BREAKFAST BISCUITS
Provided by Ree Drummond : Food Network
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 15
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.
CHEDDAR BISCUIT BREAKFAST SANDWICHES
Steps:
- For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
- Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
- For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
- Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
- Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
- Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
BREAKFAST BISCUITS
The homemade version of fast food breakfast biscuits. You can exchange toppings to fit your taste buds. My kids love them!
Provided by Kristi
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 20m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 13.3 g, Cholesterol 163.6 mg, Fat 39.7 g, Fiber 0.2 g, Protein 17.6 g, SaturatedFat 16.8 g, Sodium 896 mg, Sugar 2.7 g
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!
Nutrition Facts : Calories 225 kcal, Carbohydrate 28 g, Cholesterol 8 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 312 mg, Sugar 1 g, Fat 11 g, ServingSize about 10 biscuits (10 servings), UnsaturatedFat 0 g
CAST-IRON LOADED BREAKFAST BISCUITS
These loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 356 calories, Fat 22g fat (11g saturated fat), Cholesterol 141mg cholesterol, Sodium 653mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
BUTTERY BREAKFAST BISCUITS
I haven't tried these, but they sure do sound good. I think I found the recipe on the internet, but not sure.
Provided by Bliss
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 239.9, Fat 16.1, SaturatedFat 10, Cholesterol 48.9, Sodium 255.5, Carbohydrate 21.3, Fiber 0.7, Sugar 1.4, Protein 3
EASY BISCUITS
Whip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. — Taste of Home Test Kitchen
Provided by Taste of Home
Time 25m
Yield 15 biscuits.
Number Of Ingredients 5
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 437mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
BREAKFAST BISCUIT FRIES RECIPE BY TASTY
Here's what you need: bacon, flour, chicken stock, pre-made biscuit dough, breakfast sausage, shredded cheddar cheese, eggs, fresh chives, pepper, bacon gravy
Provided by Tasty
Categories Breakfast
Yield 3 servings
Number Of Ingredients 10
Steps:
- Fry bacon until browned and crispy, render out as much fat as possible. Remove the crispy bacon and set aside for later use. Keep the bacon fat which will be used to make the gravy.
- Make the bacon gravy in the same pan that you fried the bacon. Add flour to the pan and stir until flour forms thick paste. Cook for about a minute without burning the flour.
- Slowly stir in the chicken stock. Keep stirring until you have a smooth consistency. Simmer until the sauce thickens. Keep warm and set aside.
- Flatten biscuit dough and cut into strips. Deep fry (oil at 350°F (175°C)) until brown and crispy. Drain on paper towels, and place on baking sheet. Repeat with remaining biscuit dough.
- Layer the fried biscuit dough on the baking sheet. Sprinkle the cooked breakfast sausage, fried bacon, shredded cheddar and top with eggs. Pepper to taste.
- Broil for 5 - 10 minutes or until the shredded cheddar has melted.
- Remove from oven, sprinkle on the chopped chives and drizzle on the bacon gravy.
- Enjoy!
Nutrition Facts : Calories 1492 calories, Carbohydrate 139 grams, Fat 79 grams, Fiber 4 grams, Protein 51 grams, Sugar 16 grams
BISCUIT BREAKFAST SANDWICHES
This is the pleasure of brunch at home: a cozy sandwich that you eat as soon as you finish stacking it. Nice and hot, it's pure joy with a cup of coffee. Crunchy brown tops give way to tender, buttery bread in these biscuits, which cradle fluffy scrambled eggs draped with melted cheese. Whether you slip in some bacon, sausage or ham is up to you, but you definitely want to slather jam all over the biscuits. It's a salty-sweet combination inspired by the chef Jonathan Whitener and the pastry director Thessa Diadem of All Day Baby, a restaurant in Los Angeles, where they make thousands of biscuit sandwiches each week.
Provided by Genevieve Ko
Categories breakfast, brunch, sandwiches, main course
Time 45m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Make the biscuits: Position a rack in the center of the oven and heat the oven to 425 degrees. Butter a small baking sheet. (Keep the cubed butter cold.)
- Whisk together the flour, sugar, baking powder and salt in a large bowl. Add the cold butter and toss to coat, then cut the butter into the flour using a pastry cutter or rub and pinch it in with your fingers until the mixture resembles coarse sand with no bits larger than the size of gravel.
- Add the milk all at once and quickly stir with a fork until the dough comes together in a shaggy mass. Use the fork to scoop and drop 4 even mounds of dough onto the prepared sheet, spacing apart. Gently pat the tops and sides to form round pucks; it's OK if the tops are a little craggy.
- Bake until golden brown, 20 to 23 minutes. Let cool on the pan on a rack while preparing the fillings.
- Make the fillings: Beat the eggs in a medium bowl until well mixed but not frothy. Season very generously with salt and pepper and beat again. Heat a medium nonstick or well-seasoned cast-iron skillet over medium until hot, 2 to 3 minutes. Add the butter, turn the heat to low and swirl the butter to evenly coat the bottom of the pan. When the butter has melted about halfway, add the eggs all at once. Cook, stirring gently, until mostly set but still a little wet, 1 to 2 minutes, then spread in an even layer.
- Once the bottom and edges are fully set, turn off the heat and cut the egg pancake in quarters using the spatula. Set a slice of cheese over each quarter. Slice each of the biscuits in half and spread jam on both halves. If you want bacon, sausage or ham, place them over the bottom halves. Slide the cheesy egg quarters over the bottom halves (or meat) and fold over any corners that stick out. Sandwich with the top halves and serve warm.
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- Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes.
- Stir in the buttermilk until a raggy dough forms. Transfer the dough to a lightly floured work surface and press or roll into a 9-by-7-inch rectangle, about 3/4 inch thick. Fold the rectangle in thirds like a letter, then fold the rectangle in half to make a little package. Press or roll out the dough to a 9-by-7-inch rectangle again. Repeat the folding process once more, then roll the dough out one more time to a 9-by-7-inch rectangle. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more biscuits.
- Arrange the biscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the biscuits are cooked through.
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