Time 50m Yield 9 servings Number Of Ingredients 17 Steps:
For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper. Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined. Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs. For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside. Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes. Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes. Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
Time 30m Yield 10 servings. Number Of Ingredients 5 Steps:
Preheat oven to 400°. Roll out each biscuit into a 5-in. circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups., In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake until browned, 13-15 minutes.
Time 1h30m Yield 38 Biscuits, 12 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees. Cook sausage in Frying pan until browned, do not drain, and set aside. grate cheese and set aside if grating. Mix Bisquick and milk until dough forms a ball. knead the Sausage and grease, Cheese and Garlic into dough ball. Seperate dough into 1 1/2 inch dough balls. Drop on cookie Sheet. Bake on ungreased cookie sheet for about 15min or until golden brown on tops.
Time 35m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside. In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat. Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy. Bake 14 to 16 minutes or until biscuits are golden brown.
