Creamy Cinnamon Biscuit Waffles

We are counting down to Christmas! We know you’re probably all set for Christmas Eve dinner and cookies for Santa, but we thought you might need some ideas for Christmas morning breakfast!

We’ve done Waffle Iron Cinnamon Rolls in the past, but did you know you could make waffle iron biscuits, too? And boy, are they deeeeeelicious!

Biscuit Waffles1

 

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Cheesy Bacon & Chives Biscuits

You might mistaken this for our Cheesy Rosemary Biscuits, but this one’s got BACON!!

I’m not going to say which one’s better, but this one’s got BACON!

I’ll just let you be the judge of which one you like better once you bake them up, but this one’s got BACON!

I think you get the idea.

Cheesy Bacon and Chives Biscuits

You Will Need:

  • 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
  • 1/2 cup any shredded cheese of your choice (2 oz) – we once again used cheddar!
  • 2/3 cup milk
  • 1/4 cup chopped chives
  • 6-8 strips of bacon, cooked and crumbled

Here’s How to Get Your Mix On!

  1. Heat oven to 450°F. In medium bowl, stir all ingredients together until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
  2. Bake 8 to 10 minutes or until golden brown. 

Cheesy Rosemary Biscuits

If you’re like me, who prefers a savory brunch or breakfast option, well, this Cheesy Rosemary Biscuit recipe is for you!

Cheddar & Rosemary Biscuits

I have to admit, I’m not a huge pancake or waffle eater. Whenever given a choice for breakfast or brunch, I always go the savory route. So when we launched our new Pancake & Waffle Mix, I was like, yay, but what am I going to do with it? And then I discovered all these fun savory recipes you can create with our mix – everything from biscuits, to scones, to using it as a batter to deep fry other yumminess, and the list goes on and on!

This Cheesy Rosemary Biscuits is as easy as it gets! Just mix in all the ingredients, spoon out the dough onto your cookie sheet, pop them in the oven, and voila, you have a basket fully of freshly baked yummy goodies! Enjoy!

You Will Need:

  • 2 cups Immaculate Baking Co.™ Pancake & Waffle mix
  • 1/2 cup any shredded cheese of your choice (2 oz)
  • 2/3 cup milk
  • 1 teaspoon dried rosemary leaves, crushed
  • 2 tablespoons butter or margarine, melted
  • 1/8 teaspoon garlic powder

Here’s How to Get Your Mix On!

  1. Heat oven to 450°F. In medium bowl, stir Pancake & Waffle mix, cheese, milk and 1/2 teaspoon of the rosemary leaves until soft dough forms. On ungreased cookie sheet, drop dough by 9 spoonfuls.
  2. Bake 8 to 10 minutes or until golden brown. In small bowl, mix butter, garlic powder and remaining 1/2 teaspoon rosemary leaves; brush over warm biscuits.

The Classic Monkey Bread!

I can’t believe that I’ve been blogging about baked goodies for this long, and not once had I posted about Monkey Bread! Okay, in my defense, I don’t own a fluted pan or whatever that thing that you bake the biscuits in is called, AND more importantly, having already gained at least 10 pounds since I’ve started on this desk, any sort of Monkey Bread would just END ME.

The Classic Monkey Bread

Fortunately, Alicia, our Manager of Awesomeness, stepped up and took one, I mean, baked one for the team! The towering ooey gooey yumminess was still warm and fluffy by the time she brought into the office! And of course all my inhibitions about monkey bread went out the window because you NEVER EVER turn down free monkey bread! Okay, so maybe that’s why I gained 10 pounds…

Oh but enough about me and my monkey bread complex. It’s time for you to get your oven on!

You Will Need:

  • 2 cans Immaculate Baking Co.™ refrigerated buttermilk biscuits
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, melted

Feel free to add some raisins or walnuts to put a personal touch to your monkey bread!

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Bacon & Spinach Quiche Cups

I told ya I was on a bacon roll.

I knew I wanted to try more bacon recipes, but I also wanted to make sure that these were recipes that had a good veggie pairing. I’m not even going to go into all that shpill about how it will balance out the nutrition and that it’s better for you yadiyada, because all of that is true, and people should be eating their veggies for all those reasons, but more importantly, I want bacon recipes with the right veggie pairings because I honestly think that it’ll make everything taste so much yummier. And so I give you Bacon & Spinach Quiche Cups!

Bacon & Spinach Quiche Cups

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