Making the McDonald’s Sausage Egg and Cheese Biscuit | But Better
A homemade breakfast sandwich should be special. With fresh buttermilk biscuits, crispy homemade pan sausage, the fluffiest eggs, we’re gonna make it that way.
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Full Recipe:
Buttermilk Biscuits, with Country Ham and Red-Eye Gravy
One of the great breakfasts of the American South. Thanks to Trade Coffee for sponsoring this video! Trade is giving the first 100 people who click this link and use code “ADAM” 30% OFF their first coffee:
Buttermilk Biscuits
(Makes about 10)
2 1/2 cups White Lilly self-rising flour (or 2 1/2 cups cake flour, 3 teaspoons baking powder, 1 teaspoon salt) plus more for dusting
1-2 teaspoons sugar (1 will just enhance browning, 2 you'll start to taste)
1 stick salted butter (or unsalted plus 1/4 teaspoon salt), FROZEN SOLID
1 cup buttermilk, cold
Melted butter to brush the tops
Pre-heat oven to 475 F. Measure out the flour and sugar into a mixing bowl. Grate the frozen butter with the big holes on a box grater, toss the butter in with the flour, and put the bowl in the freezer for 15 minutes. Barely mix in the buttermilk, and turn the resulting disaster out onto a well-floured surface. Mold it into a big lump, flour the surface, and roll it out to an inch thick. Flour the surface, fold it over on itself, and roll it out again. Repeat for a total of four folds and roll it out to an inch a final time. Punch the biscuits out with a sharp circular cutter (or you can just cut them into squares with a knife). Remember the biscuits you make from the trimmings won't be as good. Put the biscuits on a parchment-lined baking sheet, brush them with melted butter, and bake until puffy and golden, about 15 minutes.
Biscuits with Country Ham and Red-Eye Gravy
If you like your ham crispy like I do, take 2-4 biscuit-cut slices per person and put them into a cold, dry pan. Turn the heat on medium and let the fat slowly melt out of the slices, then brown the slices a bit in their own fat. Take them out of the pan a little before they're as crispy as you want them, because they'll harden as they cool.
Deglaze the pan with black coffee, and turn the heat off. After the sauce has stopped boiling, mix in a healthy amount of the sweetener of your choice — I like honey — and melt in half a tablespoon of cold butter.
Split a biscuit in half, put the ham on the bottom half, drizzle with red-eye gravy, and layer on the top half.
Benton's Smoky Mountain Country Hams in Madisonville, Tennessee (not an ad):
Skillet Queso Dip with Taco Biscuit Bombs | Pillsbury Recipe
This skillet dip is the perfect appetizer to bring the heat on game day (or any day, really). Pepper Jack-stuffed biscuits surround a creamy layered dip of queso and taco meat—it’s a two-in-one guaranteed to win big.
Recipe:
Country Breakfast Skillet
Country Breakfast Skillet
Country Breakfast Skillet Ingredients
¾ lb Bacon (about 12 slices)
4 Eggs
1 cup diced Red Potatoes
½ cup chopped Green Peppers
¼ cup shredded Cheddar Cheese
Fresh parsley
Salt and Pepper to taste
Looking for a printable recipe? Click here!
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Ham and Cheese Biscuit Bake | Cheesy Ham Biscuit Casserole | Ham and Cheese Bubble Up Casserole
Hey y'all!
This is a great casserole! Perfect for ham leftovers. I cooked this one after Easter to get rid of mine. Easy and yummy!
Recipe Link:
Recipe
2 (6-oz) cans refrigerated biscuits
½ lb diced ham
1½ cup grated colby-jack cheese
2 Tbsp honey mustard dressing
3 large eggs
⅔ cup heavy cream
Instructions:
Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
Separate biscuits and cut them into quarters. Place biscuits in the bottom of the pan. Top with ham and cheese.
Whisk together eggs, honey mustard, and heavy cream. Pour over biscuits.
Bake for 25-30 minutes.
NOTES
This recipe is made for the smaller canned biscuits – NOT the bigger Pillsbury Grands! biscuits. I used two cans of Pillsbury Flaky Layers Biscuits Buttermilk. It is a 6-oz can of biscuits with 5 biscuits in each can. You will need 10 total biscuits for this recipe.
You can use any cheese that you enjoy. I’ve made this with colby-jack, cheddar, and swiss. It would also be good with gouda, mozzarella, or parmesan cheese.
My favorite store-bought honey mustard dressings are Ken’s, O’Charley’s, and Sweet Baby Ray’s.
Can Ham & Cheese Biscuit Bake be made in advance? Yes. You can assemble the casserole the night before and bake it in the morning.
Can Ham & Cheese Biscuit Bake be frozen? Yes. I suggest freezing this casserole after baking. The refrigerated biscuits don’t bake as well after being frozen.
Bacon, Egg & Cheese Biscuit Bake - Home & Family
Chef Toya Boudy is turning a classic American breakfast into a tasty casserole. Toya's Bacon, Egg and Cheese Biscuit Bake recipe is easy to make. You can also repurpose the biscuit dough to make homemade donuts or beignets.
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