CHEDDAR BISCUIT BREAKFAST SANDWICHES
Steps:
- For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
- Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
- For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
- Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
- Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
- Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
SAUSAGE AND GRAVY BISCUIT SANDWICHES
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h35m
Yield 8 sandwiches
Number Of Ingredients 13
Steps:
- Heat a skillet to medium heat and brown sausage until crisp, 5 to 7 minutes a side. Reserve the fat in the pan and set aside the sausage. Add the butter to reserved fat and melt. Add the garlic and cook for 30 seconds. Whisk in the flour and cook until blonde, 2 to 3 minutes. Slowly whisk in the milk and some salt and pepper, and simmer until thickened, 3 to 5 minutes. When ready to serve, stir in the chopped chives.
- For the sandwich build: With a fork, carefully split a hot Grapevine KY Buttermilk Biscuit in half. On the bottom biscuits, drizzle some honey, and then place the sausage patties delightfully on top. Slather on some gravy and top with the other biscuit half -- simple, yet mind blowing.
- Preheat the oven to 425 degrees F. Place a heavy cast-iron skillet (preferably 12 inch) into the oven to preheat. Chill a large mixing bowl, pastry cutter, the flour and 1 stick of the butter in the freezer 15 minutes before assembling the biscuits.
- Add the flour to the chilled mixing bowl. Working quickly, cut 1 stick of the butter into the flour using the chilled pastry cutter (or your fingers); the goal here is pea-size balls of butter. In batches, add in the buttermilk until the dough is cohesive yet still moist. Turn the dough out onto a floured surface and lightly press into a 1-inch-thick round. Using a 2 1/2-inch biscuit cutter or the business end of a dry measuring cup, cut out 10 biscuits. (Use the extra dough to cook up a big piece of shortcake for dessert....strawberry shortcake!)
- Carefully remove the skillet from the oven and add the oil. Place the dough rounds into the hot skillet, right up against each other, and brush with the melted butter. Bake until golden brown, 15 to 25 minutes.
SPICY SAUSAGE GRAVY & BISCUITS
A spicy southern dish for those who like it hot! You can add more or less heat to this recipe. I used Pillsbury biscuits for this dish, but you can make your own if you prefer. Enjoy!
Provided by Christine Schnepp
Categories Meat Breakfast
Time 20m
Number Of Ingredients 10
Steps:
- 1. Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper, hot sauce, and red pepper flakes. Cook stirring until the meat is completely. Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in milk and Worcestershire sauce. Cook over medium-low heat until thickened. Add in salt and pepper, and serve over biscuits.
SAUSAGE CHEESE BISCUITS
These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. -Marlene Neideigh, Myrtle Point, Oregon
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.
Nutrition Facts : Calories 227 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 548mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 0 fiber), Protein 8g protein.
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