Bacon Egg & Cheese Biscuit Casserole
This recipe comes from Clinton Kelly on The Chew. Looked fabulous and tasted fabulous despite my mistake! I will blog a good picture when I remake it next weekend for a crowd. Was doing a sample trial and halved this recipe. Decided to go the easy pop and fresh biscuit route and when I read the part about baking the casserole turned oven on to the 425 biscuit temp instead of the 350 casserole temp --so you can see the burnt tops which I removed and we had it topless! Including prebake pic and the Chew website pic so you can see how its supposed to look! Also next time I will use fresh chives!
OK HERE IS THE REDO Last weekend and it was perfect!!!
CHEDDAR CHIVE BISCUITS: or use store bought biscuits you need a dozen
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter (chilled, and cut into cubes)
3/4 cup buttermilk
1/2 cup chives (chopped)
3/4 cup shredded cheddar cheese
BACON EGG & CHEESE BISCUIT CASSEROLE:
1 recipe cheddar chive biscuits
1 pound bacon (cooked and chopped)
1/2 cup shredded cheddar cheese
6 large eggs
1 1/2 cups milk
1/2 cup chives (chopped)
Kosher salt and freshly ground black pepper (to taste)
For the Cheddar Chive Biscuits:
Preheat the oven to 425ºF.
In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Into the dry mixture, cut in chilled cubes of butter until the texture resembles small pebbles. Pour the buttermilk over mixture, gently stirring to combine.
Pour the dough out onto a lightly-floured surface and knead until dough comes together. Roll out the dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead the dough.
Place on a parchment lined baking sheet and bake for 8-10 minutes, until golden brown.
For the Casserole: Preheat the oven to 350ºF. Butter a 9×13-inch casserole dish.
Halve all the biscuits and place an even layer of biscuit bottoms into the casserole dish. Sprinkle with the bacon and cheddar cheese. Top with the other halves of the biscuits.
In a large bowl, whisk together the eggs, milk, chives, salt, and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
Cover with foil and place in oven to bake for 45-55 minutes, or until set.
Tip: For a shortcut, use store-bought biscuits to make the casserole.
OK HERE IS THE REDO Last weekend and it was perfect!!!
CHEDDAR CHIVE BISCUITS: or use store bought biscuits you need a dozen
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter (chilled, and cut into cubes)
3/4 cup buttermilk
1/2 cup chives (chopped)
3/4 cup shredded cheddar cheese
BACON EGG & CHEESE BISCUIT CASSEROLE:
1 recipe cheddar chive biscuits
1 pound bacon (cooked and chopped)
1/2 cup shredded cheddar cheese
6 large eggs
1 1/2 cups milk
1/2 cup chives (chopped)
Kosher salt and freshly ground black pepper (to taste)
For the Cheddar Chive Biscuits:
Preheat the oven to 425ºF.
In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Into the dry mixture, cut in chilled cubes of butter until the texture resembles small pebbles. Pour the buttermilk over mixture, gently stirring to combine.
Pour the dough out onto a lightly-floured surface and knead until dough comes together. Roll out the dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead the dough.
Place on a parchment lined baking sheet and bake for 8-10 minutes, until golden brown.
For the Casserole: Preheat the oven to 350ºF. Butter a 9×13-inch casserole dish.
Halve all the biscuits and place an even layer of biscuit bottoms into the casserole dish. Sprinkle with the bacon and cheddar cheese. Top with the other halves of the biscuits.
In a large bowl, whisk together the eggs, milk, chives, salt, and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
Cover with foil and place in oven to bake for 45-55 minutes, or until set.
Tip: For a shortcut, use store-bought biscuits to make the casserole.
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