Yummy Cheesy Bacon Stuffed Breakfast Biscuits Recipes

Steps:

• Preheat the oven to 425 degrees F. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and reserve 2 tablespoons drippings. Finely chop the bacon.
• Whisk the flour, baking powder, baking soda, salt, chopped bacon and chives in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until it is in pea-size pieces. Stir in the cheese with a wooden spoon. Add the buttermilk and reserved bacon drippings and gently mix until just moistened. The dough will be loose.
• Turn the dough out onto a lightly floured surface and knead 3 to 5 times, just until it comes together. (Don't overknead or the biscuits will be tough.) Roll out to 1/2 inch thick, then cut out biscuits using a floured 2-inch-round cutter. Arrange on an ungreased baking sheet. Reroll the scraps and cut out more biscuits. Brush the tops with melted butter.
• Bake the biscuits until golden brown, 12 to 15 minutes. Serve warm.

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
• Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.

Steps:

• pull out pack of biscuits & open, to let warm (so its easier to roll out) slice bacon into 1/2 bites.
• Cook bacon 2 minute in medium skillet over medium heat.
• turn heat down to med-low; add butter, onion, & a pinch of salt and pepper to pan until translucent (about 5 min).
• Preheat oven according to directions on biscuit pkg.
• scramble 2 eggs, add pinch of salt to eggs, and add to pan cook until just under, the way you'd like to eat your eggs, pull off heat and set aside.
• Roll out your 8 biscuits until about 4 1/2 inches round and hold like a taco shell in your hand while you stuff it with a spoon full of egg stuffing, add a sprinkle of cheese fold/pinch the biscuit closed (can use a fork to press against edges if thats easier) and place on a baking sheet atleast 2 inches apart from the other biscuits.
• I bake for about 13-14 mintues but watch closely, as everyones ovens are different, just until tops of biscuits are browning. pull them out and let sit for a few minutes!
• enjoy!

Steps:

• Preheat the oven to 425 degrees F.
• To make the dough, whisk together the flour, sugar, baking powder, baking soda and salt in a deep bowl.
• In a separate bowl or measuring cup, whisk together the buttermilk and 6 tablespoons of the melted butter. Pour over the dry ingredients, and stir together with a wooden spoon until it forms a shaggy dough.
• Dump the dough onto a lightly floured surface. Using your fingertips, gently press the dough out into a 12-by-8-inch rectangle. Sprinkle the cheese on top, leaving a 1/4-inch border. Evenly sprinkle the bacon over the cheese. Roll the dough into a log, starting from the longest (12-inch) side nearest you. Pinch the ends closed. Cut into 8 equal pieces.
• Using a pastry brush, use 1 tablespoon of the butter to coat the bottom and sides of an 8-inch round cake pan. Arrange the rolls, cut-side down, in the pan. Gently press them down with your fingertips to flatten slightly. Brush the tops of the buns with the remaining melted butter.
• Bake until golden brown and the cheese is bubbly, 23 to 25 minutes. Cool in the pan for 5 minutes before serving.

Steps:

• In a large bowl, combine the flour, sugar and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until combined. Fold in the bacon and cheese., Turn onto a lightly floured surface; knead 4-5 times. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake at 425° for 12-15 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.