Southwest Breakfast Biscuits

The weather has been a little bit cooler so it finally feels good to be in the kitchen cooking and baking again!  The only downfall to this is that I feel a strong urge to fry up a batch or three of Gramma’s potato donuts!  Not good for us — but oh, so good!  Anyway, got to work in the kitchen on Monday to use up some leftover produce and make a batch of these breakfast goodies to hide in the freezer.

If you want to duplicate them, just use your favourite recipe for drop biscuits (or use a boxed mix like Bisquick or the recipe here).  You’ll want enough to make a double batch or about 16 biscuits (for my mix or the store boxed stuff, you need 3 cups of mix).  Before adding milk, stir in 2 cups of diced or chopped onion, red and green bell peppers, cooked and cooled corn, crumbled bacon or sausage, and jalapenos.  Then mix in about a cup of shredded cheese (I like sharp cheddar).  Now you can add that cup of milk just until everything is moist.  Drop by tablespoonfuls onto the baking tray and cook for 10-12 minutes at 425F.  These are best served warm so if you hide them away in your freezer like I do, just microwave them for 10-15 seconds (from thawed, more from frozen) when you need a quick breakfast.

This recipe also works for camping!  Mix it all up and then flatten the spoonfuls in a frying pan to cook on a camp stove.

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About sdevisser

I'm just a home schooling mom who likes to create and who is trying to find my way through daily adventures with my family.
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