Creamy Swiss Eggs On Biscuits Recipes

BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS

Steps:

• Slice each biscuit in half and put a sausage patty on the bottom half of each. Top with cream gravy and parsley. Serve 2 biscuits per person with eggs on the side.
• Combine the pork, garlic, onion powder, sage, thyme and oil in a large bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
• Form the mixture into 8 patties, each 1/2 inch thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Slowly whisk in the warm milk. Raise the heat to high and continue whisking until the sauce begins to thicken and the raw taste of the flour has been cooked out, about 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Serve warm.
• Put the milk in a small saucepan and bring to a simmer over medium heat.
• Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until the mixture just begins to come together.
• Scrape the dough onto a lightly floured counter. Pat into a 10-by-12-inch rectangle, about 3/4 inch thick. Use a 2-inch round cutter to cut out biscuits. Press together the scraps and repeat.
• Place the biscuits 2 inches apart on the baking sheet; brush the tops with the cream and sprinkle with pepper (use 2 teaspoons total). Bake until light golden brown, 12 to 15 minutes. Brush the biscuits with the melted butter and transfer them to a wire rack to cool at least slightly.

FLUFFY BISCUITS

Steps:

• Preheat oven to 400°. In a bowl, whisk together first 4 ingredients. Cut in shortening until the mixture resembles coarse crumbs. Whisk together egg and milk. Add to dry ingredients; stir just until moistened. Dough will be wet. , On a well-floured surface, knead dough gently 8-10 times. Roll to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place on a lightly greased baking sheet. , Bake until golden brown, 10-12 minutes. Serve warm.

CREAMY BISCUITS AND GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
• Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
• Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
• Serve biscuits with sausage gravy.

CREAMY SWISS EGGS ON BISCUITS

Steps:

• In a bowl, beat eggs.
• Add the green onions; stir to combine.
• Add margarine to a skillet over medium heat; let melt.
• Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
• In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
• Add to the eggs; stir gently.
• Cook until well heated.
• Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.

CREAMY BEEF WITH BISCUITS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cream cheese, stirring until melted. Stir in the soup, milk, ketchup, salt and pepper., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 15 minutes. Uncover; arrange biscuits over top. Bake 20-25 minutes longer or until biscuits are golden brown.

SWISS EGGS

Steps:

• Preheat oven to 350 degrees.
• Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
• Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
• Mix cream, mustard, salt and cayenne and pour evenly over the pan.
• Dot with butter.
• Bake for 15 minutes or longer, as needed.

EASY SWISS MERINGUE BUTTERCREAM

Steps:

• Heat 1/3 cup sugar and water over medium heat until sugar is dissolved and syrup just starts to bubble. Remove from heat.
• Pour egg whites into a stand mixer fitted with the whisk attachment. Beat until foamy. Add cream of tartar and beat until soft peaks form. Beat in 2 tablespoons sugar. Increase speed to high and beat until stiff peaks form.
• While the egg whites are beating, return the syrup to high heat. Cook until an instant-read thermometer inserted into the syrup reads 248 degrees F (120 degrees C). Pour syrup carefully into the stiff egg whites, with the mixer running on low. Increase speed and beat until meringue is thick and shiny and the bowl is cool to the touch.
• Beat butter and confectioners' sugar in a separate bowl until smooth. Beat in meringue until thoroughly mixed. Add almond extract.