Best Egg Biscuits Recipes

SAUSAGE 'N' EGG BISCUITS

Steps:

• In a small bowl, combine baking mix and water just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 3-in. biscuit cutter., Place on an ungreased baking sheet. Bake at 425° for 8-12 minutes or until golden brown., Meanwhile, in a small bowl, whisk eggs and chives. Heat a small nonstick skillet coated with cooking spray over medium heat. Add egg mixture; cook and stir until set. Heat sausage patties according to package directions., To assemble, split each biscuit; layer with a cheese slice, sausage patty and scrambled eggs. Replace tops.

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.
• *Cook's Note: It's American prosciutto .
• Blackberry topping:
• Macerate the berries with the sugar in a bowl for about 30 minutes. Put some of the berries on the bottom half of the biscuit. Add whipped cream and top with the other half of the biscuit.

GREEK EGG BISCUITS

Steps:

• In large mixing bowl, beat butter until light and fluffy. Add the sugar and beat for 10 minutes on medium speed. Add four of the eggs, one at a time, and beat well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and stir to form soft, cohesive dough. Add flour if dough is too soft to handle easily.
• Preheat oven to 350 degrees F. Grease cookie sheets
• Lightly flour a work surface. Break off 1 inch lumps of dough and roll on floured surface into ropes about 7 inches long and 1/4 inch in diameter. Cross the ends and twirl dough in a loop in the opposite direction, forming a braid. Place on cookie sheets about 1 inch apart.
• Beat remaining egg. Brush onto braids for glaze and sprinkle with sesame seeds. Bake 20 to 25 minutes. Let cool on cookie sheets for 10 minutes, then remove to racks to cool completely.

BACON 'N' EGG BISCUITS

Steps:

• In a large bowl, combine biscuit mix and water just until blended. Turn onto a lightly floured surface and knead 5 times. Roll out to 1/2-in. thickness; cut with a lightly floured 3-in. biscuit cutter. , Place on an ungreased baking sheet. Bake at 425° for 9-10 minutes or until golden brown. Meanwhile, scramble the eggs. Split the biscuits; fill each with a slice of cheese, scrambled egg and two bacon pieces.

LEMON EGG BISCUITS

Steps:

• 1. Measure flour into a large bowl, making a well in the center; Add all ingredients into the well. Mix until smooth. (batter will be sticky; add a little milk until you have the correct consistency and all incorporated).
• 2. Flour hands and roll into small balls.
• 3. Place on lightly greased cookie sheet approximately 1/2-inch apart.
• 4. Bake at 325 degrees for 12-15 minutes.
• 5. Cool thouroughly on wire racks and frost. You may sprinkle sugared candy on top, if you wish.

EGG BAKE WITH SAUSAGE BISCUITS

Steps:

• In a large saucepan, melt 4 tablespoons butter. Stir in flour until smooth; gradually whisk in milk and cream. Add the parsley, basil, marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; add cheese, stirring until melted., In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg slices, a third of the bacon and about 1 cup cheese sauce. Repeat layers twice. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown., In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into 1-1/2-in. balls. Place 2-in. apart on an ungreased baking sheet. Bake at 400°. for 13-15 minutes or until lightly browned. Serve with casserole.

EGG, SAUSAGE, BISCUITS AND GRAVY

Steps:

• Cook sausage and onions in a skillet until sausage is done. Drain grease. Add flour and coat meat mixture.
• In seperate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste).
• Slowly stir in milk/seasoning mixture.
• Cook until gravy reaches desired thickness (Stirring frequently).
• Split biscuit in half on plate. Divide sliced hard boiled egg over top.
• Spoon gravy over biscuits and eggs.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (3.9/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

ANGINETTI (ITALIAN EGG BISCUITS)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper.
• In a large mixer bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough will be soft and sticky. Cover the bowl and wrap with plastic wrap. Chill at least 2 hours or overnight.
• Preheat the oven 350. Line two large baking sheets with parchment. Spray lightly with cooking spray.
• Using a medium scoop (approx. 2 tablespoons) place dough on baking sheet about an inch apart. Bake 12 minutes. These will not brown. If they turn brown you have overbaked them. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely.
• To make the glaze:
• Combine the confectioners' sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze is as thick as heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

EASY CREAM BISCUITS WITH HAM AND EGG SAUCE

Steps:

• Preheat oven to 450F.
• Mix Bisquick and 1/3 cup cream in a bowl with a fork, until you get a sticky dough (you may need a bit more cream).
• Place dough on a floured bowl and roll out a large enough circle to get four 3-inch biscuits. (about 1/2" thick).
• Bake 10 minutes; remove from oven and set aside on wire rack.
• In a large saucepan, melt butter over medium heat and saute onion and garlic until soft, about 10 minutes. Do not let onion brown.
• Whisk in flour until bubbly. Whisk in broth and cream, and cook until it begins to thicken. (If you want a thinner sauce, add more cream).
• Stir in chives, ham and eggs and cook until hot. Season with salt and pepper, to taste.
• Bring enough water to a boil in a skillet to cover asparagus. Add asparagus and cook until just tender; about 3-5 minutes. Drain.
• Put 2 biscuits on each plate. Lay 4 stalks of asparagus over biscuits and top with ham and egg sauce. Serve with fresh fruit slices on side, if desired.

ANGINETTI (ITALIAN EGG BISCUITS) RECIPE - (4/5)

Steps:

• Sift together the flour baking powder and salt onto a piece of wax paper. In a large mixing bowl beat together the sugar and the shortening until light and fluffy. Beat in the eggs one at a time until blended. Beat in the milk and the lemon juice, occasionally scraping the sides of the bowl. Holding on to the wax paper like a funnel, add the dry ingredients into the mixer. Mix until well blended. The dough should be soft and sticky. Cover the bowl with plastic wrap. Chill at least 2 hours or overnight. Preheat the oven to 350 F. Line two large baking sheets with parchment. Spray lightly with cooking spray. Using a medium scoop, about 2 tablespoons, place dough on baking sheet about an inch apart from each other. Bake 12 minutes. These should not brown. Let cookies rest 5 minutes in the pan. Transfer to rack to cool completely. To make the glaze, combine the confectioner's sugar and lemon juice in a small bowl. Stir in water 1 teaspoon at a time until glaze has the consistency of heavy cream. Dip the top of the cookies into the glaze. Sprinkle with jimmies (sprinkles) if desired. Place on rack to dry. Store in air tight container or fridge.

HOLIDAY GIFTING RICOTTA EGG BISCUITS

Steps:

• 1. Cream butter and sugar. Mix until creamy.
• 2. Add eggs, one at a time, mixing well after each addition.
• 3. Add ricotta cheese and extract. Mix well.
• 4. Add flour, baking soda, and baking powder gradually.
• 5. After well incorporated I find that if you refrigerate the dough about 30 minutes, covered so as not to dry out, the dough is then easier to handle. Drop by rounded teaspoonfuls or roll into small balls onto an ungreased parchment paper-lined cookie sheet.
• 6. Bake at 350 degrees for 12-15 minutes.
• 7. Cool on a wire rack.
• 8. For the icing: Combine confectioners' sugar, 3-4 tablespoons of milk, and vanilla or another extract (you could also add food coloring if you want colored icing). I also add about a tablespoon of meringue powder to the icing although my mother never did. I find it helps dry the icing quicker.
• 9. Ice cookies and top with colored sprinkles.

SIMPLE BISCUITS (LACTOSE-FREE, EGG-FREE)

Steps:

• Sift flour, baking powder, and salt into bowl.
• Mix butter in with knife or fingers.
• After butter is well mixed, add milk slowly.
• Roll dough out on floured board.
• Cut with biscuit cutter or cookie cutters.
• Bake on greased baking sheet in oven (375° F) for 10 minutes.

SAUSAGE, EGG & CHEESE BISCUITS

Steps:

• Combine all ingredients well in a large mixing bowl.
• Form patties about 1/2" thick and 3" diameter.
• Place patties on a greased cookie sheet about 1" apart.
• Bake at 450 for 11 - 15 minutes, or until golden brown.
• Enjoy!
• Substitutions: sausage: you could use vegetarian sausage without browning.
• yogurt: milk or sour cream or buttermilk.

BACON & EGG BISCUITS

Steps:

• Bake biscuits as directed on package.
• Meanwhile, beat eggs, milk and pepper with whisk until blended. Cook in large nonstick skillet on medium heat 3 min. until eggs begin to set, stirring occasionally. Add cream cheese spread; cook 2 to 3 min. or until cream cheese is melted and eggs are set, stirring occasionally.
• Split warm biscuits; fill with egg mixture and bacon.

HAM, EGG CHEESE BISCUITS

Steps:

• Spray a glass pan with cooking spray.
• Split the flaky layer biscuits in half. If you use two cans, just put one can on the bottom, one can on the top.
• Soft scramble the eggs. (they will finish cooking hard enough in the oven).
• Evenly spread eggs over layer of biscuits.
• Evenly spread diced ham and shredded cheese on top.
• Split second can of flaky layer biscuits and place on top.
• Bake at 325 until biscuits are done. Takes approximately 20-25 minutes, but I start checking them at 15.

SAUSAGE, EGG AND BISCUITS CASSEROLE

Steps:

• Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top and Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min..

SHEET PAN EGG-IN-A-HOLE BISCUITS

Steps:

• Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
• Separate the biscuits and put them on the prepared sheet pan. Brush 8 of the biscuits with the heavy cream. Sprinkle all the biscuits with the Cheddar, then the chives. Put each biscuit brushed with cream on top of an unbrushed biscuit to make 8 biscuit stacks. Space the stacks evenly on the sheet pan. Cut out the center of each stack with a 2-inch round cookie cutter. Put the cut-outs in the empty spaces on the sheet pan.
• Push a slice of ham down into each hole to make a cup that is deep enough to hold an egg comfortably. Crack 1 egg into each of the ham cups and sprinkle with the paprika.
• Bake until the biscuits are flaky and golden brown, the egg whites are just set and the yolks are still jiggly when you lightly shake the sheet pan, about 20 minutes.
• Serve each egg-in-a-hole with one of the biscuit cut-outs for dipping.

COUNTRY HAM AND FRIED EGG ON ANGEL BISCUITS

Steps:

• Whisk together the flour, sugar, baking powder, yeast, and salt in a large bowl. Cut in the shortening and 1/4 cup butter pats until pea-size bits remain. Add the milk and gently stir until combined. The dough will be wet.
• Transfer the dough to a well-floured surface and gently pat into a 9-inch round that is 1-inch thick. Cut the dough into 2-inch rounds using a cookie cutter. Transfer the rounds to a parchment paper-lined baking sheet that has been lightly coated with cooking spray. Cover with a clean kitchen towel and let sit at room temperature for 1 hour. Remove the towel and cover with plastic wrap and place in the freezer for 1 hour and up to 24 hours.
• Cook's Note: The longer the biscuits stay in the freezer, the lighter and fluffier they become. You can make ahead and just bake off a few as you need them.
• Preheat the oven to 400 degrees F. Brush the tops of the biscuits with the heavy cream and bake until golden brown, about 15 minutes. Remove from the oven and brush the tops with the melted butter. Let cool slightly, then sprinkle the top with black pepper and slice open.
• Heat 1 tablespoon of the unsalted butter in a small (6-inch) nonstick saute pan over medium-high heat until it begins to sizzle. Add one egg at a time, season top with salt and pepper and cook until the white is set, gently flip over and continue cooking for another minute or so. Flip so the top side is up. Place a few slices of ham on the bottom biscuit and top with the egg, place the other half of the biscuit on top and serve immediately.

ITALIAN EGG BISCUITS

Steps:

• Blend sugar, cottage cheese, salt and eggs; mix well.
• Add oil, vanilla and anise extract; mix well.
• Add flour and baking powder; mix until a smooth ball of dough forms.
• Refrigerate 1 hour; divide dough into 12-18 pieces.
• Roll each piece into a 1-inch log; form a ring, pinching ends together and place on baking sheet.
• Brush with egg wash.
• Bake in 375 degree oven until golden brown, about 12 minutes.