter remaining cheese over the entire pizza, then sprinkle remaining oregano on top.
Bake for 12-15 mins, or until cooked through.