Creamy Swiss Eggs On Biscuits Recipes

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PERFECT HOMEMADE BISCUITS



Perfect Homemade Biscuits image

These easy, homemade biscuits are soft, fluffy, made completely from scratch and can be on your table in about 15 minutes! A weekend staple in our house!

Provided by Trish - Mom On Timeout

Categories     Breakfast

Time 15m

Number Of Ingredients 8

3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk

Steps:

  • Preheat oven to 450 degrees.
  • The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
  • Combine the dry ingredients in a large bowl.
  • Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.
  • Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
  • Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
  • Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.
  • Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.
  • For extra yumminess, brush the tops of the biscuits with melted butter...

Nutrition Facts : Calories 246 kcal, Carbohydrate 28 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 214 mg, Sugar 4 g, ServingSize 1 serving

BISCUITS WITH CREAM GRAVY, SAUSAGE AND SCRAMBLED EGGS



Biscuits With Cream Gravy, Sausage and Scrambled Eggs image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 24

8 Black Pepper Buttermilk Biscuits (see below)
8 Sausage Patties (see below)
Cream Gravy (see below)
Chopped fresh parsley leaves, for garnish
Scrambled eggs, for serving
1 pound ground pork
2 cloves garlic, smashed and chopped into a paste
1 teaspoon onion powder
2 tablespoons finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 tablespoons canola oil
Kosher salt and freshly ground pepper
2 cups whole milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
4 cups all-purpose flour, plus more for shaping
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces, plus 4 tablespoons ( 1/2 stick), melted
1 1/2 cups buttermilk, chilled
1/2 cup heavy cream
Freshly ground pepper

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.

SWISS EGGS



Swiss Eggs image

Make and share this Swiss Eggs recipe from Food.com.

Provided by alvinakatz

Categories     Cheese

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1 1/2 cups gruyere or 1 1/2 cups swiss cheese
6 eggs
1/2 cup light cream
1 1/2 teaspoons mustard powder
3/4 teaspoon salt
1 dash cayenne
3 tablespoons butter

Steps:

  • Preheat oven to 350 degrees.
  • Sprinkle cheese over the bottom of a well buttered 11x7" baking dish.
  • Break eggs over cheese (yolks should be intact) so they are evenly spaced throughout the pan.
  • Mix cream, mustard, salt and cayenne and pour evenly over the pan.
  • Dot with butter.
  • Bake for 15 minutes or longer, as needed.

CREAMY SWISS EGGS ON BISCUITS



Creamy Swiss Eggs on Biscuits image

Make and share this Creamy Swiss Eggs on Biscuits recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

6 eggs
2 green onions, sliced
2 teaspoons margarine or 2 teaspoons butter
1 can cream of chicken soup, with herbs,undiluted
2/3 cup milk
1 cup shredded swiss cheese
pepper
1/4 cup cooked crumbled bacon
4 hot biscuits (tinned, frozen, or homemade)

Steps:

  • In a bowl, beat eggs.
  • Add the green onions; stir to combine.
  • Add margarine to a skillet over medium heat; let melt.
  • Add egg mixture; cook/scramble for 4-5 minutes or until eggs are firm but still moist.
  • In a small bowl, add the soup, milk, cheese, and pepper to taste; stir to mix.
  • Add to the eggs; stir gently.
  • Cook until well heated.
  • Split 1 hot biscuit on each plate; top with egg mixture; sprinkle with crumbled bacon.

Nutrition Facts : Calories 537.9, Fat 32.5, SaturatedFat 12.2, Cholesterol 355.7, Sodium 1047.6, Carbohydrate 36.7, Fiber 1.1, Sugar 2.8, Protein 24.2

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