Breakfast in a Biscuit

Breakfast in a Biscuit

There’s nothing like a hearty breakfast to start the day off right – even better when you can take it all wrapped up to go. Bake these handy and hearty biscuits in advance for a delicious, homemade alternative to fast food breakfast sandwiches. They also make great additions to your table for holiday brunch.

Ingredients

2 1/4 cups CB Old Country Store® Buttermilk Baking & Pancake Mix, plus extra for rolling out

2/3 cup milk

1 tablespoon butter

4 eggs

1 1/2 cups shredded cheddar cheese

2 cups crispy cooked CB Old Country Store® Bacon or 2 cups chopped CB Old Country Store® Spiral Sliced Ham

Salt and pepper

Method

1. Preheat oven to 400°F.

2. Make biscuit dough according to CB Old Country Store® Buttermilk Baking and Pancake Mix package directions. Knead the dough lightly.

3. Melt butter in a skillet and scramble the eggs. Add the shredded cheddar cheese in the last minute of cooking. Set aside to cool.

4. Roll the biscuit dough out onto a lightly floured work surface to 1/4 inch thickness.

5. With a 4” round cookie cutter, cut dough into 12 circles. Re-roll scraps and cut out additional biscuits as necessary.

6. Lay 6 biscuit rounds out on a baking sheet covered with parchment paper. In the center of each circle, equally divide the eggs and the bacon or ham. Be sure to leave 1/2” border around the filling.

7. Top each biscuit with the remaining rounds and press the edges together to seal. Wet your fingers as you press the edges together for a good seal.

8. Bake for about 20 minutes or until the filled biscuits are golden brown and puffy.

9. Serve hot or at room temperature.

 

Tip: You can make these ahead of time and reheat through the week for a quick breakfast on the go.

Eggs