Fpies Friendly Breakfast Biscuits Recipes
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
BREAKFAST BISCUITS (PAMPERED CHEF)
Make and share this Breakfast Biscuits (Pampered Chef) recipe from Food.com.
Provided by Pamela
Categories Breakfast
Time 30m
Yield 12-18 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. Mix together flour, sugar, salt and baking powder.
- Cut in butter with Pastry Blender until mix is size of small peas.
- Add milk all at once. Stir until dough sticks together.(Food processor may be used. Use frozen butter cut into pieces) With floured hands, knead dough a little on lightly floured pastry cloth or board.
- Roll out half of dough to about 1/4" thick.
- Place about a scant teaspoons of your choice of filling on dough near the edge.
- Fold dough over filling. Cut and seal into crescent with 3" Cut `n Seal.
- Cut a slash or two in the top.
- Place on Baking Stone. Repeat using remainder of dough. Bake at 350
- degrees for 10 minutes.
- Breakfast Biscuits may be frozen. Defrost and warm in the oven(wrapped in foil) before serving.
Nutrition Facts : Calories 190.8, Fat 7.9, SaturatedFat 4.9, Cholesterol 23.1, Sodium 210.7, Carbohydrate 25.8, Fiber 0.8, Sugar 7.3, Protein 4.5
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
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
FPIES-FRIENDLY BREAKFAST BISCUITS
Dairy-free, egg-free pancake-like biscuit cookie things, that I created especially for my 1-year-old son. He has FPIES (food protein-induced enterocolitis syndrome), which is a wacky and fairly challenging food allergy that varies from person to person. We happen to be pretty fortunate, in that his FPIES isn't as severe as some experience, and he can have many plant-based proteins. I'm sure that some ingredients can be swapped out for others (coconut milk instead of soy milk, applesauce for coconut oil, etc.) -- please keep in mind that I make these for my toddler, and he happens to lack fats in his diet. That's what the coconut oil is for, so they're actually more oily/greasy than I would prefer to eat, if I were making them for myself. These are fine to refrigerate or freeze, then re-heat for later.
Provided by Lori S.
Categories Breakfast
Time 58m
Yield 50 biscuits
Number Of Ingredients 11
Steps:
- Pour ground chia and water into small bowl. Stir, set aside to gel (30 minutes).
- Preheat oven to 350°. Line cookie sheet with parchment paper.
- While chia gel is forming, continue. In a medium bowl, whisk together garbanzo bean flour, ground flax seeds, sugar, baking powder, cinnamon, and salt. Set aside.
- 4. In a small bowl, whisk together soy milk, coconut oil, and vanilla. (Careful not to let oil solidify).
- Pour liquids into dry. Whisk to combine.
- Add chia eggs. Whisk it again! Let batter rest for 10-15 minutes; perhaps have a dance party, or check the mail.
- Spoon out half-dollar size dollops onto parchment paper, about 1.5" apart. Bake for 14 minutes; turn sheets 180° (halfway around). Bake another 14 minutes, or until edges are golden and cakes COMPLETELY come off parchment paper without sticking at all.
Nutrition Facts : Calories 37.5, Fat 3.1, SaturatedFat 2, Sodium 57.9, Carbohydrate 2.2, Fiber 0.6, Sugar 1.4, Protein 0.6
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