Inner Chef

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Loaded Breakfast Biscuits

Loaded Breakfast Biscuits


1 package Pillsbury Grands Homestyle Buttermilk biscuits

8 eggs

1 package Bob Evans pork sausage gravy

Colby-Jack finely shredded cheese

Bacon bits (NOT Bac-O’s)

Salt and pepper to taste


Pre-heat oven to 350°. Lightly grease 8 jumbo muffin pans.

Prepare scrambled eggs with or without milk using salt and pepper to taste. Set aside.

Heat gravy and set aside.

Roll out each biscuit and lay in muffins pans. Bake for approximately 13-15 minutes. Remove from oven and spoon 2 Tbsp. gravy into each biscuit. You may have to press center of biscuit down with back of spoon.

Fill with scrambled eggs, top with shredded cheese and bacon bits.

Return to oven until cheese melts and bacon bits brown; about 6-8 minutes.

Remove from muffin tins and enjoy!

IMG_20160124_084227980   IMG_20160124_084247719




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Honey and Herb Biscuits

Honey and Herb Biscuits (Vegetarian)  Makes About 2 dozen

(Saveur Magazine)


7½ cups flour

¼ cup finely chopped rosemary

3 Tbsp. baking powder

2 tsp. finely chopped thyme leaves

2 tsp. kosher salt

1 tsp. baking soda

1 tsp. freshly ground black pepper

12 Tbsp. unsalted butter, cut into ½″ cubes and chilled

2 cups buttermilk

¾ cup half-and-half

¼ cup honey


1. Heat oven to 375°. Whisk together flour, rosemary, baking powder, thyme, salt, baking soda, and pepper in a large bowl; add butter, and using your fingers, rub butter into flour mixture until pea-size crumbles form.

2. In a medium bowl, whisk together buttermilk, half-and-half, and honey; add to dry ingredients, and using a fork, stir together ingredients until just combined. Transfer dough to a well-floured work surface, and pat into a 1″-thick disk. Using a 3″ round cutter, cut out biscuits and transfer to a parchment paper—lined baking sheet, arranging them so their edges touch. Reroll scraps and cut out more biscuits until all the dough is used. Bake until golden brown, about 35 minutes.

 (Photo: Saveur Magazine)

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Chicken Soup with Drop Biscuits

 Chicken Soup with Drop Biscuits                Servings: 4-6


3 ½-4 cups chicken broth

Generous dash of pepper

1 medium carrot, sliced

1 stalk celery, sliced

½ cup uncooked medium egg noodles

2 cup cubed, cooked chicken

2 tsp. fresh parsley, chopped

Drop biscuits (recipe below)


  1. Heat broth, black pepper, carrot and celery in 2-quart saucepan over medium-high heat to a boil. Simmer until carrots are fork tender.
  2. Stir noodles and chicken into saucepan with broth mixture. Reduce heat to medium. Cook 10 minutes or until noodles are tender, stirring often.
  3. Ladle soup into serving bowls and top with biscuit. Serve immediately.


Drop Biscuits


2 cups all-purpose flour, leveled

½ cup (1 stick) cold unsalted butter, cut into small pieces

1 Tbsp. baking powder

1 tsp.  Kosher salt

1 cup whole milk


Heat oven to 400° F.

In a food processor, combine the flour, butter, baking powder, and salt; pulse until pea-size clumps form. Add the milk and pulse just until moistened.

Drop 6-8 large mounds of the dough onto a baking sheet. Bake until golden, 18 to 20 minutes or until golden.