Ranch Eggs N Biscuits Recipes

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RANCH BISCUITS



Ranch Biscuits image

Make and share this Ranch Biscuits recipe from Food.com.

Provided by Just Cher

Categories     Yeast Breads

Time 35m

Yield 18 large biscuits

Number Of Ingredients 9

5 cups flour
4 teaspoons baking powder
1/2 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
1/2 cup shortening
1 (1/4 ounce) package dry yeast
1/2 cup water (warm)
2 cups buttermilk (room temperature)

Steps:

  • Dissolve yeast into 1/2 warm water, set aside.
  • Sift together first five ingredients.
  • Using 2 knives cut in 1/2 cup shortening into mix till mixture in pea like in size; add dissolved yeast.
  • Add buttermilk and mix well.
  • Roll out on floured surface to 1/2 inch thickness.
  • Use a round cookie cutter or just cut into squares.
  • Bake at 400°F 15-20 minutes until golden brown.
  • Brush tops with melted butter.

Nutrition Facts : Calories 210.8, Fat 6.3, SaturatedFat 1.6, Cholesterol 1.1, Sodium 257, Carbohydrate 33.8, Fiber 1, Sugar 7, Protein 4.6

BAKED HUEVOS RANCHEROS



Baked Huevos Rancheros image

Delicious, hearty, and simple to make, this 30-minute baked huevos rancheros recipe is the perfect one-skillet breakfast meal for two.

Provided by Colleen Milne

Categories     Breakfast     Brunch

Time 30m

Number Of Ingredients 8

2 cups saucy, chunky salsa
1 14 oz canned black beans (drained )
1 cup baby spinach leaves
1 cup Monterey Jack cheese (grated)
4 eggs (large)
1 avocado (chopped)
fresh cilantro leaves
4 corn tortillas (plus extra at the table for mopping everything up)

Steps:

  • Preheat oven to 375° Farenheit.
  • Lightly spray a 10" oven-safe skillet or baking dish with cooking spray.
  • Add salsa and beans and spinach to the skillet, stirring together.
  • Sprinkle evenly with the cheese.
  • Make four depressions, evenly spaced, with the back of a spoon, then add an egg to each depression.
  • Wrap tortillas in foil and put them in the oven.
  • Bake eggs 15-20 minutes, until egg whites are cooked but yolks are still jiggly.
  • Serve immediately on hot tortillas with cilantro, avocado, lime wedges and hot sauce.

Nutrition Facts : ServingSize 1 g, Calories 345 kcal, Carbohydrate 25 g, Protein 17 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 189 mg, Sodium 1153 mg, Fiber 8 g, Sugar 6 g

BISCUITS AND GRAVY



Biscuits and Gravy image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

4 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon kosher salt
1 1/2 teaspoons baking soda
1/4 cup shortening
2 sticks cold unsalted butter, plus 2 tablespoons for work surface
2 3/4 cups buttermilk
4 slices bacon, chopped
8 ounces ground pork
1 teaspoon ground fennel
1 teaspoon garlic powder
1 teaspoon smoked paprika
Pinch chile flakes
2 tablespoons all-purpose flour
1/2 cup whole milk, plus more if needed
2 fresh sage leaves, chopped
Kosher salt and freshly ground black pepper
1/4 cup parsley leaves, chopped
2 teaspoons canola oil
4 large eggs
2 scallions, sliced on a bias, for garnish

Steps:

  • For the biscuits: Preheat the oven to 425 degrees F.
  • Combine the flour, baking powder, sugar, salt and baking soda in a large bowl. Add the shortening and work it into the flour using your fingertips until the mixture resembles coarse cornmeal.
  • Grate the butter using the large holes on a box grater and add it into the flour mixture. Toss and pinch quickly with your fingers until all the butter pieces are well-coated in flour mixture, about 30 seconds. Add the buttermilk and mix together to form a sticky dough. Careful to not overmix.
  • Using your fingertips, spread 2 tablespoons of butter across your work surface. Sprinkle a light layer of flour on top of the butter to prevent the biscuits from sticking. Turn the dough out onto the work surface and lightly flour your hands. Pat and form the dough into a 1/2-inch rectangle. Fold the dough into thirds like a letter and turn. Repeat this process, forming into a rectangle, patting to 1/2-inch thick and folding into thirds two more times.
  • Lightly flour a 2 1/4-inch round cutter. Cut out the biscuits, rolling and cutting scraps until all the dough is used. Transfer the biscuits to a sheet tray lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
  • Bake the chilled dough until the tops are golden brown and lightly crisped, 8 to 10 minutes. Let the biscuits cool on the pan for 5 minutes before removing.
  • For the gravy: Heat a large skillet over medium-high heat. Add the bacon and sauté until crispy, 4 to 5 minutes. Use a slotted spoon to remove the bacon pieces, leaving the fat in the pan. Add the ground pork, ground fennel, garlic powder, smoked paprika and chile flakes to the pan and cook until the meat is browned and no more pink remains, 3 to 4 minutes. Add the flour to the pan and whisk until the flour is incorporated with the bacon fat to make a roux. Add the milk and sage, continuing to whisk making sure there are no clumps. Continue to stir until the mixture is thickened, 2 to 3 minutes. You can add a little more milk to thin it out if needed. Stir in the parsley and three-quarters of the reserved bacon (leaving some for garnish) and season with salt and pepper to taste.
  • For the over-easy eggs: Heat a large sauté pan to medium-high heat and add 1 teaspoon of the canola oil. Crack 2 of the eggs into the pan. Allow the eggs to cook until the whites of the egg are no longer translucent but turn white and the edges begin to solidify. Using a spatula remove the eggs from the pan. Using a paper towel, wipe out the pan and repeat the process with the remaining 1 teaspoon of oil and 2 eggs.
  • To serve, split a biscuit in half and smother with the gravy. Top with an over-easy egg and garnish with scallion and the remaining crispy bacon.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 1014, Fat 66g, SaturatedFat 31g, Carbohydrate 80g, Fiber 3g, Sugar 12g, Protein 27g, Cholesterol 262mg, Sodium 1077mg

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