Lit'l Smokies Egg and Cheese Drop Biscuits

I can't take credit for this idea. I was inspired! I saw I Just Like To Cook make Sausage Link Egg & Cheese Biscuit Melts on a YouTube video. I knew immediately I just had to try it on a smaller scale. So I used my families' Drop Biscuit recipe and some Lit'l Smokies sausages to make mini versions of Rod's breakfast treat. It worked great! So great I had to post right away. So excuse my iPhone photography and fingers in the photos. I will re-post one day with photos showing the steps in between. I just had to get this out there in case you were just waiting for a new breakfast idea. Check out Rod's video and recipe for the he-man size. Or try the mini version I made. You can even use your favorite biscuit recipe too. Heck, probably a can biscuit if you want? Just remember you will need one egg for every two biscuits. I loved the mini smoked sausage. Such a different spin on a sausage egg and cheese biscuit.

Lit'l Smokies Egg and Cheese Drop Biscuits
Makes 2 biscuits

Ingredients

1/2 cup all-purpose flour*
3/4 tsp baking powder
1/4 tsp salt
4 tsp. vegetable oil
2-1/2 Tbsp. 2% milk
2 Lit'l Smokies sausages
1 egg, beaten
Kosher salt and black pepper, to taste
2 Tbsp. 2% sharp cheddar cheese

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder and salt. Add oil and milk. Stir until just combined. Divide dough in half and spoon on to baking sheet. Press one Lit'l Smokie into each biscuit and bake 10 minutes. Meanwhile cook egg in a pan over low until softly set. Remove biscuits from the oven; top with egg, season with salt and pepper and top with cheese. Return to the oven for 2 more minutes. Serve hot.

*Note: Spoon or sprinkle the flour into the measuring cup and level. Do not  pack in the cup.

Linking to:
Tumbleweed Contessa: What'd You Do This Weekend?
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
Diary of a Real Housewife: Friday Favorites
Ms enPlace: See Ya in the Gumbo
Creative K Kids: Bloggers Brags Pinterest Party

Peach Drop Biscuits

Drop Biscuit experiment number two, no wait? Number three? First there was Goat Cheese Drop Biscuits. Second Blueberry Drop Biscuits and now Peach Drop Biscuits. Of the three this has to be the most aromatic of them all. You can smell the ginger and cinnamon the minute the batter is stirred together. It really fills the house with warm baking aromas when it is in the oven. I loved the little specks of cinnamon in the biscuit, really pretty. The ginger and cinnamon were great with the peaches too. I used a firm under ripe white peach. White peaches were a better deal at the store. In my humble opinion it was a little sweeter than the yellow peaches I have had in the past.

About now you must be wondering why does this girl keep making only two biscuits? Well...the simple answer is I will eat too many biscuits if I cook more! So if you are cooking for the family just double, triple or quadruple the recipe. I know the base recipe works that way. The only ingredient I would be careful with is the ginger. I do plan to make a large batch to share with my family soon. I will let you know about the ginger amount then. That being said there is not one ingredient in the recipe that over powers the others. It is really well balanced. The texture is a little more cake like than the other recipes, but that is not a bad thing. I really enjoyed this experiment too. I can't wait to try it with yellow peaches next. Ed Lester Farms has more and more peaches every time I visit. I see a peach pie in my future too.

Peach Drop Biscuits

Makes 2 biscuits

Ingredients

1/2 tsp. fresh ginger, grated

2 Tbsp. + 1-1/2 tsp. milk (2% works fine)

4 tsp vegetable oil

1/2 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp salt (table salt not kosher)

4 tsp. sugar

1/8 tsp. ground cinnamon

1/4 to 1/3 cup fresh peaches, diced (I used a white peach)

Directions

Preheat oven to 450 degrees.

Combine liquid ingredients, ginger, milk, oil and set aside. Whisk together flour, baking powder, salt, sugar and cinnamon. Add peaches and toss in the flour. Add oil and milk mixture. Stir until just combined. Drop large spoonfuls on ungreased baking sheet, forming 2 biscuits. Bake 10 to 12 minutes until golden brown.

Linking to:
The Chicken Chick: Clever Chicks Blog Hop
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday

Blueberry Drop Biscuits for One

Now that I have the family Drop Biscuit recipe down pat. I can't help but experiment a little. This weekend I decided to sweeten the recipe up by adding a little sugar and some fruit. I used some blueberries from my freezer. It worked beautifully! These biscuits have just a hint of sweetness. They are not sweet like a blueberry muffin, they are more like a scone. Delicious just plain, no need for butter. They are great hot from the oven or at room temperature. I did notice that they browned a little faster. Any raised pieces of dough will get dark. So the second time I made them I patted down any peaks in the dough and that help them brown evenly. I am really excited about how this worked out. I can't wait to try some other fruits in this recipe. I have several flavor combinations in mind all ready. Be sure to come back for something "peachy" real soon.

Blueberry Drop Biscuits for One

Makes 2 biscuits

Ingredients

1/2 cup all-purpose flour

3/4 tsp baking powder

1/4 tsp salt (table salt not kosher)

4 tsp. sugar

1/4 cup fresh or frozen blueberries (do not thaw)

2 Tbsp. + 1-1/2 tsp. milk (2% works fine)

4 tsp vegetable oil

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder, salt and sugar. Add blueberries and toss in the flour. Add oil and milk. Stir until just combined. Drop large spoonfuls on ungreased baking sheet, forming 2 biscuits. Pat down any peaks in the dough with your fingers. Bake 10 to 12 minutes until golden brown.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd You Do This Weekend?

Mother's Day and Goat Cheese Drop Biscuits

Happy Mother's Day to all the woman who are mothers or who care for someone as if they were their mother. You are special woman and I hope you had a wonderful day. We had a lovely evening today. I brought a couple of salads and a dessert over to Mom and Dad's. Then baked some heavenly biscuits once I got there. Everything was delicious but the biscuits! WOW! Here is more about our Mother's Day salad plate.

Mother's Day 2014

Avocado Chicken Salad

Strawberry Cucumber Salad

Goat Cheese Drop Biscuits

Banana Split Yogurt Pie

I am some what obsessed with this first recipe. My friend sent me the pin Avocado Chicken Salad on Pinterest. We were suppose to get together and have a cook day and make this recipe. Well ... I happened to have everything to make the recipe so I had to make it. It is so amazing! Like guacamole dressed chicken salad. I used Rachael Ray's poached chicken, so moist. I just knew Mom would love it, so it had to go on her Mother's Day salad plate. Go see Jadah at Salted Paleo for the 

Avocado Chicken Salad recipe.

The next salad is also a Pinterest discovery. I love combining fruit and vegetables in a salad. The cucumber and strawberries are wonderful together. And the orange, basil and mint takes it over the top. Go see Rebecca at mamaguru for the 

Strawberry Cucumber Salad recipe. 

Did you see the cute orange cup I put it in? Well I have to thank Sherry at Jazzy Gourmet for her tutorial. Her video made it really easy to make a Orange Cup.

Okay now for the surprise of the evening. I really had no idea when I decided to add goat cheese to our family Drop Biscuits recipe it would be so amazing! They were so fluffy and moist. Then there was the cheese! Both the goat cheese and the Parmesan was so delicious. I will definitely be making these biscuits again. You must try it. They are worthy of being at your next dinner party.

Goat Cheese Drop Biscuits

Makes 8 large biscuits

Ingredients

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

2 oz. garlic and herb goat cheese, crumbled

1/3 cup vegetable oil

2/3 cup milk

2 Tbsp. butter, melted

Parmesan cheese, grated

Directions

Preheat oven to 450 degrees.

Whisk together flour, baking powder and salt. Add goat cheese stir to coat with flour mixture. Add oil and milk. Stir until just combined. Drop large spoonfuls on ungreased baking sheet. Bake 12 minutes until golden brown. Remove from oven and brush with melted butter. Sprinkle with grated Parmesan and serve hot.

And last but not least dessert.

Click here for more about this 

Banana Split Yogurt Pie

Linking to:

Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?

Jam Hands: Recipe Sharing Monday
Mary's Kitchen: Tuesdays with a Twist
Family Home and Life: Wow Us Wednesday
Bun In My Oven: What's Cookin' Wednesday
Wonderful Wednesday Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Turnips 2 Tangerines: Four Seasons Blog Hop
Horrific Knits: Inspired Weekends
My Turn For Us: Freedom Fridays with All My Bloggy Friends