Preheat oven to 350 degrees F. In a large skillet, cook asparagus in hot butter over medium heat abut 6 minutes or until crisp-tender. Remove asparagus from skillet.

Add eggs, salt, and pepper to skillet. Using a spatula, lift and fold cooked egg, letting uncooked egg run underneath. Cook 4 minutes or until almost set; stir in red pepper and asparagus. Remove from heat.

Arrange bottoms of biscuits in a 15x10x1-inch baking pan; divide egg mixture and Swiss cheese among biscuit bottoms. Add tops. Bake, uncovered, for 5 to 8 minutes or until heated through and cheese is melted. Makes 8 (2-biscuit) servings

In a large bowl, mix 1-3/4 cups all-purpose flour, 1/2 cup cornmeal and 1 tablespoon baking powder. Using pastry blender, cut 1/4 cup butter into flour mixture until butter is the size of small peas. Add 3/4 cup shredded cheddar cheese (3 ounces), 4 slices bacon, crisp-cooked, drained and crumbled, 2/3 cup milk, 1 egg, lightly beaten and 2 tablespoons snipped fresh chives; stir until moistened. Turn out onto floured surface. Knead lightly 4 to 6 strokes or until dough just holds together. Pat or roll to 8-inch square that is 1/2 inch thick. Using sharp knife, cut into sixteen 2-inch squares. Transfer to lightly greased baking sheet; brush with additional milk. Bake in 425 degree F oven 10 to 12 minutes or until golden brown. Remove; cool on a wire rack. Serves 16.

Split biscuits in half and wrap in foil. Reheat in a 350 degree F oven for 20 minutes or until warm. Spoon egg mixture atop split biscuits; top with cheese.