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Ingredients:
3 pkgs. (7.5 oz.each) refrigerated buttermilk biscuits
1 (16 oz.) pkg. hickory smoked bacon, cooked and crumbled
1 tsp. olive oil
2/3 cup red and green bell pepper, chopped
3/4 cup chopped onion
1/2 cup real butter, melted
2 oz. Cheddar cheese, shredded

Heat oil in a frying pan, then saute peppers and onion ’till tender. Cut biscuits in bite size pieces and place in a large bowl; add remaining ingredients and stir until well mixed. Pour into a lightly greased tube pan and bake for 30 minutes in an oven preheated to 350 degrees. After removing it from the oven, turn it out onto a serving platter; serve warm. Yield: 10-12 servings.

Ingredients:

2 cups flour, sifted
4 tsp baking powder
1/2 tsp salt
1/4 cup granulated sugar
1 egg
1/4 cup shortening
1 cup milk
2/3 cup well drained cherries, chopped

Combine flour , baking powder, salt and sugar until well mixed. In a separate bowl, beat egg, then add shortening (that has been melted),milk and chopped cherries; mix well. Combine the dry ingredients with egg mixture, stirring until flour is dampened. Don’t over mix. Spoon into greased muffin tins, about 2/3 full. Bake in preheated 400 degree oven for 25 minutes. Test with toothpick in the center. It should come out clean. Yield: One dozen.

Filling:
1 1/2 cups grated Cheddar cheese
1/4 cup chopped olives
2 tsp grated onion
1 tsp prepared mustard
Few drops Worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1/4 tsp celery seed

Combine all Filling ingredients and mix well; set aside.

Biscuits:

1 1/2 cups grated cheddar cheese
3 cups biscuit mix
1 cup milk

Cut 1 1/2 cups grated Cheddar cheese into 3 cups biscuit mix; add 1 cup milk; stir; knead gently. Roll out 1/8″ thick. Cut with round biscuit cutter; place on baking sheet. Place 1 Tbls filling on biscuit and top with another biscuit. Bake @ 450 degrees for 12 minutes. Brush each biscuit with melted butter. Yield: 2 dozen biscuits.