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Cast-Iron Loaded Breakfast Biscuits

Total Time

Prep: 35 min. Bake: 20 min.

Makes

8 servings

These loaded breakfast biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, then freeze for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. —Courtney Stultz, Weir, Kansas
Cast-Iron Loaded Breakfast Biscuits Recipe photo by Taste of Home

Ingredients

  • 4 bacon strips, chopped
  • 1 cup chopped fresh mushrooms
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 4 large eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 1 cup buttermilk
  • 1/2 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.

Nutrition Facts

1 biscuit: 356 calories, 22g fat (11g saturated fat), 141mg cholesterol, 653mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 11g protein.

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