Whole Wheat Breakfast Biscuits

A classic, American country-style breakfast especially in the south & midwest. Sausage gravy is a creamy gravy made with milk and chunks of sage-flavored 'breakfast sausage.' It's almost always eaten spooned over hot breakfast biscuits. Use store-bought breakfast sausage or make your own with the ingredients listed below.Makes 8-10 biscuits and 4 portions gravy.**Recipe for Whole Wheat Biscuits here, if you like:https://cookpad.wasmer.app/us/recipes/310229-whole-wheat-breakfast-biscuits**Recipe for bulk breakfast sausage here:https://cookpad.wasmer.app/us/recipes/310221-simple-homemade-breakfast-sausage

Honey wanted something different for breakfast so...Biscuits and gravy with banana nut muffins and biscuit egg baskets

#5pm - If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed kalonji (nigella seeds) and olive oil besides other basic ingredients. Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury.

I have to admit I was expecting these scones to be softer and a bit more flavorful. They were very easy to make and taste del with a nice piece of cheese

Had left over buttermilk and wanted an easy yummy recipe to make biscuits for breakfast. Found these and actually no joke tasted like Popeyes biscuits

I made chicken and dumplings so some wanted buttermilk biscuits to go with it I wanted herbed biscuits so I made both if you just wanted to make one set of biscuits just cut recipe in half

Good o'le melt in your mouth biscuits!

Using my Basic Baking Mix, I used to make these biscuits every Saturday morning and had some to spare for quick breakfasts during the week.I learned to make Bojangles(R) biscuits a long time ago and fashioned my homemade cinnamon and blueberry biscuits after those appearances.While I use a 2-inch cutter for a 3-inch biscuit, this dough handles well for smaller or larger sizes. The evenly cooked key is rolling equal depth across the dough before cutting.Nutritional information is located in Step 1.Wonderfully,AliceWhite Rose Manor Bed & Breakfast

Came across this recipe from my Muffins and Biscuits book. They say the recipe name comes from an old legend that says these biscuits are supposed to be big as a cats head. Well I took one of my biscuits and held it to my cats head. Legend is dead on. Tried to take a photo but my cat refused and threatened to call PETA on me so you'll just have to take my word on it. Maybe next time.

These biscuits scream "Southern!" from their core.

My family cant get enough of these biscuits. They ask for them on a regular basis.

I try to make as much as I can of what we eat from scratch. When buttermilk is on sale I make several batches to have biscuits for breakfast, lunch, dinner, anytime at a moments notice!

I wanted to have some sausage gravy, so I made biscuits to go with it!Don't over mix after adding the yogurt. The dough may stick to your hands but that's fine. When you fold the dough over once, the biscuits will split in the middle easily. This dough is baked right away without resting. If you are reheating the biscuits, wrap them in foil and put them in the oven. You can freeze these. For 16 small 5 cm [2.0 in] diameter biscuits. Recipe by VitaminY

The art of pastries usually eludes me but when my mom urged me to join her in prepping these, even I couldn't screw them up! This recipe proves that a delicious biscuit in the morning doesn't have to end in frustration and a trip to the local cafe.

For use in my Great-Grandmother's dressing

More details athttp://www.chez-k.org/hot-biscuits-scones/savory-whole-wheat/

I love biscuits and gravy. My great grandmother made the best biscuits, but she made them with sourdough. I have tried lots of recipes, but this one comes most near to the tenderness and taste I enjoy. Hope you will enjoy too.

This is one of my favorite variations of scone recipes. You can use lemon instead of orange and it will taste great.You can use 2 cups of flour instead of bran. Or use 1/2 all-purpose flour and 1/2 whole wheat flour. Or use only all-purpose flour too! The dough is really sticky, so when lining the dough on the baking pan, use a cake server. For 8 scones. Recipe by aquariusmoon

If memory serves, this recipe, like so many of my recipes, was the result of a Fridge Cleanout. Since then it's become a family fave and one of Daughter No. 1's most frequent breakfast requests.There are so many great basic buttermilk biscuit recipes out there, so I see no point in reinventing the wheel. Use your favorite recipe, and make your Chorizo Cream Gravy while the biscuits are baking to work efficiently. I like this one with extra butter (8 Tbsp) plus 1/2 a Tablespoon sugar and half the salt:http://www.geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110If you're in a pinch for time, or just feeling lazy - because that happens on the weekends - just make some Bisquick biscuits or use those Pillsbury Buttermilk Biscuits in a can. I'm pretty sure your family won't hold it against you. Mine doesn't. ;)The ideal situation is fresh out of the oven biscuits with warm gravy. The gravy can be made a few days ahead and reheated with just a little added milk or cream to thin it back out without sacrificing flavor.

These biscuits are so simple and quick to make and they turn out fluffy, airy and delicious. Perfect for accompanying any soup or salad or really anything you're eating.

So light and soft they literally melt in your mouth!! 😋 #biscuits #southern #buttermilk

These biscuits are a total game changer! Enjoy them for breakfast, lunch or dinner! These are the perfect companion to any meal. They pair great with Strawberry Jam. Trust me, you won't just eat one.

I felt like eating Red Lobster cheddar Bay biscuits so I came up with my own recipe but these are soo much better

My adaptation of a recipe I found online. They are more salty than typical so not for the faint of palet.My wife and I LOVE these.

Love these American biscuit with soft and flaky texture like a scone! Recipe adapted from Laura! Thanks so much for your tasty recipe! ❤️

absolutly the best biscuits i have ever had.and i have been trying everything to make a good biscuit.i modified recipe a little i used butter instead of shorting and i didnt melt it i ixed in the flour like always using very cold butter.and coated pan with shortning not melted.plus had to add more buttermilk just a small amount.but absolutly the most most and delishous biscuits ever.and leftovers are just as good cold.i cant help nbut grab one each time i walk by.

I love that recipe! bc its fast and chip ! soft and tender inside and crispy and golden outside! Enjoy and let me know! :-P

Ok I made 'em! They're delicious and my son started eating them up with jam.

https://www.mindas-kitchen.com/Notes:Store scones in an airtight container at room temperature or in the refrigerator for 3-4 days.Milk: Whole, 2%, 1%, skim, or almond milk all work fine for the glaze.Scone Variations: Here are a few ways that you can change up this scone recipe. I suggest mixing in these ingredients right after you cut in the butter and before you add the wet ingredients.Blueberry: Add 1 cup (150 grams) of fresh blueberriesCranberry Orange: Add 2 teaspoons of fresh orange zest plus 2/3 cup (105 grams) of sweetened dried cranberries (or 1 cup of chopped fresh cranberries)Cinnamon Raisin: Add 1 and 1/2 teaspoons of ground cinnamon plus 2/3 cup (105 grams) of raisinsLemon Poppy Seed: Add the zest of 1 medium lemon plus 1/2 tablespoon of poppy seedsGlaze Variations: You can replace the milk in this recipe to create different glazes too.Orange Glaze: Omit the vanilla extract and use fresh orange juice in place of the milkLemon Glaze: Omit the vanilla extract and use fresh lemon juice in place of the milkCinnamon Glaze: Add 1/4-1/2 teaspoon of ground cinnamon