CAST-IRON LOADED BREAKFAST BISCUITS

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan. In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese. Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.