Steak Egg And Cheese Biscuits

steak egg and cheese biscuits

Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!

steak egg and cheese biscuits

On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.

steak egg and cheese biscuits

While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.

steak egg and cheese biscuits

I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.

steak egg and cheese biscuits

Steak Egg And Cheese Biscuits
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
Ingredients
  • 1½ cups of AP flour
  • 1 cup of bread flour
  • 1 tsp of salt
  • 3½ tsps of baking powder
  • ¾ cup of margarine
  • 1 cup of milk
  • 1 tsp of garlic powder
  • 2 cups of hashbrowns cooked per package instructions
  • 2 slices of sharp cheddar cheese
  • 4 ounces of thinly sliced steak or carne asada cooked through
  • 2 eggs scrambled with salt and pepper
Instructions
  1. Preheat your oven to 400 degrees
  2. Make sure the margarine is ice cold
  3. In a large bowl mix the flours, baking powder, salt, and garlic
  4. Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
  5. One you combined the butter and it resembles small crumbles add in the milk
  6. Form the dough into a ball and refrigerate for 10 minutes
  7. Roll or pat out on a floured surfaced to about 1½ inches thick
  8. Press down with a biscuit cutter careful not to twist
  9. Bake in a greased pan for 15 minutes or until golden
  10. Slice and fill with the steak, cheese, hashbrowns, and egg

steak egg and cheese biscuits

Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!

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Easy Three Ingredient Cheddar Biscuits

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     I love brunch. Saturday mornings are my lazy mornings. I do not have anywhere to be until my 11am yoga class so I take my sweet time getting ready. This morning the sun was shining, teasing me with the chance of a rain free day. Then came the storm clouds.

     Now I am bundled up in blankets on the couch in front of a fire. Anyways – back to brunch. It is my favorite meal because it is completely acceptable to have pancakes with a side of french fries or a hamburger with a fried egg and hashbrowns. I really wanted something to go with my eggs this morning and I have not been to the store yet so 3 ingredient biscuits were born!

     I had read a few recipes involving heavy cream and butter. I am extremely lazy when it comes to cutting cold butter into recipes. I wanted something I could mix, roll and cut. So I tried a little cheddar, sour cream and self rising flour. The result was  a flaky cheesy biscuit. Perfect with my morning eggs!

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What you need:

1 1/2 cup self rising flour

1 cup of sour cream

1/2 cup shredded cheddar

How to make it:

    Preheat the oven to 400 degrees. Mix your ingredients very carefully. Do not over mix. You really just want to fold everything together. Pull dough onto a lightly floured surface and roll out or pat down with your hands until about 1/2 thick. Cut out the biscuits by pushing straight down and pulling straight up. Down not wiggle or twist the cutter. You want to leave the edges unsealed so they can rise. I sprayed my pan with cooking spray and laid out all my biscuits almost touching.

Bake for 12-15 minutes until just golden brown. Let cool before cutting.

Easiest biscuits ever! Enjoy!

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Products I Used:

Wilton Jelly Pan

Wooden Rolling Pin

Round Cookie Cutter

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