LOADED BREAKFAST BISCUITS
These Loaded Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast - especially when we travel.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Breakfast
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 255 kcal, Sugar 1 g, Sodium 506 mg, Fat 19 g, SaturatedFat 8 g, Carbohydrate 9 g, Fiber 1 g, Protein 11 g, Cholesterol 103 mg, ServingSize 1 serving
EASY CAST-IRON PEACH BISCUIT ROLLS
I used to love going to the local coffee shop and enjoying fresh peach cinnamon rolls, but being a busy mom of three, I don't have the time anymore. To re-create it at home, I developed this no-yeast recipe that's quick and easy! -Heather Karow, Burnett, Wisconsin
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, mix brown sugar, butter and cinnamon until crumbly. Reserve half for topping. Sprinkle remaining crumb mixture onto bottom of a 10-in. cast-iron or other ovenproof skillet., For dough, in a large bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Add milk; stir to form a soft dough (dough will be sticky). Roll into an 18x12-in. rectangle. Sprinkle reserved topping to within 1/2 in. of edges., Drain peaches, reserving 2 tablespoons juice for glaze. Chop peaches; place over topping. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in prepared skillet, cut side down., Bake until lightly browned, 25-30 minutes. Cool on a wire rack 10 minutes. For glaze, combine confectioners' sugar and 1-2 tablespoons reserved peach juice to reach desired consistency. Drizzle over warm rolls.
Nutrition Facts : Calories 279 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 746mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.
CAST IRON BUTTERMILK BISCUITS
Experimentation and a need for more biscuits per batch led me to what we think are the best biscuits anywhere! For optimum flavor, these must be baked in hot, buttered cast iron skillets. They are great for breakfast with gravy or jellies. Also excellent with beef stew for dinner. My husband likes the leftover biscuits even better. He breaks them open on a plate and smothers them with molasses.
Provided by Stormy1800
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place 1 tablespoon butter in two 10-inch cast iron skillets.
- Place skillets in the preheated oven to heat up and melt butter, 5 to 10 minutes.
- Mix buttermilk and eggs together in a small bowl.
- Combine flour, baking powder, cream of tartar, and salt in a large bowl. Rub in remaining 6 tablespoons butter with your fingers until mixture is crumbly. Gently stir in buttermilk mixture until dough just starts to come together.
- Turn dough out onto a lightly floured work surface. Pat into a rectangle about 1/2 inch thick. Cut dough into 24 biscuits.
- Remove skillets from the oven. Arrange 12 biscuits side-by-side in each, their edges touching.
- Return skillets to the oven and bake until biscuits are puffed and lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 122 calories, Carbohydrate 16.9 g, Cholesterol 26.2 mg, Fat 4.6 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 246.3 mg, Sugar 0.7 g
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