BREAKFAST BISCUIT SANDWICHES RECIPE - PILLSBURY.COM
Make those drive-through breakfast biscuits even better at home with fresh-from-the-oven frozen Pillsbury™ Grands!™ Biscuits.
Provided by Pillsbury Kitchens
Total Time 25 minutes
Prep Time 10 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Bake biscuits as directed on bag.
- Meanwhile, spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper. Pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese. Cover with plastic wrap.
- Microwave bacon as directed on package.
- Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.
Nutrition Facts : Calories 260 , CarbohydrateContent 22 g, CholesterolContent 115 mg, FatContent 2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 5 g, ServingSize 1 Sandwich, SodiumContent 760 mg, SugarContent 3 g, TransFatContent 4 g
BISCUIT SANDWICH COOKIES RECIPE | MARTHA STEWART
A creamy chocolate filling lends these flaky, buttery cookies a touch of richness.
Provided by Martha Stewart
Categories Cookie Recipes
Yield Makes 18
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and pulse until the mixture resembles coarse crumbs. With machine running, pour in 1/4 cup cream and the vanilla, and process until dough just comes together.
- Roll dough between lightly floured sheets of parchment until 1/16 inch thick. Using a 2 1/2-inch fluted cutter, cut out 36 rounds, gathering together scraps and rerolling if needed. Space 1 inch apart on parchment-lined baking sheets. Chill in freezer until firm, about 15 minutes.
- Whisk together egg yolk and remaining tablespoon cream. Brush onto tops of cookies. Bake until golden brown, 15 to 20 minutes. Let cool. (Unfilled cookies can be stored in an airtight container up to 4 days.)
- Turn over half the cookies, and spread 1 heaping teaspoon chocolate or chocolate-hazelnut spread onto each. Top with remaining cookies. Refrigerate until set, about 15 minutes (or up to 2 days; cookies will soften slightly with longer storage).
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