BISCUIT EGG-IN-A-HOLE
What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
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.
RANCH DEVILED EGGS
This is a delicious twist to the conventional deviled egg. The kids like this because its not to overpowering with flavor. We like to make this for large gatherings and they are alway a huge hit.
Provided by mommyoffour
Categories Toddler Friendly
Time 35m
Yield 12 deviled eggs
Number Of Ingredients 5
Steps:
- Place eggs in medium saucepan; cover with cold water.
- Bring to a boil.
- Reduce heat; simmer about 15 minutes.
- Immediately drain; run cold water over eggs to stop cooking.
- Peel eggs; rinse.
- Cut eggs in half lengthwise.
- With tip of knife, carefully lift out yolks; place in medium bowl.
- Mash yolks with fork.
- Add salad dressing mix, mayonnaise and mustard; mix well.
- Spoon or pipe yolk mixture into egg white halves.
- Sprinkle with paprika.
- Refrigerate 30 minutes or until chilled.
Nutrition Facts : Calories 57, Fat 4, SaturatedFat 1, Cholesterol 94, Sodium 179.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.4, Protein 3.6
RANCH BISCUITS
Make and share this Ranch Biscuits recipe from Food.com.
Provided by Just Cher
Categories Yeast Breads
Time 35m
Yield 18 large biscuits
Number Of Ingredients 9
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.
Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1.6, Cholesterol 1.1, Sodium 257, Carbohydrate 33.8, Fiber 1, Sugar 7, Protein 4.6
RANCH EGGS 'N' BISCUITS
In Jefferson City, Missouri, Melinda Kimlinger relies on tender homemade biscuits topped with poached eggs and a spicy sauce to wake up her family's taste buds. 'My teenage son would eat the whole batch if I'd let him,' she says.
Provided by Allrecipes Member
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 41.5 g, Cholesterol 254.8 mg, Fat 38.7 g, Fiber 1.7 g, Protein 17.3 g, SaturatedFat 17.4 g, Sodium 1727.6 mg, Sugar 6.2 g
RANCH BISCUITS
I jazz up biscuit mix with ranch salad dressing mix, then brush the golden bites with garlic butter after baking. I bake several dozen at once and store them in the freezer. The parsley-flecked biscuits go well with any entree.-Christi Gillentine, Tulsa, Oklahoma
Provided by Taste of Home
Time 25m
Yield 9 biscuits.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 641mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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