Scrambled Burgers On Canned Biscuits Food

SCRAMBLED BURGERS ON CANNED BISCUITS

Steps:

• Mix ground beef with 1/4 cup water (this makes the meat break up easier and cook more evenly).
• Place onion soup mix and minced onion in 1 cup of WARM water to rehydrate and cook biscuits according to package directions, while you brown the meat.
• In a skillet (I use cast iron) melt butter and brown meat until it begins to stick and brown on the bottom of the skillet.
• Add a little water to deglaze the bits that are sticking.
• Do this 3 or 4 times.
• (Deglazing adds a LOT of flavor but can be skipped, but it really effects the out come.) After deglazing add the soup, onion and water mixture with remaining seasonings.
• If you prefer a little more gravy texture thicken with the cornstarch and water (slurry), or you can cook the liquid out.
• (I like the gravy.) Divide biscuits and top with the meat, pickles, and mustard or any other hamburger toping you prefer.
• You can serve this on regular hamburger buns or even hotdog buns if desired.
• Served on hamburger buns, it tastes similar to a Krystal burger.

SCRAMBLED HAMBURGERS

Steps:

• Cook hamburger meat and onions together until done.
• While meat and onions are cooking toast the buns and set aside.
• Once your meat and onion mixture is done,pour into a large bowl.Combine your cheese whiz,pickles,tomato's,mustard,mayo,salt,pepper and garlic powder and mix well until everything is combined.Serve on toasted buns.Enjoy.
• *note you can serve with chips instead of buns if you perfer.

SCRAMBLED EGG BISCUIT CUPS

Steps:

• Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
• Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
• In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
• To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.