These biscuits are full of hearty breakfast ingredients like eggs, bacon, mushrooms and cheese! They are perfect to bake up on the weekends, freeze and then reheat for a quick weekday breakfast. A gluten-free flour blend can be substituted for the all-purpose flour. —Courtney Stultz, Weir, Kansas
Cast-Iron Loaded Breakfast Biscuits
Updated on Nov. 09, 2023
Cast-Iron Loaded Breakfast Biscuits
Prep Time
35 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 4 bacon strips, chopped
- 1 cup chopped fresh mushrooms
- 1/3 cup chopped onion
- 1 garlic clove, minced
- 4 large eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup buttermilk
- 1/2 cup shredded cheddar cheese
Directions
- Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and garlic in bacon drippings until tender, 4-5 minutes. Remove from pan.In a small bowl, whisk eggs until blended. Pour eggs into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from pan.In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Gently stir in mushroom mixture, eggs, bacon and cheese.Drop dough by 1/2 cupfuls 1 in. apart into same skillet. Bake until bottoms are golden brown, 20-25 minutes.
Nutrition Facts
1 biscuit: 356 calories, 22g fat (11g saturated fat), 141mg cholesterol, 653mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 11g protein.
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