Prosciutto And Cheddar Breakfast Biscuits Food

PROSCIUTTO AND CHEDDAR BREAKFAST BISCUITS

Steps:

• Preheat oven to 425° F.
• In a bowl, combine biscuit mix, milk, melted butter and chives; mix just until moistened.
• Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
• Place 2 in. apart on an ungreased baking sheet.Bake 12-14 minutes or until golden brown.
• Meanwhile, in a large bowl, whisk eggs, milk and salt.
• Place a large skillet over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally.
• Stir in butter until melted.
• Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains.
• Stir in cheese; remove from heat.
• Split warm biscuits in half. Fill with egg mixture.

CHEDDAR BISCUITS FROM DIABETIC LIVING

Steps:

• Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
• Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake about 14 minutes or until golden brown. Serve warm.
• To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.