Creamed Eggs And 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.

ULTIMATE CREAMED EGGS

Steps:

• Peel, chop and slice eggs.
• In a heavy saucepan melt butter. Stir in flour, dry mustard, salt and pepper.
• Add Milk (all at once). Cook and stir until mixture is bubbly and thick. Continue to cook about 2 minutes more.
• Carefully stir in eggs, heat through.
• Serve over buttered toast points.
• Garnish with paprika or parsley.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a medium saucepan, cover with cold water, add vinegar, 1-teaspoon fine sea salt and bring water to a full boil. Cook for 6 minutes.
• In a small saucepan melt butter and stir in pastry flour. Cook for 2-3 minutes stir the flour to prevent from burning.
• Slowly stir in heavy cream, fresh grated nutmeg, white pepper and cook until sauce has thickened.
• Cut biscuits in half and place on warm plates. Slice hard-boiled eggs and layer over biscuits. Season sauce with salt and white pepper to taste.
• Pour cream sauce over eggs and serve. Garnish plates with sliced Heirloom Tomatoes.

CREAMED EGGS OVER BUTTERMILK BISCUITS

Steps:

• Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm.
• In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning.
• Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves.
• Cook sauce 3-4 minutes or until sauce has thickened.
• Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste.
• Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce.
• Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.

CREAMED EGGS AND BISCUITS

Steps:

• 1. Preheat oven according to biscuit package instructions. Lightly cover baking sheet with cooking spray or oil. Place biscuits onto baking sheet.
• 2. Mix the cornstarch into about 1 cup of the milk and set aside to combine
• 3. Place biscuits into preheated oven and bake according to package directions.
• 4. Melt the butter in large saucepan over low heat until completely melted and begins to bubble lightly.
• 5. To the melted butter, slowly add the the 1 cup milk/cornstarch mixture and stir constantly with whisk to combine. Turn up heat to medium and bring to a light boil again.
• 6. Slowly add as much of the remaining milk as needed to bring the mixture to a creamy gravy texture. Add salt and pepper to taste. Stir in diced eggs and heat through. Remove from heat; cover to keep warm until serving.
• 7. Remove biscuits from oven and cool slightly.
• 8. Slice hot biscuits in half horizontally and place on plate. Pour creamed egg mixture generously over each biscuit. Dig in and Enjoy while they're hot!
• 9. There are probably a hundred different ways you can tweak this recipe to suit your individual taste, but this plain and simple way is my favorite. Save any leftovers in a microwavable pitcher, so you can quickly heat and re-serve leftovers as desired.

GRANDMA'S CREAMED TUNA AND EGGS ON BISCUITS

Steps:

• Prepare biscuits and have them baking in oven.
• In a deep sauce pan melt the butter and whisk in flour to make a roux.
• When your butter/flour mixture has cooked for a few minutes begin to add the milk slowly, whisking frequently to ensure a smooth white sauce.
• Add salt and pepper.
• Bring to an "almost" boil, while continuing to whisk. Once you reach this point turn your heat back down to low. (You might have to take pan off of the burner for a minute or two if you are using electric so as not to scald white sauce).
• Add tuna, peas, and pimentos and lightly stir to combine ingredients throughout the sauce.
• **Here is where you would add your cream cheese (cut into small cubes) to your sauce if you are using it.
• Cook on low to medium low heat until heated thorougly, stirring occasionally.
• Just before biscuits are done slice your hard boiled eggs and add to your creamed tuna.
• Give the sauce one last stir and then serve over hot biscuits.