Cast-Iron Loaded Breakfast Biscuits
Total Time
Prep: 35 min. Bake: 20 min.
Yield
8 servings
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
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
-
Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, 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.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.
Nutrition Facts
1 biscuit: 356 calories, 22g fat (11g saturated fat), 141mg cholesterol, 653mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 11g protein.
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
Recipe Creator
Community Cook
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