\u00c2\u00a0<\/p>\n
1 small tomato, finely chopped<\/span><\/p>\n 1\/2 C. mayonnaise<\/span><\/p>\n 1\/2 C. real bacon bits<\/span><\/p>\n 1\/2 C. shredded Swiss cheese<\/span><\/p>\n 1 small onion, finely chopped<\/span><\/p>\n 1 tsp. dried basil<\/span><\/p>\n 1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits <\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450\u00c2\u00b0 for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1\/2 dozen.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 small tomato, finely chopped 1\/2 C. mayonnaise 1\/2 C. real bacon bits 1\/2 C. shredded Swiss cheese 1 small onion, finely chopped 1 tsp. dried basil 1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits \u00c2\u00a0 In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450\u00c2\u00b0 for 8-10…<\/p>\n