Texas Baked 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.

TEXAS-STYLE BAKED BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion begins to soften, 5 to 7 minutes. Add bacon, bell pepper, and jalapeno peppers; cook and stir until bacon is browned, 7 to 10 minutes more.
• Stir beer, barbeque sauce, brown sugar, and molasses together in a large bowl; add pinto beans and bacon mixture. Season with garlic salt and black pepper. Pour beans mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling and browned, about 45 minutes.

TEXAS COWBOY BAKED BEANS

Steps:

• In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside.
• In a 3 1/2 quart or larger slow cooker, combine the ground beef, baked beans, green chiles, onion and barbeque sauce. Season with brown sugar, garlic powder, chili powder and hot pepper sauce. Cook on HIGH for 2 hours, or low for 4 to 5 hours.

TEXAS BUTTERMILK BISCUITS

Steps:

• Preheat oven to 450°F.
• Mix together well: Flour baking powder,salt, and soda.
• Add shortening with fork, pastry cutter or fingers.
• Add milk and blend till velvety smooth.
• Roll out on lightly floured board and cut 1/4" (or shape a nice little biscuit with your hands).
• Brush tops with milk (optional).
• Bake about 10 minutes, till golden brown.

MAMA'S STARTED IN TEXAS BUTTERMILK BISCUITS

Steps:

• Heat oven to 450°.
• Mix the dry ingredients in medium size bowl. Cut in the shortning until it looks like little peas.
• Stir in the buttermilk and plop it onto a floured surface. Work in just enough flour to pat the dough into a circle about 1/2 inch thick.
• Take a drinking glass about 3-inches across and cut out your biscuits. Leftover dough is easy to roll back out to sqeeze out a couple more!
• Place on cookie sheet about 1-inch apart and bake for 10-12 minutes until the crust is just brown (Don't overcook!).
• *Note: If a baking recipe calls for butermilk I always use real buttermilk- it certainly does affect the texture. In a pich, use buttermilk powder or even milk.
• Serve warm- we don't even bother with butter but it is your choice. Makes great leftovers if heated in the microwave for 10-15 seconds and topped with jam.

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.

TEXAS BRUNCH

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a medium sized saucepan, melt butter over medium heat. When butter has melted, whisk in the flour. Stir until all lumps have dissolved. Slowly pour in the milk, stirring constantly, until thickened.
• As gravy begins to thicken, add chopped eggs and 2 cup cheese. Cook 3 to 5 minutes to melt the cheese and heat through. Stir in the sour cream, cayenne, salt and pepper; stir until heated through. Keep warm over low heat until ready to serve (do not boil).
• Slice cornbread pieces and lay open on serving plates. Ladle a generous amount of egg mixture over the cornbread, top with remaining shredded cheese, crumbled bacon, and green onion.