These homemade breakfast biscuits are bigger, better, prettier and tastier than anything you’ll find at a fast food place or diner, and probably have a lot less fat. How can you resist these?  Don’t be scared.  They go together pretty quickly, and the payoff is enormous. Make customized versions, and you’ll fast become a legend in your own kitchen!

Start with this  recipe as a guide, then customize, customize, customize. Use whatever meat you have on hand, with bacon, sausage and ham being perennial breakfast favorites (and seem to make most people swoon).  The Breakfast Biscuit pictured above has no meat, only onions, peppers, and tomatoes. I’ve made the Breakfast Biscuits exactly like the ones below,as well as sausage and olive breakfast biscuits,  Honey Baked Ham breakfast biscuits, and the veggie biscuits above.  I want to incorporate asparagus and mushrooms in the next ones. Note, most veggies will need to be precooked (leftover from dinner?), but the tomatoes can be fresh picked.  Now, I am not endorsing this, but one of my friends told me she made these with refrigerated biscuit dough and they worked out very well…

This recipe makes 6 breakfast biscuits, and they are big. If you have a chance to get medium eggs, do so, I found the large eggs were just a tad too large, some of the whites spilled out of the biscuits, but no biggie.

Breakfast Biscuits

For the topping:

3 bell peppers, cut into thin strips (or substitute any cooked veggie, or none at all)
1 onion, thinly sliced
1 – 2 tablespoons butter
1 cup finely diced cooked ham (or sausage, or bacon…salmon?)

For the biscuit dough:

2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 stick cold butter, cut into bits (I grate frozen, or very cold, butter into the flour)
1/2 cup plus 2 tablespoons milk
2 cups grated Münster, Monterey Jack, or Cheddar/Jack mix or Mozzarella mix (or whatever you have on hand, use it all up!)
6 eggs (medium or small work best)

In a large skillet cook the bell peppers (or other veggie) and the onion in the butter over medium heat, stirring, until the vegetables are softened, stir in the ham, and remove the skillet from the heat. (This can be made 1 day in ahead, if needed.)

Preheat oven to 425 degrees.

Make the biscuit dough:

In a bowl whisk together the flour, the baking powder, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Add the milk and stir the mixture until it just forms a dough. Gather the dough into a ball, on a lightly floured surface knead it gently 6 times, and cut it into 6 equal pieces. Roll each piece of dough into an approx. 7-inch round, form a 1/2-inch-high rim on each round by turning in the edge of the dough and pinching it until the shell measures approx. 5 inches. This does not have to be perfect, but a high outer crust will help contain the egg. The rustic look is great! Transfer the rimmed rounds to 2 buttered large baking sheets.

Divide the cheese among the shells. Top with veggie/ham mixture. Now, make a well in the center by pushing the filling to the rim (this step is important!).

Original directions: Crack and drop an egg carefully into the well of each shell. Bake the bicuits in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until the egg yolks are just set.

My directions: Following the original directions produced  hard-boiled eggs, which made the biscuits easy to eat (and pleasing to the kids because they were, most definitely, finger food–they turn out like small pizzas!) BUT, I like soft eggs, so I cook the biscuits without the eggs for ten minutes.  Then I carefully crack an egg into the center of the biscuit and continue cooking until the egg yolk is set, but still soft (usually 3-4 minutes more), and the white is completely cooked.

Thanks for stopping by my kitchen this morning. I’d love to hear what you have to say!