Barnyard Biscuit Bakes

Lynsee Gilbert


Pro Tip: You can brush the top of the final biscuit with egg white or a touch of butter near the last 1-2 minutes of baking but it's not absolutely necessary.

Suggestion: For a dinner dish you can turn the finished biscuits out onto a plate and drizzle w/brown or beef gravy.

Tureen thickness, size, and material all vary the cooking speed so getting that perfect balance of cooked biscuits and runny yolks may require practice.


☆☆☆☆☆ 0 votes

5 Min
25 Min


  • 8 large
    canned biscuits (uncooked)
  • 8 large
  • 1 can(s)
    bacon spam
  • 8 slice
    mozarella cheese
  • pinch
    salt and pepper to taste

How to Make Barnyard Biscuit Bakes


  1. Prep Step: Preheat oven to 375 and lightly butter 4 oven-safe tureens
  2. Prep Step: Cut each biscuit in half horizontally (top and bottom), cut spam into 8 equal slices and cut each slice in quarters, also cut each slice of cheese into quarters.
  3. Build Step: Place one half of a biscuit into the tureens first but do not press it because you don't want to flatten the dough
  4. Layer 1 quartered spam slice (4 pieces) atop the biscuit followed by 1 quartered cheese slice (4 pieces), and crack 1 egg on top. Sprinkle with salt and pepper and finish layering with the other half of the biscuit.
  5. Cook at 375 for 25-30 minutes or until top of biscuits is a deep golden brown to ensure bottom half gets cooked through.
  6. After removing from the oven let rest for a few minutes as the tureens will be very hot. You can either turn the biscuit bakes out onto a plate or serve in the tureen with a spoon.

Printable Recipe Card

About Barnyard Biscuit Bakes

Course/Dish: Savory Pies
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy

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