Ranch Eggs N Biscuits 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:

• Dissolve yeast into 1/2 warm water, set aside.
• Sift together first five ingredients.
• Using 2 knives cut in 1/2 cup shortening into mix till mixture in pea like in size; add dissolved yeast.
• Add buttermilk and mix well.
• Roll out on floured surface to 1/2 inch thickness.
• Use a round cookie cutter or just cut into squares.
• Bake at 400°F 15-20 minutes until golden brown.
• Brush tops with melted butter.

Steps:

• In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet. , Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Serve warm.

Steps:

• Set oven to 350 degrees.
• Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
• Cook bacon in a large frypan, until crisp; drain.
• Reserve about 3-4 tablespoons bacon drippings.
• Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
• Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
• Sprinkle with cheese, then with bacon.
• In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
• Bake uncovered for about 20-25 minutes, or until set.
• Delicious!

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:

• Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
• Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
• Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

Steps:

• In a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut out 12 biscuits with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, cook bacon until almost crisp; drain. Add onion and chili powder; cook until onion is tender. Stir in picante sauce and cilantro. Make six wells in picante mixture; bread an egg into each. Cover and cook over medium heat until eggs are completely set. Serve over warm biscuits.