Breakfast in a Biscuit Recipe

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Breakfast in a Biscuit Recipe

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This recipe brings back memories of my youth. My mother used to make these muffins as a special breakfast treat. My husband and I also have them for dinner.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk
  • 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 2 tablespoons sliced green onion
  • 2 eggs, lightly beaten
  • Melted butter

Directions

In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to form a soft dough. Divide into 12 portions.
Roll each into a 6-in. circle; press onto the bottoms and up the sides of greased muffin cups. Fill each with 2 tablespoons sausage and about 1 teaspoon cheese. Sprinkle with onion. Spoon about 2 teaspoons beaten egg over each.
Pinch crust together over filling to seal; brush with butter. Bake at 400° for 18-22 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Breakfast in a Biscuit in Best of Country Breads 2000, p20

Nutritional Facts

1 each: 209 calories, 12g fat (4g saturated fat), 52mg cholesterol, 460mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 7g protein.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk
  • 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
  • 1/2 cup shredded Colby-Monterey Jack cheese
  • 2 tablespoons sliced green onion
  • 2 eggs, lightly beaten
  • Melted butter
  1. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk to form a soft dough. Divide into 12 portions.
  2. Roll each into a 6-in. circle; press onto the bottoms and up the sides of greased muffin cups. Fill each with 2 tablespoons sausage and about 1 teaspoon cheese. Sprinkle with onion. Spoon about 2 teaspoons beaten egg over each.
  3. Pinch crust together over filling to seal; brush with butter. Bake at 400° for 18-22 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.
Originally published as Breakfast in a Biscuit in Best of Country Breads 2000, p20

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