Ok, so these aren't really cajun - no hot spicy stuff for the Kirbster! But there is a lot of yummy bacon flavor! We are headed to the French Quarter in just a few weeks so I wanted to do something with a French or Cajun flavor. I'm still working on a recipe for French Toast doggie style biscuits but these are a fun play on words so close enough.
Kirby loves bacon, actually what dog or human doesn't? These are loaded with sizzling bacon bits and drippings. He was right next me to every second I was in the kitchen intently watching my every move. Maybe hoping some little bits would fall on the floor? The nose Knows!
Cajun Bacun Biscuits
Calories from fat: 3
- 12 oz package bacon
- 1/2 cup bacon drippings
- 2 cups rye flour*
- 2 eggs
- 1/2 cup dry milk
- 1/4 cup water
- Bake bacon in jelly roll pan, or any pan with sides to catch grease, at 350 degrees for 20-25 minutes until crispy brown. You can fry the bacon in a pan but this is so much easier.
- Remove bacon saving grease and bits.
- Crumble bacon into large bowl.
- Add remaining ingredients and thoroughly mix.
- Add just enough water to make the dough stick together - I didn't measure but it was probably close to a 1/4 cup.
- Roll out 1/4 inch thick and cut with cookie cutter.
- Place on a parchment lined baking sheet. These won't rise or spread so you can place them close together.
- I went one step further and brushed an egg wash over the tops before baking just to make them look pastry pretty (that's the French part).
- Bake at 300 degrees for 15 minutes. These bacony biscuits were actually sizzling singing when I pulled them out.
- Let cool on wire rack.
These harden as they cook so they will last several weeks in an airtight container in the refrigerator or months in the freezer. I made 98 2-inch square biscuits. With all that grease they can't be too healthy so I went ahead and froze half knowing these needed to be given as extra special treats not daily treats.
*Kirby likes rye flour but you can replace with whole wheat flour or oat flour.