Bacon & Spinach Breakfast Biscuit Bombs

1 lb bacon

4 scallions

4 cloves garlic

8 slices gouda cheese

10 ounces spinach

1/2 cup cream cheese

3 Tbsp sour cream

36 ounces buttermilk biscuits

8 tsp honey

2 tbsp butter

2 tsp cooking oil

Adjust racks to top and middle positions and preheat oven to 375 degrees. TIP: Keep biscuit dough in refrigerator until ready to use; it’s easier to work with when cold. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Transfer to a paper-towel-lined plate. Carefully pour bacon fat into a small heatproof bowl. (For 12 servings, cook in batches, carefully pouring bacon fat into bowl after each batch.) • Once cool enough to handle, halve bacon crosswise.

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 slices and cut into quarters.

Heat a drizzle of oil and 1 TBSP bacon fat in pan used for bacon over medium-high heat (bacon fat adds tons more flavor!). Add scallions and spinach; cook, stirring, until spinach is wilted, 1-2 minutes. (For 12 servings, cook in batches, wiping out pan and adding another drizzle of oil and 1 TBSP bacon fat after first batch.) • Add half the garlic and cook, stirring, until fragrant, 30-60 seconds. • Whisk in cream cheese and sour cream until melted and thoroughly combined, 30-60 seconds. TIP: If needed, stir in a splash of water until mixture reaches a creamy consistency. • Transfer filling to a medium bowl.

Remove biscuits from package. Split each biscuit horizontally about three-quarters of the way through, then open like a book (you’ll have 15 biscuits; 30 biscuits for 12 servings). • On one side of each opened biscuit, place one gouda piece, 1 heaping tsp spinach filling, and 1-2 bacon pieces (be sure to assemble in this order!). TIP: Assembly might get a little messy, and that’s OK! You can also assemble your biscuit bombs directly on the baking sheets.

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

Place remaining garlic and 1 TBSP butter (2 TBSP for 12 servings) in a second small microwave-safe bowl. Microwave until butter is melted, 30-60 seconds. • Brush biscuit bombs with garlic butter. Season tops with a pinch of pepper. • Bake on top and middle racks until biscuit bombs are golden and puffed, 10-13 minutes. (For 12 servings, bake in batches. Transfer baked biscuit bombs to wire racks and carefully reuse baking sheets, recoating with nonstick cooking spray after first batch.)

Drizzle biscuit bombs with honey and let cool for 5 minutes. • Divide between plates and serve. (If you have biscuit bombs left over, snack on them as a chef’s treat or enjoy for breakfast!)