1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375
Lightly grease a mini muffin pan...
In a skillet over medium heat, cook bacon until evenly brown.
Drain on paper towels.
Crumble bacon into a medium mixing bowl,
mix with tomato, onion, cheese, mayonnaise and basil
Separate biscuits into halves horizontally.
Place each half into cups of the prepared mini muffin pan.
Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes
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