I love a good morning recipe that feels like a hug. Loaded Breakfast Biscuits are one of those treats I turn to when I want a rich and warm start for the family. I write this recipe so you can make them at home with little fuss and a lot of flavor.
My Dad James taught me to cook bacon low and slow, and Mom Eva always set the table with a smile. Sister Jennifer loved stealing the first biscuit when no one looked.
Your Ingredients List
- 5 Eggs (Scrambled)
- 1 Pound Bacon (Diced and Cooked Crisp)
- 2 1/2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Pepper
- 1 1/3 Cups Milk
- 1 Cup Shredded Cheddar
- 3 Tablespoons Butter (Melted)
My Go-To Equipment
I keep this list short. You do not need fancy tools to make Loaded Breakfast Biscuits. I use a large mixing bowl for the dry mix and one for the eggs. I like a heavy baking sheet to help the bottoms brown evenly. A good spatula and a small ice cream scoop or 1/4 cup measure make portioning easy. For crisp bacon I use a cast iron skillet or a rimmed pan that holds grease well. For a lighter egg side I often make baked cottage cheese eggs when I want a quick extra dish on the table.
The Simple Steps to Follow
- Preheat the oven to 425 degrees.
- Grease a large baking sheet with non-stick spray or line with parchment paper.
- Dice the bacon and cook over medium heat until slightly crisp.
- Scramble the eggs until just set.
- In a large bowl mix together the flour, baking powder, salt, garlic powder, and pepper.
- Fold in the cooked bacon, shredded cheese, and scrambled eggs.
- Stir in the milk until the dough comes together.
- Drop the biscuit dough by 1/4 cup fulls onto the prepared baking sheet.
- Bake for 13 to 15 minutes until the biscuits turn lightly golden brown.
- Brush the biscuits with melted butter as soon as they come from the oven.
- Serve the biscuits right away or cool before storing.
Healthy Twists on a Classic
I like to make small swaps to add more veg and less fat without losing comfort. Use turkey bacon or crisped ham for a lower fat option. Swap one cup of the flour for whole wheat flour to add fiber and a nutty note. Stir in a cup of steamed and chopped spinach or diced bell pepper to add color and vitamins. You can cut the cheese to half a cup and still get a great melt. For a dairy-free option use a plant milk and a dairy-free shredded cheese. If you want a breakfast that leans more toward a casserole than a biscuit, try a mix of these ideas with the flavors from the Southwest tortilla breakfast casserole for a spicy, veggie rich plate.
Serving Suggestions From My Table
I keep plate ideas simple and honest. A biscuit with a smear of butter and a little hot sauce is a fast favorite. I also pair these with a side of fresh fruit to cut the salt and fat. If I host a weekend brunch, I make a tray of biscuits and set out bowls of salsa, sour cream, and sliced green onion so guests can build their bites. For a picnic I wrap biscuits in foil and pack them with a thermos of coffee. When I serve a crowd, I add a tray of roasted potatoes and a fruit salad to balance the plate. You can also slide a biscuit open and add a fried egg for a sandwich that holds in the hand.
Getting It Just Right
I aim for moist crumb and crisp edges. Do not overwork the dough. Mix until the ingredients just come together. If the dough feels too wet, add a tablespoon of flour at a time until it holds shape. If the dough feels dry, add a tablespoon of milk at a time. Make sure your oven is hot before you bake. A well preheated oven gives the biscuits a quick rise and a nice crust. Watch the first batch so you learn how your oven browns. Brush on the melted butter right out of the oven to add shine and flavor.
How to Store Leftovers
Cool the biscuits completely before you store them. Place them in an airtight bag or container in the refrigerator for three to four days. To freeze, wrap each biscuit in foil or plastic wrap and place in a freezer bag. They freeze well for up to two months. Warm refrigerated biscuits in a 350 degree oven for eight to ten minutes. From frozen, heat at 350 degrees for 15 to 18 minutes, or until hot through. I sometimes slice a biscuit and toast it for a quick snack.
Enjoy Every Moment
I hope these biscuits bring small joy to your mornings. I like to sit and listen to the house wake up while I enjoy mine. Take your time when you make them. Let the smell fill the kitchen and invite talk and slow sips of coffee. I find food tastes better when I make it with care.
A Few Common Questions
[FAQ Question 1 including the recipe name]
Yes, Loaded Breakfast Biscuits reheat well. Warm them in a 350 degree oven for eight to ten minutes from the fridge. From the freezer heat at 350 degrees for 15 to 18 minutes until hot.
[FAQ Question 2 including the recipe name]
You can make Loaded Breakfast Biscuits ahead. Bake, cool, and freeze them. Wrap each biscuit and place in a freezer bag. Reheat from frozen in a hot oven for best results.
[FAQ Question 3 including the recipe name]
To cut fat in Loaded Breakfast Biscuits use turkey bacon or reduce the cheese. Add more veggies for bulk and flavor. You can also try half whole wheat flour to add fiber and a different texture.
Print
Loaded Breakfast Biscuits
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Diet: Vegetarian (with modifications)
Description
Rich and warm breakfast biscuits loaded with bacon, eggs, and cheese for a comforting morning treat.
Ingredients
- 5 Eggs (Scrambled)
- 1 Pound Bacon (Diced and Cooked Crisp)
- 2 1/2 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Salt
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Pepper
- 1 1/3 Cups Milk
- 1 Cup Shredded Cheddar
- 3 Tablespoons Butter (Melted)
Instructions
- Preheat the oven to 425 degrees.
- Grease a large baking sheet with non-stick spray or line with parchment paper.
- Dice the bacon and cook over medium heat until slightly crisp.
- Scramble the eggs until just set.
- In a large bowl, mix together the flour, baking powder, salt, garlic powder, and pepper.
- Fold in the cooked bacon, shredded cheese, and scrambled eggs.
- Stir in the milk until the dough comes together.
- Drop the biscuit dough by 1/4 cup fulls onto the prepared baking sheet.
- Bake for 13 to 15 minutes until the biscuits turn lightly golden brown.
- Brush the biscuits with melted butter as soon as they come from the oven.
- Serve the biscuits right away or cool before storing.
Notes
For healthier options, substitute turkey bacon, whole wheat flour, and add veggies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg
Keywords: breakfast, biscuits, comfort food, family recipe