Sausage & Cheese Muffins

I made breakfast yesterday, using one of the breakfast muffin recipes that I posted last week.  The bacon and cheese muffins sounded good to me, so that was the plan.  I had sausage  but not bacon, and remembering my vow to be resourceful and not wasteful, I decided to use the sausage on hand instead of buying bacon.  I used Applegate Natural links which are gluten free.  I thinly sliced two links for the recipe.

 

      Usually, when I fill muffin tins, I tend to put too much batter in each cavity.  As a result, I often end up with only 10 or 11 cavities filled , and thus not a complete dozen. This time, though,  there was only enough batter to fill six of the twelve cavities.

The recipe came from a muffin cookbook I bought years ago.  It did not specify using a mini-muffin tin, and the muffins in the photo appeared to be regular sized.  So, why after using the measurements prescribed, did I end up with only a half-dozen?  The biscuit mix was a gluten-free variety.  That sometimes affects the consistency of what is baked, but it shouldn’t affect the amount of  batter produced. Any thoughts?

Muffins for Breakfast on the Go

I had a request for recipes for hearty muffins for a quick breakfast, so here are links to two recipes, plus one more below. After that recipe are suggestions for a hearty, yet meatless muffin idea.

http://www.food.com/recipe/ham-cheese-and-mushroom-breakfast-muffins-331669

 

http://www.yummly.com/recipe/external/Easy-cheesy-bacon-biscuit-pull-aparts-334779

 

 

And, here’s one more quick and easy recipe:

Bacon and Cheese Muffins

2 cups biscuit mix

5 pieces bacon, cooked, drained, and crumbled into small pieces

3/4 cup milk

1 egg, beaten

12 cubes cheese (1/2 inch), of your choice – cheddar, Swiss, Colby, pepper jack, or mozzarella

 

Preheat oven to 400 degrees and lightly grease or butter a 12-muffin cup pan. In a medium bowl, combine biscuit mix and bacon.  Add milk and egg, stirring just until moistened.  Fill each cavity of the muffin tin halfway with batter.  Press a cheese cube into each cup.  Top with remaining batter, covering each cube of cheese.  Bake for 25 minutes until golden brown on top. Serve warm.

 

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If you want to go more sweet than savory, try this:

Use a serrated knife, to hollow out the center of a muffin, leaving about a 1/2-inch base.  (You can use the removed pieces for another recipe or as garnish next to the muffin.) Spoon yogurt into each muffin and then top with assorted fruit such as mandarin oranges, sliced strawberries, blackberries, seedless grapes, or sliced apples.

Cheesy Gluten Free Tea Biscuits

gluten-free biscuits

Officially Gluten Free

These buttery and delicious Cheesy Gluten Free Tea Biscuits are quick and easy to make. They would be a perfect side for your favorite soup.

Ingredients

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

1/4 Cup Grated Cheese

Directions 

1. Pre heat oven to 450 F

2. In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.

3. Add milk and mix until a dough forms.

4. Using a rolling pin, roll out dough on a floured surface. Using a round cookie cutter or a cup, cut out biscuits.

5. Place onto an ungreased baking sheet. Cover with grated cheese.

6. Bake for 10 -12 minutes.

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Biscuit Donuts, part 2

I realize that with this third posting, the site is starting to look as if it is devoted solely to donuts.  That is not the case.  I simply was checking out the recipes on my favorite recipe website (www.tasteofhome.com) when I came across a recipe called Cinnamon Fruit Biscuits.  The biscuits in the accompanying photo looked like donuts to me.  (Obviously, I had donuts on the mind from what I had baked a few days earlier.)

Not only did I still have a container of refrigerated biscuits, I had all the other required ingredients.  The prep time was short, as was the baking time, and besides, I needed something for breakfast.  I substituted orange marmalade for the strawberry jam.  Then, I substituted cardamom for the cinnamon, thinking this to be a better spice to complement the orange flavor.

I was very pleased with the end product.  When I first opened the oven door, the spicy orange scent reminded me of the orange sweet rolls I had as a child.  The biscuits were crunchy on the outside and warm on the inside.  The cardamom sugar and orange marmalade were certainly a combination that made this biscuit a breakfast treat to have again and again.

The photo below is Taste of Home’s picture of their fruited biscuits.  A photo of my orange biscuits can be found on the Recipes page along with the recipe for the Orange Cardamom Biscuits.

photo from http://www.tasteofhome.com

Biscuit Donuts

When I bought the container of crescent dough, I bought a can of biscuit dough as well. I was a little disappointed in how the cronuts turned out. They tasted okay, but they did not look that great. I figured that I should have better luck with the biscuits, as they came already into eight round shapes. I would not need to do anything to the dough, other than punch out a circle in the middle. The required baking time from the biscuit donut recipe and the baking time provided on the biscuit can differed by a couple of minutes. So, I figured I would check on the biscuits after the lower time and put them back in the oven for an additional minute, if needed.

The biscuit donuts were ready in less than 10 minutes. While the pre-made biscuits were taller and thicker than the pre-baked cronuts, and rose up slightly above the donut-shaped cavity in the baking pan, they still came out of the oven in a regular donut shape, both in size and shape. Already, I was more pleased with using biscuits over crescent rolls – though both recipes involved ready-made dough. I am certain that the cronuts would look a lot different when homemade dough is used.

As the biscuit donuts cooled, I melted some chocolate in my candy maker. It is a small pot but big enough to dunk the top of a biscuit into it. I was pleased with how the chocolate frosted biscuit donuts looked. Colleagues at work enjoyed the biscuit donuts. However, not being a biscuit fan myself, the chocolate frosting on top was not enough to make me want to bake them again. If I receive a request for them, then I will bake these again. In a few years, when I am retired and running my own bakery (wishful thinking, right?), maybe I’ll have a limited number in the display case. Now that I think about it, April Fools Day would be a great time of the year to bake biscuit donuts for friends/family/customers..