Loaded Double Bacon Breakfast Biscuits Food

LOADED BREAKFAST BISCUITS

Steps:

• Preheat oven to 425 degrees. Grease a large baking sheet with non-stick spray or parchment paper and set aside.
• Dice the bacon and cook over medium heat until slightly crisp.
• Scramble the eggs.
• In a large bowl mix together the flour, baking powder, salt, garlic powder, and pepper. Fold in the cooked bacon, shredded cheese, and scrambled eggs.
• Stir in the milk.
• Drop the biscuit dough by 1/4 cup fulls onto prepared baking sheet.
• Bake 13-15 minutes until lightly golden brown.
• Brush with melted butter.
• Serve immediately or store in an airtight bag or container in the refrigerator for 3-4 days.

LOADED DOUBLE-BACON BREAKFAST BISCUITS

Steps:

• Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
• In large bowl, stir all ingredients except butter until soft dough forms. Drop dough by 12 rounded spoonfuls (about 1/4 cup each) onto cookie sheet.
• Bake 13 to 16 minutes or until golden brown. Brush warm biscuits with melted butter; serve warm.

CAST-IRON LOADED BREAKFAST BISCUITS

Steps:

• 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.