SHEET PAN EGG-IN-A-HOLE BISCUITS
Cheddar and chive biscuits go vertical! The perfect brunch item to impress on a budget: double-stacked prepared biscuits are baked with ham and an egg center. The small cut-out biscuit center is perfect for dipping into the soft yolk.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
- Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
- Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
- Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.
BISCUIT EGG-IN-A-HOLE
What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
- Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
- Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
- Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
- Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
- Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.
GREEK EGG BISCUITS
A delicate, braided cookie perfect with coffee or tea.
Provided by Nico
Categories World Cuisine Recipes European Greek
Yield 96
Number Of Ingredients 8
Steps:
- In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
- Preheat oven to 350 degrees F. Grease cookie sheets
- Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
- Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.8 g, Cholesterol 19.9 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 62.2 mg, Sugar 2.1 g
FLUFFY BISCUITS
If you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Time 30m
Yield about 8 biscuits.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 249 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 407mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
EGG BISCUIT COOKIES
Make and share this Egg Biscuit Cookies recipe from Food.com.
Provided by steve schwartz
Categories Dessert
Time 45m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Shape into 1" balls and bake on greased cookie sheets.
- Oven temperature 375 degrees for 8 to 12 minutes until golden brown.
- Glaze: Mix confectionary sugar with enough water or milk to make a glaze consistency.
- Dip the top of each cooled cookie into glaze and set on rack to dry.
- Add candy shots while glaze is still wet.
Nutrition Facts : Calories 157.5, Fat 6.2, SaturatedFat 1, Cholesterol 16.7, Sodium 63.1, Carbohydrate 22.8, Fiber 0.5, Sugar 8, Protein 2.6
BREAKFAST BISCUITS 'N' EGGS
With just the two of us, my husband and I never eat a whole batch of biscuits. I can fix this quick breakfast using leftover biscuits or with ones baked fresh the same morning. -Teresa Huff, Nevada, Missouri
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 20m
Yield 4 biscuits.
Number Of Ingredients 5
Steps:
- Prepare biscuits according to package directions. Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Fry until whites are completely set and yolks begin to thicken but are not hard., Split the biscuits. Layer the bottom of each biscuit with cheese, ham and an egg; replace top. Microwave, uncovered, for 30-45 seconds or until cheese is melted.
Nutrition Facts : Calories 373 calories, Fat 23g fat (9g saturated fat), Cholesterol 240mg cholesterol, Sodium 1185mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 18g protein.
BACON & EGG BISCUIT CUPS
Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.
Provided by TFR1959
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 28m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
- Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
- Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
- Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
- Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g
More about "egg biscuits recipes"
EGG BISCUITS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROMAN EGG BISCUITS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EGGS IN A BISCUIT RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
EGG-FREE MUFFINS WITH BISCUITS - 1 RECIPES | BONAPETI.COM
From bonapeti.com
21 PILLSBURY BISCUIT RECIPES WITH EGGS - SELECTED RECIPES
From selectedrecipe.com
BISCUIT RECIPE TEST - ADDING AN EGG TO BISCUIT DOUGH - FOOD52
From food52.com
EGG BISCUITS RECIPE | MASALA TV
From masala.tv
ITALIAN EGG BISCUITS - COOKING WITH NONNA
From cookingwithnonna.com
10 BEST EGG WHITE BISCUITS RECIPES | YUMMLY
From yummly.com
10 BEST BISCUITS WITHOUT EGGS RECIPES | YUMMLY
From yummly.com
EASY EGGLESS BISCUITS - MOMMY'S HOME COOKING
From mommyshomecooking.com
EASTER EGG BISCUITS | BAKING RECIPES | GOODTO
From goodto.com
ONE EGG BISCUITS : 3 INGREDIENT BISCUIT RECIPE : ISOLATION RECIPES
From meadowbrownbakery.com
EGG-FREE COOKIE AND BISCUIT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EGG BISCUITS - DEEP SOUTH DISH
From deepsouthdish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love