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
Cast-Iron Loaded Breakfast Biscuits
Updated on Nov. 09, 2023
Ingredients
- 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
Directions
- <div data-original-title="" title=""><span style="font-size: 1rem;">Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, </span><span data-original-title="" title="" style="font-size: 1rem;">cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan.</span><br></div><div data-original-title="" title=""><span style="font-size: 1rem;" data-original-title="" title=""> </span>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.</div><div data-original-title="" title=""> 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.</div><div data-original-title="" title=""> Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.</div><div data-original-title="" title=""></div>
Loading Popular in the Community
Loading Reviews
