Bonnies Breakfast Biscuits Recipes

BREAKFAST BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place biscuits 2 inches apart on an ungreased cookie sheet. Bake in preheated oven for 8 to 11 minutes or until golden brown.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
• In a large bowl, beat together eggs and milk. Heat a lightly oiled skillet over medium heat. Scramble eggs to your liking.
• Cut open biscuits, lightly butter, layer with eggs, bacon, and cheese.

BREAKFAST BISCUITS

Steps:

• For the biscuits: Preheat the oven to 450 degrees F.
• Whisk together the flour, powdered milk, baking powder, sugar, cream of tartar, salt and cayenne pepper in a medium bowl. Using a pastry cutter, cut the butter bits and shortening into the dry mixture until blended thoroughly. Mix in the cheese, then fold in the buttermilk until the dough comes together.
• On a lightly floured surface, turn out the dough and press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes, then set aside to cool a little.
• For the sandwiches: Next, add the sausage patties to a skillet over medium heat and fry until cooked through. Set aside and keep warm. In the same skillet, fry the eggs, turning them over to cook the yolks through.
• Now make a sandwich by cutting a biscuit in half. Put a sausage patty on the bottom half. Top with an egg, some hot sauce and a slice of cheese. Cover with the top and eat, or wrap in foil to keep warm.

EASY HOMEMADE BREAKFAST BISCUITS

Steps:

• Gather the ingredients. Position a rack in the center of the oven and heat to 450 F.
• In a large bowl, stir together the flour, baking powder , and the salt.
• Cut in the shortening using a pastry cutter or two knives until the mixture resembles coarse crumbs.
• Make a well in the dry mixture and add in the milk all at once.
• Stir together with a fork just until the dough clings together. You want it to still be a bit lumpy; this will help your biscuits be perfectly light and flaky, creating those delectable and airy layers when baking.
• Lightly flour a clean work surface. Gently knead your biscuit dough just a few times to bring the dough together.
• Roll out or pat the dough to 1/2-inch thickness.
• Cut the dough into 2 1/2-inch rounds with a flour dipped biscuit cutter. Be sure to push the cutter straight down, without twisting (this prevents layers from forming). Reroll the dough scraps once more to form additional biscuits.
• Space each piece of cut dough evenly on an ungreased baking sheet.
• Bake until the biscuits have risen and are lightly golden brown on top, about 12 minutes.
• Serve warm and enjoy!

BREAKFAST BISCUITS RECIPE BY TASTY

Steps:

• Heat the oil in a frying pan. Add the onion and stir until translucent. Add the chorizo.
• NOTE: You don't need to use more salt since chorizo has enough salt.
• Cook for about 5 minutes, stirring occasionally. Add the bell peppers and stir.
• Beat the eggs until the yolks break and add them to the chorizo mix.
• Stir until the eggs are just cooked.
• Preheat oven to 375˚F (190˚C).
• Flour a surface and open a tube of biscuits. Place them close to each other. Roll them out with a rolling pin to create one single dough.
• Sprinkle cheddar cheese over the rolled biscuit dough. Add the chorizo and eggs. Roll it up and pinch the edge to seal it to the roll.
• Brush the roll with egg wash.
• Using scissors, make slits in the dough about 2 inches (5 cm) apart from each other. Then twist them to alternating sides to create a braided look.
• Bake for 25 minutes, or until golden brown.
• Enjoy!

BUTTERY BREAKFAST BISCUITS

Steps:

• In a bowl stir together flour, sugar, baking powder, cream of tartar, and salt.
• Using a pastry blender, cut in margarine till mixture resembles coarse crumbs.
• Make a well in center; add cream all at once.
• Using a fork, stir just till moistened.
• On a lightly floured surface, knead dough for 10 to 12 strokes or till nearly smooth.
• Pat or lightly roll dough to 1/2-inch thickness.
• Cut dough with a 2 1/2" biscuit cutter, dipping the cutter into flour between cuts.
• Place biscuits on an ungreased baking sheet.
• Bake in a 450° oven for 10 to 12 minutes or till golden brown.
• Serve warm.
• Makes 10 to 12.

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.

EASY BREAKFAST IN A BISCUIT

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes.
• Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat; cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
• Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
• Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
• Bake in the preheated oven until golden brown, about 8 minutes.