There are some things I enjoy baking and biscuits is one of them. They are the easiest to make and the ingredients needed to make them are always in my pantry. I try and make recipes that will work well by making ahead of time and frozen. These biscuits can be made ahead of time and frozen. This biscuit recipe is a first for me. It started off as a regular cheese biscuit then I started thinking about breakfast and lunches for the kids. They can be turned into mini egg sandwiches. I just defrost, reheat in a warm oven for 10 minutes and fill with warm scrambled eggs and bacon. You can make this recipe with or without cheese. They come out lightly brown on the outside and nice and soft in the middle. Just like a biscuit should.
How’s that for a fast breakfast?
When I made the recipe, I mentioned heaping Tablespoons. I used my medium scoop to make the ones pictured below. If I wanted to fill them with eggs and bacon, I would use my large scoop to make them. (It’s amazing how versatile some kitchen tools are, an ice cream scoop will help with cookies, biscuits, meatballs, rice, ice cream and more. If you don’t have one, you should invest in one.)
Quick Turkey and Cheese Biscuits
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shredded Cheddar or Colby Jack cheese
2 Tablespoons butter or margarine
2/3 cup milk
1/2 cup diced turkey meat (ham would work too)
- Preheat oven to 450°F. Combine flour, baking powder and salt in a medium bowl. Stir in cheese.
- Cut in butter using a pastry blender or 2 knives until coarse crumbs form.
- Using a fork, stir milk into the flour mixture until a soft dough forms. It will be slightly sticky. Do not overmix or overwork dough.
- Drop dough in heaping Tablespoons, 1 inch apart, onto an ungreased baking sheet. Bake until biscuits are firm to the touch and lightly brown, about 15 minutes.
Cheddar or Colby Jack Cheese (Remember when buying cheese, block cheese is less expensive than the already bagged shredded cheese.)
Pantry Items On Hand:
Saving Money In The Kitchen:
If you have leftover ham or turkey, instead of tossing it out, dice into small cubes and add it to biscuits, or toss it with broccoli to make a quiche. You can double this recipe to be sure you have enough for seconds or freeze until ready to use.