Five Comforting Breakfasts That Begin with Biscuits

Nothing says love like a batch of homemade biscuits, but some mornings call for a little something more. Here are a few simple and comforting breakfast ideas that use biscuits as a starting place and are sure to put a smile on all the faces around your table.

Cheesy Biscuit Strata

Heat oven to 375°F and grease a large baking dish. In a large bowl, whisk together 10 eggs1 ½ cups milk1 cup sliced cooked breakfast sausage½ cup chopped bell pepper, and 1 ½ cups shredded swiss cheese. Season with salt and pepper. Pour mixture into dish. Make 1 batch of White Lily Cream Biscuit dough. Using a tablespoon, drop heaping spoonfuls of dough into the baking dish, spacing them evenly over the surface of the egg mixture. Sprinkle with more shredded cheese. Bake until the eggs are set and the biscuits are golden, about 50 minutes. Cool briefly before serving.

Berries and Yogurt Biscuit Shortcakes

Prepare one batch of White Lily Drop Biscuits and bake until golden. Let cool for 10 minutes. To serve, plate 2 biscuits per person and top with vanilla yogurt, sliced berries, and a drizzle of maple syrup.

Cinnamon Raisin Biscuit Bread Pudding

Make a batch of White Lily Buttermilk BiscuitsTear biscuits into large chunks and add to a 9-inch square baking dish. In a large bowl, whisk together 3 large eggs2 cups whole milk½ cup brown sugar1 tablespoon vanilla extract, and ¼ teaspoon kosher salt. Pour egg mixture over the biscuits, then transfer to the refrigerator until most of the liquid has been absorbed, at least 1 hour or overnight. Heat oven to 350°F. Lower baking dish inside a roasting pan filled halfway with water. Bake until set, about 50 minutes.

English Breakfast Biscuit Sandwiches

Prepare one batch of White Lily Buttermilk Biscuits and bake until golden. Let cool slightly, then slice in half. Spread biscuits with butter and fill each one with a slice of Canadian bacon, a fried eggsliced tomato, and sautéed mushrooms.

Ham, Egg, and Cheese Biscuit Buns

Heat oven to 375°F. Make a batch of White Lily Cream Biscuit dough. Set aside. Meanwhile, whisk 6 eggs with a splash of milk. Add eggs to a hot skillet and cook, stirring, until scrambled. Dice 4 slices of deli ham into small chunks. Roll out dough and cut into 8 rounds. Spoon a mound of eggs into the center of each round. Top with a pinch of diced ham and shredded cheddar cheese. Pull the sides of the dough up and over the egg mixture and pinch to seal. Place filled dough rounds seam side down into a large, greased skillet. Brush tops with butter. Bake until puffed and golden, about 25 minutes.

Baking Tip

Allow bread dough to rise during both proofing periods, until it doubles in size or until an indentation remains when you press it with your fingers.

Baking Tip

To measure flour, stir it, spoon it gently into a dry measuring cup, and level it with a straight edge. Do not pack it or shake it down.