Morning rush got you down? Fear not! We’ve rounded up 20 delicious canned biscuit breakfast recipes that are not only easy to whip up but will also turn your groggy mornings into something to look forward to. From savory to sweet, these quick fixes are perfect for busy home cooks across North America. Keep reading to discover how a simple can of biscuits can transform your breakfast game!
Cheesy Bacon and Egg Biscuit Bake
Perfect for a leisurely weekend brunch or a hearty breakfast, this Cheesy Bacon and Egg Biscuit Bake combines fluffy eggs, crispy bacon, and melted cheese nestled in a golden biscuit crust for a dish that’s as comforting as it is indulgent.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- For the filling:
- 6 large eggs
- 1/2 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, and salt for the crust.
- Add the cubed butter to the flour mixture, using your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until a soft dough forms. Tip: Avoid overmixing to ensure a tender crust.
- Press the dough evenly into the bottom and up the sides of the prepared baking dish.
- In another bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the crust, then sprinkle with crumbled bacon and shredded cheese.
- Bake for 25-30 minutes, or until the eggs are set and the crust is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
- Let the bake cool for 5 minutes before slicing. Tip: For extra flavor, serve with a drizzle of hot sauce or a dollop of sour cream.
Best enjoyed warm, this bake offers a delightful contrast between the flaky biscuit crust and the creamy, cheesy filling. For a festive touch, garnish with chopped chives or serve alongside a fresh fruit salad.
Sausage Gravy and Biscuit Casserole
Unveiling a dish that marries the heartiness of breakfast with the comfort of a casserole, this recipe transforms the classic sausage gravy and biscuits into a bakeable delight, perfect for leisurely mornings or brunch gatherings.
Ingredients
- For the sausage gravy:
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the biscuit layer:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the breakfast sausage until browned, breaking it into crumbles as it cooks, about 5-7 minutes.
- Sprinkle the flour over the cooked sausage, stirring to coat evenly, and cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the milk, ensuring no lumps form, and bring the mixture to a simmer. Cook until thickened, about 3-5 minutes, then season with salt and pepper. Tip: For a smoother gravy, strain the mixture before adding to the baking dish.
- Pour the sausage gravy into the prepared baking dish, spreading it evenly.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuit layer. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
- Stir in the buttermilk until just combined, then drop spoonfuls of the biscuit dough over the sausage gravy. Tip: For even baking, try to distribute the biscuit dough uniformly.
- Bake for 20-25 minutes, or until the biscuit topping is golden brown and the gravy is bubbly.
Notably, this casserole offers a delightful contrast between the creamy, savory gravy and the fluffy, buttery biscuits, making it a versatile dish that can be enjoyed as is or paired with a side of scrambled eggs for an extra protein boost.
Blueberry Biscuit Breakfast Bake
Zesty mornings call for a dish that marries simplicity with sophistication, and this Blueberry Biscuit Breakfast Bake answers with its tender biscuits, juicy blueberries, and a golden, buttery crust that promises to elevate your breakfast table.
Ingredients
- For the biscuit layer:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the blueberry layer:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- For the topping:
- 1 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar for the biscuit layer.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keeping the butter cold ensures a flaky biscuit texture.
- Gradually pour in the milk, stirring until just combined. Be careful not to overmix to avoid tough biscuits.
- In another bowl, gently toss the blueberries with sugar, lemon juice, and cornstarch for the blueberry layer.
- Spread the blueberry mixture evenly at the bottom of the prepared baking dish.
- Drop spoonfuls of the biscuit dough over the blueberries, covering them as much as possible.
- Brush the top of the biscuit dough with melted butter and sprinkle with sugar for a golden finish. Tip: The sugar adds a delightful crunch and sweetness to the top.
- Bake for 35-40 minutes, or until the biscuit top is golden brown and the blueberry layer is bubbling. Tip: A toothpick inserted into the biscuit layer should come out clean when done.
As it cools slightly, the bake settles into a perfect harmony of textures—crisp on top, soft in the middle, with bursts of blueberry goodness. Serve warm with a dollop of clotted cream or a drizzle of honey for an extra indulgent touch.
Cinnamon Roll Biscuit Bake
Magically combining the comfort of homemade biscuits with the sweet, spiced allure of cinnamon rolls, this Cinnamon Roll Biscuit Bake is a morning marvel that promises to delight. Perfect for lazy weekends or special brunches, it’s a dish that effortlessly bridges simplicity and indulgence.
Ingredients
- For the biscuit base:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the cinnamon filling:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1 tbsp ground cinnamon
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp whole milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a 9-inch round baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the biscuit base.
- Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
- Pour in the milk and stir until just combined, being careful not to overmix. The dough should be shaggy but cohesive.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1/2-inch thick rectangle.
- Brush the melted butter evenly over the dough, then sprinkle with the brown sugar and cinnamon mixture, leaving a small border around the edges.
- Starting from the long side, tightly roll the dough into a log. Cut the log into 8 equal pieces and arrange them in the prepared baking pan.
- Bake for 20-25 minutes, or until the tops are golden brown and the filling is bubbly.
- While the bake cools slightly, whisk together the powdered sugar, milk, and vanilla extract for the glaze until smooth.
- Drizzle the glaze over the warm biscuit bake and serve immediately.
Best enjoyed fresh from the oven, this Cinnamon Roll Biscuit Bake offers a delightful contrast of textures—fluffy, tender biscuits swirled with a gooey, cinnamon-infused filling, all crowned with a sweet, vanilla-kissed glaze. For an extra touch of elegance, serve each portion with a dollop of whipped cream or a side of fresh berries.
Ham and Cheese Biscuit Breakfast Sandwiches
On a bustling morning, nothing satisfies quite like the harmonious blend of savory ham, melted cheese, and fluffy biscuits coming together in a breakfast sandwich that promises to delight the senses and start the day on a high note.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 4 slices ham
- 4 slices cheddar cheese
- 4 large eggs
- 1 tbsp butter
Instructions
- Preheat your oven to 450°F (232°C) to ensure it’s ready for baking the biscuits.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuit dough.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually pour in the milk, stirring until just combined. Avoid overmixing to keep the biscuits light and fluffy.
- Turn the dough onto a floured surface and gently knead it 3-4 times. Roll out to 1-inch thickness and cut into 4 rounds.
- Place the biscuit rounds on a baking sheet and bake for 12-15 minutes, or until golden brown.
- While the biscuits bake, melt 1 tbsp butter in a skillet over medium heat. Cook the eggs to your preferred doneness, seasoning lightly with salt and pepper.
- Warm the ham slices in the same skillet for about 1 minute on each side, just enough to heat through.
- Split the warm biscuits in half. Layer each with a slice of ham, a cooked egg, and a slice of cheddar cheese.
- Place the assembled sandwiches under a broiler for 1-2 minutes to melt the cheese, watching closely to prevent burning.
Perfectly golden biscuits cradle the rich, melty cheese and tender ham, with the egg adding a creamy texture that makes each bite a delight. Serve these sandwiches with a side of fresh fruit or a drizzle of hot sauce for an extra kick.
Biscuit Donuts with Chocolate Glaze
Perfectly combining the flaky tenderness of biscuits with the indulgent richness of chocolate, these biscuit donuts are a delightful twist on classic breakfast treats. Paired with a silky chocolate glaze, they offer a quick yet sophisticated option for those seeking to impress at brunch or satisfy a sweet craving.
Ingredients
- For the donuts:
- 1 can (16.3 oz) refrigerated biscuit dough
- 2 cups vegetable oil, for frying
- For the chocolate glaze:
- 1 cup powdered sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F over medium heat, using a candy thermometer to monitor the temperature accurately.
- While the oil heats, separate the biscuit dough into individual biscuits and use a small round cutter to remove the centers, creating a donut shape.
- Carefully place 2-3 biscuit donuts at a time into the hot oil, frying for about 1-2 minutes per side until golden brown. Tip: Avoid overcrowding the pot to ensure even cooking.
- Remove the donuts with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
- For the glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract in a medium bowl until smooth. Tip: If the glaze is too thick, add milk a teaspoon at a time until desired consistency is reached.
- Dip the top of each warm donut into the chocolate glaze, allowing excess to drip off, then place on a wire rack to set. Tip: For added texture, sprinkle with chopped nuts or coconut before the glaze sets.
These biscuit donuts boast a crisp exterior giving way to a soft, fluffy interior, all enveloped in a glossy chocolate glaze that hardens slightly upon cooling. Serve them stacked high on a vintage cake stand for a visually stunning presentation that’s as delightful to behold as it is to devour.
Apple Pie Biscuit Breakfast Bake
Delightfully combining the comforting flavors of a classic apple pie with the convenience of a breakfast bake, this Apple Pie Biscuit Breakfast Bake is a morning game-changer. Perfect for those who cherish a sweet start to their day, it’s a harmonious blend of tender biscuits, spiced apples, and a caramel-like glaze that promises to enchant your taste buds.
Ingredients
- For the apple mixture:
- 2 cups peeled and diced apples
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp lemon juice
- For the biscuit layer:
- 1 can (16.3 oz) refrigerated biscuit dough
- 1/4 cup melted butter
- For the glaze:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a medium bowl, combine the diced apples, granulated sugar, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. Tip: Letting the mixture sit for 5 minutes enhances the flavors.
- Separate the biscuit dough into individual biscuits, then cut each into quarters. Arrange half of the biscuit pieces in the bottom of the prepared baking dish.
- Spread the apple mixture evenly over the biscuit pieces, then top with the remaining biscuit pieces. Drizzle the melted butter over the top. Tip: For extra crispiness, brush the butter gently to cover all exposed biscuit edges.
- Bake for 25-30 minutes, or until the top is golden brown and the apples are tender. Tip: Cover with foil if the top browns too quickly.
- While the bake cools slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the warm bake before serving.
Out of the oven, this breakfast bake offers a delightful contrast between the fluffy biscuits and the soft, spiced apples, all brought together with a sweet glaze. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist.
Biscuit Breakfast Pizza
Fluffy, golden biscuits form the perfect base for this innovative Biscuit Breakfast Pizza, a dish that marries the comfort of homemade biscuits with the hearty satisfaction of a morning pizza. Featuring a rich, velvety cheese sauce and a colorful array of toppings, it’s a versatile recipe that promises to delight at any brunch table.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- For the toppings:
- 4 large eggs
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, sliced
- 1/2 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 425°F and lightly grease a 12-inch pizza pan.
- In a large bowl, whisk together the flour, baking powder, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until a soft dough forms. Tip: Handle the dough as little as possible to ensure tender biscuits.
- Press the dough evenly onto the prepared pizza pan, forming a slight rim around the edges.
- Bake for 10 minutes, or until just beginning to golden. Tip: Par-baking the crust prevents sogginess from the toppings.
- Meanwhile, melt the butter in a saucepan over medium heat for the sauce. Whisk in the flour and cook for 1 minute.
- Slowly add the milk, whisking constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in the cheese, salt, and pepper until smooth.
- Spread the cheese sauce over the par-baked crust. Crack the eggs evenly over the sauce, then sprinkle with bacon, green onions, and cherry tomatoes.
- Return to the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny. Tip: For firmer yolks, bake an additional 2-3 minutes.
Rich in flavor with a delightful contrast of textures, this Biscuit Breakfast Pizza boasts a flaky crust, creamy sauce, and the perfect runny yolk. Serve it straight from the oven, garnished with fresh herbs for a vibrant finish.
Maple Bacon Biscuit Bake
Lusciously layered and irresistibly aromatic, this Maple Bacon Biscuit Bake combines the smoky depth of bacon with the sweet, caramelized notes of maple syrup, all encased in a fluffy, buttery biscuit. Perfect for a leisurely weekend brunch or a comforting dinner, this dish promises to delight the senses with every bite.
Ingredients
- For the biscuit base:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 6 slices thick-cut bacon, chopped
- 1/4 cup pure maple syrup
- 1 tbsp unsalted butter
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuit base.
- Add the cold, cubed butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Be careful not to overmix to ensure tender biscuits.
- Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut into 8 equal pieces and set aside.
- In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Drain on paper towels, reserving 1 tbsp of the bacon fat.
- Return the skillet to the heat with the reserved bacon fat, maple syrup, butter, and black pepper. Simmer for 2 minutes until slightly thickened.
- Arrange the biscuit pieces in the prepared baking dish. Pour the maple bacon mixture evenly over the biscuits.
- Bake for 20-25 minutes, or until the biscuits are golden and the filling is bubbly.
- Remove from the oven and let stand for 5 minutes before serving.
Rich in flavor and texture, the Maple Bacon Biscuit Bake offers a delightful contrast between the crispy bacon and the soft, syrup-soaked biscuits. Serve it warm with a drizzle of extra maple syrup for an extra touch of sweetness or alongside a fresh green salad to balance the richness.
Egg and Cheese Biscuit Muffins
Lusciously golden and irresistibly fluffy, these Egg and Cheese Biscuit Muffins marry the comforting warmth of buttery biscuits with the rich, melty goodness of cheese and the hearty satisfaction of eggs, creating a breakfast masterpiece that’s as delightful to behold as it is to devour.
Ingredients
- For the muffins:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- For the egg filling:
- 4 large eggs
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined, being careful not to overmix. The dough should be slightly sticky.
- Gently fold in the shredded cheddar cheese until evenly distributed throughout the dough.
- Divide the dough evenly among the 12 muffin cups, pressing it into the bottom and up the sides to form a well in the center of each.
- In a separate bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Carefully pour the egg mixture into the center of each dough-lined muffin cup, filling each about three-quarters full.
- Bake for 20-25 minutes, or until the muffins are golden brown and the egg is set.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly.
Remarkably versatile, these muffins boast a tender, flaky crust that gives way to a soft, savory egg center, making them perfect for a grab-and-go breakfast or a leisurely brunch. Serve them warm with a drizzle of hot sauce or a side of fresh fruit for a delightful contrast of flavors.
Biscuit French Toast Bake
Unveiling a breakfast masterpiece that marries the comforting fluffiness of biscuits with the indulgent richness of French toast, this Biscuit French Toast Bake is a delightful twist on morning classics. Perfect for leisurely weekends or special brunches, it promises a symphony of textures and flavors that will elevate your first meal of the day.
Ingredients
- For the bake:
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 8 large refrigerated biscuits, cut into quarters
- For the topping:
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
- Add the quartered biscuits to the egg mixture, gently tossing to ensure each piece is evenly coated. Let the mixture sit for 5 minutes to allow the biscuits to absorb the liquid.
- Transfer the biscuit mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix together the melted butter, sugar, and cinnamon for the topping. Drizzle this mixture evenly over the top of the biscuit mixture.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Remove from the oven and let it cool for 5 minutes before serving. This resting period allows the bake to set further, making it easier to slice.
Heavenly when served warm, this Biscuit French Toast Bake boasts a custardy interior with a crispy, cinnamon-sugar crust. For an extra touch of luxury, drizzle with maple syrup or a dollop of whipped cream before serving.
Peach Cobbler Biscuit Breakfast
Golden mornings call for a breakfast that marries simplicity with indulgence, and this Peach Cobbler Biscuit Breakfast does just that, blending juicy peaches with fluffy biscuits for a dish that’s as comforting as it is elegant.
Ingredients
- For the peach filling:
- 4 cups fresh peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- For the biscuit topping:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish.
- In a large bowl, combine the peaches, 1/2 cup sugar, lemon juice, vanilla extract, and cinnamon. Toss gently to coat and set aside to macerate for 10 minutes.
- For the biscuit topping, whisk together the flour, 1/4 cup sugar, baking powder, and salt in another bowl.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix to ensure tender biscuits.
- Transfer the peach mixture to the prepared baking dish, spreading it evenly.
- Drop spoonfuls of the biscuit dough over the peaches, covering them as much as possible.
- Bake for 35-40 minutes, or until the topping is golden brown and the peaches are bubbly.
- Let the cobbler cool for 5 minutes before serving to allow the juices to thicken slightly.
This Peach Cobbler Biscuit Breakfast offers a delightful contrast of textures, from the soft, syrupy peaches to the crisp, buttery biscuits. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of decadence.
Biscuit Breakfast Burritos
Whisking together the comfort of fluffy biscuits with the hearty satisfaction of a breakfast burrito, this dish is a morning game-changer. Perfectly golden, buttery biscuits cradle a savory filling of scrambled eggs, crispy bacon, and melted cheese, offering a delightful twist on the classic breakfast burrito.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 6 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 strips bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix to ensure fluffy biscuits.
- Turn the dough onto a floured surface, gently knead it 2-3 times, then roll out to 1/2-inch thickness.
- Use a round cutter to cut out biscuits, placing them on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- While the biscuits bake, whisk together the eggs, milk, salt, and pepper in a bowl.
- Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir frequently until the eggs are softly scrambled, then remove from heat.
- Once the biscuits are done, let them cool slightly before splitting them open.
- Fill each biscuit with scrambled eggs, crumbled bacon, and shredded cheese. Fold gently to close.
The biscuit breakfast burritos boast a delightful contrast of textures, from the flaky, buttery biscuit to the creamy eggs and crispy bacon. Serve them with a side of salsa or avocado slices for an extra layer of flavor and color.
Chocolate Chip Biscuit Pancakes
Brimming with the comforting flavors of homemade biscuits and the sweet, melty delight of chocolate chips, these Chocolate Chip Biscuit Pancakes are a morning indulgence that feels both luxurious and heartwarmingly familiar. Perfectly golden and fluffy, they’re a twist on the classic pancake that promises to elevate your breakfast table.
Ingredients
- For the pancakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, melted butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the pancakes fluffy.
- Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or cooking spray.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes, or until golden brown and cooked through.
- Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.
Whisk these pancakes onto your plate for a breakfast that’s irresistibly tender with pockets of gooey chocolate in every bite. Serve them stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra touch of decadence.
Biscuit and Sausage Breakfast Skillet
Just imagine waking up to the irresistible aroma of golden biscuits and savory sausage mingling in a cast-iron skillet, a dish that promises to elevate your morning routine with its comforting yet sophisticated flavors.
Ingredients
- For the skillet:
- 1 lb breakfast sausage
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 10-inch cast-iron skillet.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuit dough.
- Add the cubed butter to the flour mixture, using your fingers to work it in until the mixture resembles coarse crumbs.
- Pour in the milk, stirring just until the dough comes together. Tip: Overmixing can lead to tough biscuits.
- Transfer the dough to a floured surface, gently patting it into a 1-inch thick round. Cut into 8 wedges.
- Cook the sausage in the skillet over medium heat until browned, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the skillet.
- Arrange the biscuit wedges in the skillet, then sprinkle the cooked sausage and cheddar cheese over the top.
- Whisk the eggs with a pinch of salt and pour over the sausage and biscuits. Tip: For extra fluffy eggs, whisk vigorously to incorporate air.
- Bake for 20-25 minutes, until the eggs are set and the biscuits are golden. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean.
- Garnish with chopped green onions before serving.
Unveil a breakfast masterpiece where the flaky biscuits soak up the rich, cheesy egg and sausage flavors, creating a harmonious blend of textures and tastes. Serve directly from the skillet for a rustic, family-style presentation that invites everyone to dig in.
Biscuit Breakfast Tacos
Perfect for a leisurely weekend brunch or a quick weekday morning, these Biscuit Breakfast Tacos combine the flaky, buttery goodness of homemade biscuits with the hearty satisfaction of a breakfast taco. Packed with fluffy scrambled eggs, crispy bacon, and a sprinkle of sharp cheddar, each bite is a delightful contrast of textures and flavors.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 6 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices bacon, cooked and crumbled
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- For serving:
- 1/4 cup fresh cilantro, chopped
- 1/2 cup salsa
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Be careful not to overmix to ensure flaky biscuits.
- Turn the dough onto a floured surface and gently knead it 3-4 times. Roll out to 1/2-inch thickness and cut into 6 rounds using a biscuit cutter.
- Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
- While the biscuits bake, whisk together the eggs, milk, salt, and pepper in a bowl.
- Melt the butter in a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly set.
- Split the warm biscuits in half and top each with scrambled eggs, crumbled bacon, and shredded cheddar.
- Garnish with fresh cilantro and serve with salsa on the side.
Vibrant and satisfying, these Biscuit Breakfast Tacos offer a playful twist on morning classics, with the biscuits providing a tender, buttery base that complements the savory fillings beautifully. For an extra touch of indulgence, drizzle with hot sauce or a dollop of sour cream before serving.
Strawberry Shortcake Biscuit Bake
Nothing heralds the arrival of summer quite like the sweet, juicy burst of strawberries, and our Strawberry Shortcake Biscuit Bake is a celebration of this seasonal delight. Elegantly layered with tender biscuits and lush berries, this dessert is a harmonious blend of textures and flavors, perfect for any gathering.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- For the strawberry filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a 9-inch baking dish.
- In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in 3/4 cup heavy cream, stirring just until the dough comes together. Tip: Overmixing will result in tough biscuits.
- Turn the dough onto a floured surface, gently pat it into a 1-inch thick rectangle, and cut into 8 squares.
- In another bowl, toss the sliced strawberries with 1/4 cup sugar and lemon juice. Let sit for 10 minutes to macerate.
- Arrange half of the biscuit squares in the prepared baking dish. Spoon half of the strawberry mixture over the biscuits, then repeat the layers.
- Bake for 25 minutes, or until the biscuits are golden and the strawberries are bubbly. Tip: Place a baking sheet underneath to catch any drips.
- While the bake cools slightly, whip 1 cup heavy cream with powdered sugar and vanilla extract until soft peaks form. Tip: Chill your bowl and beaters for quicker whipping.
- Serve the biscuit bake warm, topped with whipped cream. You can also garnish with additional fresh strawberries or mint leaves for a pop of color.
Yield: This Strawberry Shortcake Biscuit Bake offers a delightful contrast between the fluffy, buttery biscuits and the succulent, sweet strawberries, all brought together with a cloud of vanilla-infused whipped cream. Perfect for brunch or dessert, it’s a dish that promises to impress with minimal effort.
Biscuit Breakfast Sliders
Kickstart your morning with these Biscuit Breakfast Sliders, a delightful twist on the classic breakfast sandwich that combines fluffy biscuits, savory fillings, and a touch of elegance to your first meal of the day.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
- For the filling:
- 6 large eggs
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 slices cheddar cheese
- 6 slices cooked bacon
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
- Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Be careful not to overmix to ensure your biscuits remain light and fluffy.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter to cut out 6 biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Let them cool slightly on a wire rack.
- While the biscuits are baking, whisk together the eggs, milk, salt, and pepper in a bowl. Cook in a non-stick skillet over medium heat, stirring occasionally, until softly set, about 3-4 minutes.
- Split the slightly cooled biscuits in half. Layer the bottom halves with a slice of cheese, a portion of scrambled eggs, and a slice of bacon. Top with the other biscuit half.
- Serve warm. For an extra touch, drizzle with maple syrup or hot sauce.
Perfectly portable and irresistibly delicious, these sliders offer a harmonious blend of textures, from the tender biscuits to the creamy eggs and crispy bacon. Consider serving them on a platter with a side of fresh fruit for a brunch that’s sure to impress.
Biscuit Quiche Lorraine
Gracefully blending the rustic charm of biscuits with the sophisticated allure of quiche, this Biscuit Quiche Lorraine is a delightful twist on the classic French dish. Perfect for brunch or a light dinner, it promises a flaky, buttery crust enveloping a rich, creamy filling studded with smoky bacon and sharp Gruyère.
Ingredients
- For the crust:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup buttermilk, cold
- For the filling:
- 6 slices bacon, cooked and crumbled
- 1 cup Gruyère cheese, shredded
- 4 large eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring until the dough just comes together. Tip: Avoid overmixing to ensure a flaky crust.
- Press the dough evenly into the bottom and up the sides of the prepared pie dish. Chill in the refrigerator for 15 minutes to prevent shrinking during baking.
- Blind bake the crust for 10 minutes, then remove from the oven and set aside. Tip: Use pie weights or dried beans to keep the crust flat while blind baking.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg for the filling until smooth.
- Sprinkle the cooked bacon and shredded Gruyère evenly over the pre-baked crust, then pour the egg mixture over the top.
- Bake for 35-40 minutes, or until the filling is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
- Let the quiche cool for 10 minutes before slicing and serving.
Exquisitely balanced, the Biscuit Quiche Lorraine offers a harmonious blend of textures, from the crisp, golden crust to the velvety, savory filling. Serve it warm with a side of mixed greens dressed in a light vinaigrette for a meal that’s as visually appealing as it is delicious.
Biscuit Breakfast Pot Pie
On a crisp morning, nothing satisfies quite like a Biscuit Breakfast Pot Pie, a harmonious blend of flaky biscuits and hearty fillings that promises to start your day with comfort and elegance. This dish reimagines the classic pot pie with a breakfast twist, offering a delightful interplay of textures and flavors that will enchant your palate.
Ingredients
- For the filling:
- 1 tbsp unsalted butter
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1 cup diced cooked ham
- 4 large eggs, beaten
- 1/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup whole milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- In a large skillet over medium heat, melt the butter and sauté the onions and bell peppers until soft, about 5 minutes.
- Add the diced ham to the skillet and cook for an additional 2 minutes to warm through.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour over the ham mixture in the skillet, stirring gently until the eggs are softly set, about 3 minutes. Tip: For fluffier eggs, avoid over-stirring.
- Transfer the egg mixture to the prepared pie dish and sprinkle evenly with cheddar cheese.
- For the biscuit topping, in a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures a flakier biscuit.
- Gradually add the milk, stirring until just combined. Drop spoonfuls of the biscuit dough over the egg mixture.
- Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Tip: For an extra golden top, brush the biscuits with a little milk before baking.
Delight in the contrast of the tender, savory filling beneath a golden, buttery biscuit crust. Serve this pot pie straight from the oven, perhaps with a side of fresh fruit or a drizzle of hot sauce for those who favor a bit of heat.
Conclusion
Unlock the ease and versatility of canned biscuits with these 20 delicious breakfast recipes that promise to simplify your mornings. Whether you’re craving sweet or savory, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!
