Loaded Breakfast Biscuits Recipes

LOADED BREAKFAST BISCUITS

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with non-stick spray or parchment paper and set aside.
• Dice the bacon and cook over medium heat until slightly crisp.
• Scramble the eggs.
• In a large bowl mix together the flour, baking powder, salt, garlic powder, and pepper. Fold in the cooked bacon, shredded cheese, and scrambled eggs.
• Stir in the milk.
• Drop the biscuit dough by 1/4 cup fulls onto prepared baking sheet.
• Bake 13-15 minutes until lightly golden brown.
• Brush with melted butter.
• Serve immediately or store in an airtight bag or container in the refrigerator for 3-4 days.

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.

LOADED BREAKFAST BISCUITS

Steps:

• Preheat oven to 425 degrees F
• In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
• Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
• When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
• Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
• Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan.
• Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
• Brush the tops of the hot biscuits with melted butter. Serve warm.

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.

LOADED BLUEBERRY BISCUITS

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix Original Bisquick® mix, lemon peel, cinnamon and 2 tablespoons sugar. Add milk; stir until just incorporated. Gently stir in blueberries. Drop dough by spoonfuls on cookie sheet. Sprinkle generously with sugar.
• Bake 8 to 10 minutes or until golden. Serve immediately.

LOADED DOUBLE-BACON BREAKFAST BISCUITS

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
• Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.