These biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, freeze and then reheat for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. —Courtney Stultz, Weir, Kansas,
- 4 bacon strips, chopped
- 1 cup chopped fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 4 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
image/svg+xml Text Ingredients View Recipe,
In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese. Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.
1 biscuit: 356 calories, 22g fat (11g saturated fat), 141mg cholesterol, 653mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 11g protein.