Egg Biscuit Cookies Recipes

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated.
• Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
• Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.
• Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate.
• Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more.
• Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg.

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

Steps:

• Cream butter and sugar until fluffy.
• Separately, beat egg yolks and add extracts and salt.
• Add beaten egg yolk mixture to creamed butter and sugar.
• Blend well.
• In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
• Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
• Form into balls about the size of a walnut.
• Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten.
• Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

Steps:

• Prepare biscuits according to package directions. Meanwhile, in a large skillet, heat butter until hot. Add eggs; reduce heat to low. Fry until whites are completely set and yolks begin to thicken but are not hard., Split the biscuits. Layer the bottom of each biscuit with cheese, ham and an egg; replace top. Microwave, uncovered, for 30-45 seconds or until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 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. Crumble or chop into small pieces.
• Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
• Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
• Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
• Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

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 crispy, about 10 minutes.
• Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat; cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
• Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
• Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
• Bake in the preheated oven until golden brown, about 8 minutes.

Steps:

• Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish. , In a large bowl, whisk the eggs, milk, tomatoes, onions, chilies, salt, pepper and seasoning blend. Pour over biscuits. Sprinkle with bacon and cheese. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.