Breakfast Bubble Biscuits
This is one of those recipes that are so simple, you often wonder, “Why didn’t I think of that?!” and regardless of how you stumbled across it (or maybe you did come up with it on your own, too), it’s a super way of tackling breakfast in bulk. We love breakfast in our house. Eggs, bacon, toast, potatoes, pancakes, biscuits, sausage… whatever you can throw at us for a traditional breakfast, we will eat it. I’ve even gone so far as to make Dutch Babies for breakfast, just to change things up.
Breakfast. We’re fans.
However, since our morning schedules are a bit crap (read: The Fellow™ leaves for work at 6:00am and I wake up for work at 6:15am), the only other being I get the luxury of having breakfast with is the dog. Now, don’t get me wrong, I love racing that goofy little mutt to the bottom of our respective bowls (he usually beats me), but it’s not the same. On weekends, we either don’t eat until it’s nearly lunch time or The Fellow™ is working and again, not around for the supping.
Breakfast for dinner is always an option, but one that takes a lot of time and a lot of dishes and requires even more clean up. So having something like this that freezes up well and can be thawed and re-heated at the drop of a hat is perfect. That doesn’t mean we’re never going to have full strips of bacon or gooey, cheesy scrambled eggs on their own, but for those weekend mornings when we’re too groggy to begin thinking about whether we want sausage or bacon, or we just need a quick shot of breakfast because we’re spending the morning gallivanting around the Sound and don’t want to resort to buying breakfast at some fast food joint, or succumb to the dreaded low blood sugar in the middle of our outing because we stupidly didn’t eat, this is it.
I will admit that this recipe would be a fair bit easier if you used Pillsbury biscuits as the original recipe calls for, but why would I do things the easy way?? That’d be silly! Plus, nothing beats a homemade biscuit. Unless you’re looking for ease. Then nothing beats the perfect elasticity and thickness of a raw Pillsbury biscuit.
Bubble Breakfast Biscuits
Pillsbury Buttermilk Biscuits Homemade Biscuits (see recipe below)
frozen shredded hash browns
1 package bacon
1 egg for biscuits tops, beaten
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk
1) Preheat oven to 425°.
2) Cook bacon, hash browns, and scramble the eggs.
3) To make the biscuit dough, combine the flour, baking powder, salt, and sugar and whisk well. Cut in the butter or margarine until it resembles coarse crumbs. Pour in the milk and stir until the mixture becomes a dough ball. Turn out the dough on a heavily floured surface. Let sit for a few minutes and knead for about a minute. Re-flour the surface and pat out dough to about 1/2″ thickness. Use a floured cutter to get round biscuits.
4) Stretch out the dough (2 1/2″ to 3″ across) and stuff with the ingredients. Bacon, hash browns, eggs, cheese, whatever you like. Grab the sides of the dough and stretch up and over the insides and pinch to close.
5) Place biscuits pinched side down on a greased baking sheet. Beat one egg and add one Tablespoon of water; mix well. Brush the tops of the biscuits with the egg wash. Sprinkle salt, pepper, paprika (again, whatever you like) on top.
6) Bake for 10-15 minutes, or until the tops of the biscuits are golden brown.