August 9, 2020 - 8:13am
Biscuit help please
I recently had a few Jimmy Dean Egg, Sausage, and Cheese breakfast biscuits. I like the biscuits and would like to try baking something similar. They aren’t flakey but almost crumbly. That may be due to freezing?
I’m wondering what type of biscuit they may be or what to look for in a recipe. Anyone have any ideas?
Share
Here's the recipe from jimmydeam.com:
https://www.jimmydean.com/recipes/breakfast/sausage-and-cheese-biscuits-loaded-breakfast-recipe/
Thanks but this is the biscuit I was thinking about.
https://www.jimmydean.com/products/sandwiches/sausage-egg-and-cheese-biscuit-sandwiches/
cream biscuits.
https://www.allrecipes.com/recipe/235613/how-to-make-cream-biscuits/
Thanks, I might give these a try just because of the whipping cream. The ones I'm looking for remind me of what my Grandmother made for strawberry shortcake. Not Bisquick.
Tip: Crowd them on the baking sheet so they rise tall. Not like the video!
(Great tip from a dear friend.). Space about half an inch between, seriously! And more in the middle of the pan.
I tried the cream biscuits, they baked up well and I liked the taste and fluffiness. Great when warm with real butter. I'll probably make again just for eating alone.
I also tried these https://www.myrecipes.com/recipe/our-favorite-buttermilk-biscuit. They were easy to make and baked up pretty much what I was looking for.
Normal
0
false
false
false
EN-US
X-NONE
X-NONE
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:8.0pt;
mso-para-margin-left:0in;
line-height:107%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri",sans-serif;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}