Tater Tot Biscuits
I created this Foxy Cuisine Original as tribute to the tater tot. Why mix tater tots into a biscuit? Simply because I could and someone should. Following a standard biscuit recipe then adding processed tater tots to the mixture really gives this biscuit phenomenal flavor. But why stop there! So I filled each biscuit with Monterey jack cheese and then topped them with bacon, green onions and more shredded jack cheese. Every morsel of this Tater Tot Biscuit is bursting with flavor.

PREP TIME: 2 Hours and 45 minutes COOK TIME: 30 minutes

BISCUIT INGREDIENTS

• 2 1/2 Cups All-Purpose Flour - 1,140 Calories
  
• ​5 Tbsp. Baking Powder - 30 Calories
• ​3 Tbsp. Garlic Powder - 96 Calories
  
• 1 Tbsp. Granulated Sugar - 45 Calories
  
• 1 Tbsp. Salt - 0 Calories
  
• ​4 Tbsp. Lard, Room Temperature - 460 Calories
  
• 30 Tater Tots, Thawed - 480 Calories
  
• 1 Cup of Milk, Whole - 148 Calories
• ​8 Pieces Cheddar Jack (3/4 oz. each) - 664 Calories
  

TOPPING INGREDIENTS

• ​1/4 Cup Green Onions, Chopped - 16 Calories
  
• ​4 oz. Cheddar Jack, Shredded - 448 Calories
  
• ​4 Slices Bacon Thick, Cooked and Crumbled - 280 Calories
  

SERVES 9: 423 Calories per Biscuit

DIRECTIONS:

1. Heat the oven to 450°F. In a medium bowl, stir 2 cups of the flour with the baking powder, garlic powder, sugar and salt until mixed. Blend in the lard using your hands or fork, until mixture looks like fine crumbs.
   
2. Use a processor to make the tater tots into crumbled pieces. Add to mixing bowl and stir until blend with the dry ingredients.
   
3. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl. The dough will be soft and sticky, cover bowl with plastic wrap and let rest for 20 minutes.
   
4. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. To knead dough for 5 minutes until it feels springy and smooth.
   
5. On the floured surface, flatten dough evenly until dough is 1/2 inch thick.
   
6. Add a piece of cheddar jack to a section of the dough where you can easily fold the dough over the cheese to lock it inside. Once the cheese is folded inside you can cut the biscuit. 
   
7. Before cutting each biscuit, use the 1/2 cup of floor on a small plate to dip a 2 1/2-inch cutter (Star cookie cutter was used for this recipe.) into flour to lightly coat it. This allows it to cut cleanly through the dough without sticking.
   
8. To cut, push the cutter straight down through the dough without twisting or turning. Remove cutter and then biscuit to prepare for final topping mixture.
   
9. ​Mix topping ingredients in a bowl. Spread the mixture onto a flat plate or cookie sheet. Then gently press each biscuit into the topping mixture.
   
10. Once the biscuits are topped with the bacon, cheese and onion place them on an ungreased cookie sheet about 1/2 inch apart.
    
11. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

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