BACON-CHEDDAR BISCUITS
Easy bacon-Cheddar drop biscuits. Although Cheddar tastes the best in this recipe, you can sub any other cheese you have on hand.
Provided by I Love Troy
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 35m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 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. Let cool enough to handle; crumble.
- Combine flour, baking powder, baking soda, and salt in a bowl and cut in shortening until it resembles coarse crumbs. Add buttermilk and stir just enough to form a ball. Fold in crumbled bacon and Cheddar cheese.
- Drop heaping tablespoonfuls on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve immediately.
Nutrition Facts : Calories 123.8 calories, Carbohydrate 11.5 g, Cholesterol 9.3 mg, Fat 6.7 g, Fiber 0.4 g, Protein 4.2 g, SaturatedFat 2.6 g, Sodium 290.2 mg, Sugar 0.7 g
BREAKFAST BUNS
Make and share this Breakfast Buns recipe from Food.com.
Provided by Elephant.Shoes
Categories Breakfast
Time 1h50m
Yield 10 buns, 5-10 serving(s)
Number Of Ingredients 13
Steps:
- Filling:.
- Fry bacon until crisp, remove and set aside. Keep the grease and set aside as well.
- Place chopped onions in hot pan and carmalize, may need to add 1 Tbsp of bacon grease. Once onions are done, add the spinach and put a lid on, stirring occasionally until spinach is thawed. Remove from pan and set aside.
- Add 2 Tbsp of bacon grease back to pan, whisk and add in 6 eggs and scramble. Add other filling ingredients and combine.
- Once combined, line a cupcake pan with papers and divide the filling into 10 equal cupcakes. Top each with 1-2 Tbsp of cheese. Place in freezer to set. (this makes assembly easier).
- Buns:.
- In a machine, whisk egg, oil, sugar, water, 1 cup flour and salt until flour is smooth. Change to a dough hook and add the flour and yeast. Let knead for 5 minutes until dough is smooth.
- Let rise for 1 hour in a greased bowl, cover with saran wrap.
- Punch down, divide the dough into equal balls. (makes about 9 or 10) flatten out a piece of dough, making sure the edges are thinner than the middke and place one of the frozen fillings cfheese side down in the middle of the dough. Fold the dough up around the filling, pinch to close and lay on baking sheet pinched side down.
- Let rise for 10 minutes.
- Bake at 375 for 15-20 minutes.
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.
BACON-CHEDDAR BUNS
Put that extra bacon grease to work with this super versatile and easy-to-make (no mixer!) dough. Shape it into burger buns, hot dog buns or even dinner rolls.
Provided by Zac Young
Categories side-dish
Time 2h30m
Yield 12 buns
Number Of Ingredients 13
Steps:
- For the dough: Brush a medium bowl with bacon fat and set aside.
- In a large bowl, whisk together the water, sugar and yeast until dissolved. Add the bacon fat and egg and whisk to combine. Add the salt and 2 cups of the flour and stir to combine. Add 1 more cup of the flour and stir until the dough comes together in a rough ball, adding the remaining flour 1 tablespoon at a time as needed. Turn the dough out onto a clean work surface and knead briefly; the dough does not have to be totally smooth.
- Place the dough in the prepared bowl and turn to lightly coat it in the bacon fat. Cover with plastic wrap and set in a warm place until the dough doubles in size, about 1 hour. Gently deflate the dough and turn out onto a clean work surface. Portion into 12 equal pieces.
- For burger buns, line 2 baking sheets with parchment paper. Using a cupped hand, roll each portion into a smooth ball then transfer to the prepared baking sheets and gently press down on each to form a 2 1/2-inch-wide disk.
- For hot dog buns, line 1 baking sheet with parchment paper. Roll each portion into a tight 5-inch-long log. Arrange the logs lengthwise in 2 rows of 6, parallel to the short ends of the sheet, leaving a few inches between the short sides of the sheet and between the rows.
- For either bun, cover the baking sheet(s) with plastic wrap sprayed with cooking spray and let rise until doubled in size, about 30 minutes.
- For finishing: Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the egg, pepper and mustard powder. Brush onto the tops of the buns. Sprinkle with the Cheddar and bacon.
- Bake until golden brown, about 20 minutes. Let the buns cool on the baking sheets.
BACON CHEDDAR BREAKFAST BUNS
These are to die for. Turning a basic white bread recipe into something deliciously rewarding. What's not to love: bacon, ranch, cheese, green onions and warm bread. You can do everything the night before and just bake the next morning.
Provided by lilsweetie
Categories Yeast Breads
Time 21m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pour the warm milk into a mixing bowl and dissolve sugar in milk. Cool to 110 degrees F then the yeast. When the yeast is foamy, add the bacon grease/butter and 2 1/2 cups of flour and the salt and spices. Mix together and then add remaining 1/2 cup of flour if needed to form a soft, slightly sticky dough.
- Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy. Let the dough rise until doubled (1 to 2 hours).
- Punch down and roll it out into a large rectangle, about 1/2 inch thick.
- Spread with ranch dressing and sprinkle with bacon, cheddar and green onions. Roll up tightly, pinch seam to seal and cut into 12 equal pieces. Arrange in a greased 9x13 inch baking dish. Cover and let rise until almost doubled (45 minutes to 1 hour at room temp or overnight in fridge). ***If you are doing the overnight rise, take them out in the morning to bring to room temperature 15 minutes before you preheat the oven.
- Just before baking, sprinkle the buns with parmesan cheese. Bake at 350 degrees F for 35 to 40 minutes or until nicely browned.
- SHORTCUT: Use pre-made white bread dough and start with step 3, rolling otu the dough and filling it.
BACON ONION BUNS
Make and share this Bacon Onion Buns recipe from Food.com.
Provided by roscoe777
Categories Lunch/Snacks
Time 2h
Yield 12 buns
Number Of Ingredients 14
Steps:
- Heat milk, butter, sugar and salt until butter melts; cool. Soften yeast in warm water; add to milk mixture with beaten eggs. Gradually add flour, mixing to make a soft dough. Turn out onto a floured surface and know until smoothand elastic, about 10 minutes. Grease a mixing bowl and place dough in it, turning to grease the top. Cover and let rise in a warm place until it doubles in size, about an hour.
- saute bacon until fat is rendered. Remove bacon and drain. Pour off all but a little fat. Saute onions and cook until tender. Combine onions, bacon, ham, potatoes, bell peppers and pepper; set aside.
- Punch down dough; divide in half. Roll half of dough to 1/4 inch thickness; cut into 4 ot 5 inch circles. Put bacon filling in center; brush edges with water. Fold in half and seal edges. Place on a greased cookie sheet. Repeat until all dough and filling are used. Beat 1 egg yolk with a little bit of water. Brush on top of buns. Cut slits in top, let rise for 20 minutes.
- Bake at 375F for 20 to 25 minutes or until golden brown.
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