A great soup biscuit/muffin

6 thick slices bacon
2 c flour
1 1/2 Tbs sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp garlic powder
4 tsp dried chives
1/3 c grated Parmesan cheese
1 c shredded sharp Cheddar cheese
1 egg, beaten
1/2 c milk
1/2 c cream of mushroom soup
1/2 c vegetable oil


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to 400

Lightly grease muffin pan

Combine flour, sugar, baking powder, salt, garlic powder, chives, parmesan cheese, cheddar cheese and crumbled bacon. Combine the egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together just to moisten.


Pour batter into prepared muffin pans and bake at 400 for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

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