These Loaded Breakfast Biscuits are a fast family favorite because they are easy to make and portable, which make them the perfect grab and go breakfast – especially when we travel. They’re also a great brunch menu item. Same great taste as a layered breakfast biscuit with all the components baked right into the biscuit!
I am a big fan of Breakfast Biscuits. They are my go-to breakfast staple, especially when traveling. This is because they are easy to make and easily portable, so they are perfect to grab one (or two) and get on the road. I usually make the traditional style layered ones where I cook the sausage rounds and then the folded omelet-style scrambled eggs while the biscuits are baking in the oven. So when my friend, Jodie, shared her breakfast biscuits with everything baked right inside, I knew I had to give them a try. I’m so glad I did.
These biscuits are no joke! They are light and fluffy and totally bursting with that sausage-egg-biscuit flavor I love. What’s even more incredible is exactly how easy they are to make. I used just one skillet to cook the ingredients and a bowl to mix them up with the flour. I then dropped them back into the skillet to bake in the oven. Ya, it was that easy.
After mixing the dough, Jodie suggests flouring your hands and forming them into a biscuit shape. The dough is pretty sticky, so I used a metal ice cream scoop with the arm built inside to free the biscuit from the scoop. A regular sized 5-oz (6cm) scoop yields 12 biscuits into my large 12″ cast-iron skillet, pictured above.
I baked the biscuits in the cast iron skillet for about 15 minutes. They were a nice golden brown on the outside with a light, fluffy interior. The easiest way to tell if a biscuit is finished in the oven is visual. When you see that golden brown color appear, you know your creation is almost finished. But how golden? Over the years, I’ve had some mishaps where the biscuits looked great on the inside but were still gooey in the center. You could use the toothpick test and make sure it comes out clean when inserted into the center. This is usually a very good sign. The fool-proof way for me to tell is by the internal temperature with an instant-read thermometer, bake until the inside reaches 190 degrees F. If you insert the thermometer into the side of a biscuit, you can reduce any visual effects – if you bother with such things.
I varied the recipe a little as compared to Jodie’s recipe to use what I had on hand and have to tell you; I ate one as soon as they came out of the oven despite it being dinner time. These biscuits are ahh-may-zing! I’m already looking forward to having these again for breakfast. The cast iron skillet yielded a great crunchy bottom and made for only one pan to clean which I also like.
Did I mention they re-heat great? I popped one in the microwave for about 20 seconds and it was just as good as when the biscuits first came out of the oven. That’s a great biscuit! Alternatively, you can re-heat foil-wrapped biscuits in the oven on 300 degrees F for 10 – 12 minutes.
In case you were wondering, if you are making biscuits for a crowd, you can easily double or triple this recipe and use a buttered sheet pan to bake the biscuits. I converted a single batch into mini muffins for a work brunch and they filled a standard size cookie sheet. My co-workers gobbled them down. That’s always a sure testament to how great things taste.
- 2-1/2 cups all-purpose flour
- 1 tbsp baking powder
- ¾ tsp salt
- 4 tbsp butter, melted (divided) [See Note]
- 1 pound ground breakfast sausage
- 4 eggs scrambled
- 1 cup shredded sharp cheddar cheese
- ⅔ cup milk
- Melted butter
- Preheat oven to 425 degrees F
- In a large 12-inch cast iron skillet, crumble the sausage and sautee until browned through.
- Meanwhile, in a large mixing bowl add the flour, baking powder, and salt.
- When the sausage is browned, drain well and then add it to the flour mixture and stir to combine until the sausage is fully coated.
- Drain any abundance of oil from the pan and then add the beaten eggs into the pan and cook to a soft scramble. Add the scrambled eggs to the flour mixture and stir to combine.
- Next, add the cheese and milk. With a spoon, stir the mixture until all the flour is incorporated and a slightly sticky dough forms. With a spoon, floured hands or an ice cream scoop, drop biscuits into the buttered skillet or sheet pan.
- Bake for 12-15 minutes or until biscuits are lightly golden brown and a toothpick inserted into the center comes out clean.
- Brush the tops of the hot biscuits with melted butter. Serve warm.
Do you have any biscuit baking tips to share? I’d love to hear from you, so just post it in a comment below!
If you enjoyed this Loaded Breakfast Biscuit recipe, you may also enjoy:
Bisquick Substitution Mix