/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn
Open the biscuits (I used Grands, but others would do) and pull each apart into two halves. Press the dough into pre-sprayed muffin pans bringing up the edges to the top. The jumbo muffin size works well.
Mix other ingredients together and spoon into each biscuit.
Bake in 350 oven until golden brown.
an.) For best results use Grands size biscuits only.
Cut holes in biscuits (I used a lid to a large salt shaker 1-3/8\" in diameter, worked great).
Heat oil to 375\u00b0F.
Mix cinnamon and sugar. Use extra cinnamon if you want. You can also add nutmeg,if desired.
Drop 4 biscuits in deep fryer and cook with lid shut, about 3 minutes each side, or till brown as you like them.
Remove to paper towel-lined plate.
Roll immediately in sugar and cinnamon.
If you are going to ice them, wait till they cool, You can also use sprinkles on icing. Enjoy!
ust one strip of the Grands biscuits you can make a
Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet lightly with cooking spray.
Heat a large skillet over medium heat. Add sausage; cook and stir until browned, 5 to 7 minutes. Remove sausage, reserving some of the grease. Add flour to the skillet and mix well. Stir in milk; season gravy with salt and pepper. Remove from heat.
Separate biscuits and arrange side-by-side onto the prepared sheet. Press down biscuits to seal them together into a crust that covers the whole sheet.
Bake in the preheated oven until crust is ...
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
Spread in greased 8\" square (2 qt.) glass baking dish.
Top with pepperoni and remaining 1 cup cheese.
Bake at 375 22-28 minutes or until golden brown and bubbly.
Heat oven to 350\u00b0F.
Combine flour, brown sugar and cinnamon.
With pastry blender or fork cut in butter or margarine until mixture coarse crumbs.
Separate dough into 8 pieces; split each biscuit in half.
With floured fingers, flatten each biscuit to form 4\" round.
Press each biscuit in ungresed 2-3/4 x 4 x 1-/4\" muffin cup.
Spoon 2 tablespoons pie filling into each biscuit-lined cup.
Sprinkle each with 2 tablespoons flour mixture (cups will be full).
Bake for 15-22 minutes or until golden brown.
Cool 5 minutes ...
Pre-heat oven at 375 degrees bake.
Spray fluted pan with non-stick spray.
Combine the melted butter and syrup in a small bowl and set aside.
In separate bowl, combine brown sugar, cinnamon, and nuts(if desired).
Place about half of the syrup mixture in the bottom of the fluted pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges(closely together) to form a ring.
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees at approximately 20-25 minutes ...
Preheat oven to 350 degrees.
Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces.
Fold biscuit in half and crimp edge to resemble a taco.
Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar.
Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
Turn onto plate and top with orange glaze.
So incredibly simple.
Heat oven to 350*.
Open biscuits, on a lightly floured surface roll them flat.
Place a slice of cheese and 2 sausage links on the biscuits. Roll up.
(I used frozen links and thawed them partially in the microwave first.).
Place on the baking sheet, seam side down.
Bake until golden brown about 15-18 minutes.
To complete the breakfast, make your favorite eggs, grab a piece of fruit and enjoy!
In large bowl, beat together eggs and cream cheese until blended (will be slightly lumpy).
Stir in bacon, onions and shredded cheese.
Put in refrigerator until ready to use.
In a 10-inch pie plate, layer the crescent rolls so the entire plate is covered.
Pour in egg mixture.
Bake at 375\u00b0 until set to desired consistency.
Will serve 6 to 8, depending on how large you slice it!
Heat oven to 350\u00b0F
Generously spray 8 (2 3/4x1 1/4-inch) nonstick muffin cups with non-stick cooking spray.
In 1-quart saucepan, mix syrup ingredients; heat to boiling.
Remove from heat; cool 10 minutes.
Discard whole cloves.
Meanwhile, in food processor bowl with metal blade, place filling ingredients.
Cover; process with on-and-off pulses until finely chopped: set aside.
Separate dough into 8 biscuits.
Separate each biscuit into 3 layers.
Place 1 biscuit layer in bottom of 1 muffin cup.
Brush dough with ...
For the eggs, you will need to create a ring to make them perfectly round (same as with an Egg McMuffin).
Just cut both ends off tuna cans, clean thoroughly, and you will have a mold.
to use.
Be sure to use non-stick spray around the sides that touch the egg. When they're time to flip over, left the can up and loosen the egg from the can with a knife.
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out.
Prepare sausages according to package directions. Drain and cut into quarters.
Partially cook beaten eggs until they are almost all cooked but are still runny. I do this in the microwave, 25 seconds at a time, breaking into small pieces that will be easy to spoon into biscuits.
On a lightly floured surface, roll out each round of biscuit dough into a 5\" circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don't pre-grease the pan.
Equally distribute the ingredients into the biscuits in this order: ...
Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
Add 1 cup of the shredded cheese and mix lightly.
Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
Pour the egg mixture evenly over all.
Top with the remaining 1 c ...
Preheat oven to 350 degrees.
Prepare a bundt pan.
Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil ...
Heat oven to 375*.
In 10\" nonstick skillet, cook sausage over medium heat, stirring frequently, until thoroughly cooked.
Drain, return sausage to skillet. Stir flour into sausage.
Over medium heat, gradually add milk, cooking and stirring until bubbly and thickened. Stir in salt and 1/4 tsp of pepper,.
Remove from heat, set aside.
In small bowl, beat eggs, half and half, parsley flakes, garlic salt and remaining 1/4 tsp of pepper with wire whisk until well blended, set aside.
In another 10\" nonstick skillet, melt 1/2 tbls ...
Heat oven to 375\u00b0.
Prepare and bake biscuits according to package directions.*
Heat oven to 375\u00b0. Bake biscuits as directed on can. Four baked biscuits are needed for this recipe. Freeze remaining 4 baked biscuits in plastic freezer bag for a later use.