Robin’s Biscuit Bakes
2 - 2 1/2 call purpose flour
1/4 csugar (splenda for baking will work)
2 1/2 tspbaking powder
3/4 cmilk (i use lactose free, skimmed milk - so any will do)
1/3 ccooking oil
·ham, onions, peppers - sauteed in butter
·mexican blend shredded cheese
6slices pepper jack cheese (optional)
6sliced jalapeno rings for garnish (optional)
How to Make Robin’s Biscuit Bakes
- Basic Biscuit Recipe
Mix the first 7 ingredients together in a large bowl by hand, and keep adding flour until you can form balls. It will be a bit sticky. Set aside.
- Prepare your muffin tins (or mini-bundt cake tins – the large sized ones that have 6 muffins/cakes) by spraying with cooking oil spray (such as Pam). I use the Great Value brand from WalMart (butter flavor).
- Press the balls into the tins, forming a well in the center (to place the filling ingredients.)
- Filling Recipe
Sauté whatever you want for the filling. I used chopped ham, onions, and bell peppers. This is a good way to get rid of some of your salad peppers that are starting to wilt a bit. Set aside.
- Scramble eggs with whatever spices you like. Leave the eggs slightly uncooked, as the 20 minutes in the oven will finish the cooking process. I used Mrs. Dash (original flavor), garlic, and red pepper flakes. I also used a little bit of milk to fluff it up a bit. Set aside.
- Layering the stuff
Place an equal amount of eggs into each biscuit well.
- Sprinkle a little cheese (finely shredded cheddar – I used the 4 cheese variety and some sliced pepper jack) on top of the scrambled eggs.
- Then place 6 equal amounts of the meat/veggie mixture on top of the cheese in each well.
- Finish off with a jalapeno slice and more shredded cheese.
- Place into a 400 degree preheated oven and bake for about 20 minutes. (I’m in a high altitude area (7000 ft), so the baking time may be different where you are.)
- Let cool for about 5 minutes, and lift out of the pan. Serve with a plate and fork – or whatever you like!