Crust Option 1:
| 1 1/4 | cups Original Bisquick® mix |
| 1/4 | cup butter or margarine, softened |
| 2 | tablespoons boiling water Grease bottom and side of 9-inch pie plate with shortening. Stir Bisquick and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press dough in bottom and up side of pie plate, forming edge on rim of plate. |
Crust Option 2 (My prefered):
Alton Brown's Southern Biscuits
- 2 cups flour
- 4 teaspoons baking
powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 1 tablespoons shortening
- 1 cup buttermilk, chilled (or use 1 cup regular milk with 1Tablespoon of vinegar, any kind)
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Mix in buttermilk, and stir just until the dough comes together. The dough will be very sticky. Grease bottom and sides of a 9-inch pie plate with shortening, press dough into the bottom and side of the pie plate, and form an edge on the rim of the plate. If there is any extra, it makes great biscuits.
Filling:
| 1 | lb of sliced Canadian bacon or ham, chopped |
| 1 | cup shredded Swiss cheese (4 oz) |
| 4 | medium green onions, thinly sliced (1/4 cup) |
| 1 1/2 | cups half-and-half |
| 3 | eggs |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground red pepper (cayenne) |
Sprinkle bacon, cheese and onions over crust. In medium bowl, beat half-and-half, eggs, salt and red pepper with spoon until blended. Pour into crust.Bake 35 to 40 minutes or until edge is golden brown and center is set. High Altitude (3500-6500 ft): Heat oven to 375°F.
