Cast Iron Loaded Breakfast Biscuits

Yields1 Serving
 4 bacon strips, chopped
 1 cup chopped fresh mushrooms
  cup chopped onion
 1 garlic clove, minced
 4 large eggs
 2 cups all-purpose flour
 3 tsp baking powder
 ½ tsp salt
 ½ cup cold butter, cubed
 1 cup buttermilk
 ½ cup shredded cheddar cheese
1

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.

 

Recipe from Taste of Home

Ingredients

 4 bacon strips, chopped
 1 cup chopped fresh mushrooms
  cup chopped onion
 1 garlic clove, minced
 4 large eggs
 2 cups all-purpose flour
 3 tsp baking powder
 ½ tsp salt
 ½ cup cold butter, cubed
 1 cup buttermilk
 ½ cup shredded cheddar cheese

Directions

1

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.

Cast Iron Loaded Breakfast Biscuits

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