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Egg bites biscuits

Having biscuit mix in the freezer comes in handy for breakfasts too. I have a trick for rolling out the dough so you can split it into sandwiches. I usually have biscuit sandwiches in my normal rotation, with sausage egg and cheese.

Preheat oven to 450F

Add two Tablespoons water to a biscuit portion.
Distribute the water evenly – getting all the dry mix from the corners.
Work the dough, checking sides and corners for dry spots.
Massage the dough as it begins to come together.
As the dough comes together it begins to form a ball, pulling away from the sides of the bag.
When the dough is evenly mixes and comes together.
Remove from bag and place on floured board.
Roll out the dough quite thin, about half the thickness as you normally would for a biscuit.
Cut three rounds about the size of your egg bites, using a glass, jar or ramekin.
Form the scraps together and roll out a fourth round.
Butter the tops of two of the biscuit rounds.
Stack the other two on top.
And butter their tops. Oh, might as well free form the left over dough into a little biscuit too.
Bake in preheated 450 oven for about 16 minutes
Remove egg bites to a microwave safe plate.
Bring out your biscuits from the oven – yes one is a bit different but still a tasty vehicle for butter and jam, right?
Heat egg bites in the micro for about 1 minute (microwaves vary yada yada)
Pull the two biscuits in half – they will separate easily where they were buttered.
Put one egg bite in each biscuit – add hot sauce or whatever condiments you like.
Replace the tops.
Crack open your third biscuit and spread with butter and jam.
Sweet and savory biscuit breakfast.
YUM!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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