Butter for muffin tins
2 cups biscuit mix
5 slices bacon, fried crisp, drained and crumbled
2/3 cup milk
1 egg, beaten
12 1/2-inch cubes of Wisconsin Emmentaler Swiss Cheese
Preheat oven to 400F. Generously butter a 12-muffin pan. Set aside.
Stir biscuit mix and bacon together in medium bowl. Add milk and egg, stirring just until blended. Divide half the batter among the 12 muffin cups. Place Swiss Cheese cube in the center of each. Top with remaining batter, spreading to cover cheese completely.
Bake for 25 minutes, until golden. Serve hot.
This recipe courtesy of Wisconsin Milk Marketing Board.