These fresh from the oven, tender little round biscuit crusts generously topped with bacon gravy, bacon, eggs, mozzarella and cheddar, will have your breakfast eaters smiling and ready for the day.
This can be lightened up by using water or skim milk in the gravy instead of whole are 2% milk. Minced onions or sliced green onions can be added when cooking the bacon. Egg substitute or turkey bacon can be used instead of whole eggs and bacon.
There are so many possibilities for this one, depending on your preferences! Play with it and show me what you did!
The only thing I wouldn't change is the biscuit. Flaky, not too dry, lovely biscuit crust. I suppose you could make it much smaller to cut calories, but be sure to watch the time in the oven, of course.
On to the recipe! I'm getting hungry!
First, go cut up the 1/4 cup of butter and 1/4 cup of shortening you'll need, and stick it in the freezer to chill while you read the rest of this recipe.
Preheat oven to 400 degrees.
For the biscuit crusts:
(make ahead, then just pull out of the fridge, top and bake!)
Makes 5, about 5" inch or so, crusts, plus two biscuits to eat with butter & jam! 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/4 teaspoon (if using unsalted butter, you can increase salt up to 1/2 teaspoon)
- 1/4 cup butter, chilled
- 1/4 cup shortening, chilled
- 3/4 cup buttermilk
- 1 large egg, lightly beaten
- melted butter for brushing, a couple tablespoons
For topping:
- 4 slices bacon, diced or cut with kitchen scissors
- 4 large eggs
- 1/4 or so of milk for eggs
- 3 Tablespoons flour
- 3 Tablespoons reserved bacon drippings
- 1 1/2 to 1 3/4 cups milk (water can be used, but it won't be as creamy)
- salt and pepper to taste
- grated mozzarella and cheddar, amount depends how much you like..I used a fat pinch for each pizza.
To Make the Biscuit Crusts:
In food processor, pulse the dry ingredients to mix.
Then add the butter and shortening.
Pulse a couple of times until you get pea sized butter pieces.
Put into large glass bowl (plastic isn't good for preparing baked goods)
and make a well in the center.
Then add the buttermilk and lightly beaten large egg
Gently mix with spatula, being sure to scoop up flour from the bottom of the bowl.
Mix JUST until dough barely starts to form. It will be sticky and crumbly.
Scrape out onto lightly floured work surface.
Guess who accidentally deleted two pictures? This would be one of them. ha.
When you scrape the dough out onto your work surface, just gently form into a circle, and knead by patting and folding over lightly maybe 3 times.
Pat down to about 1/4 inch thickness, while shaping into a circle. Lightly dust with flour if needed.
Do not use a rolling pin. You want to handle the dough LITTLE as possible after shaping. The more you handle it, the tougher your biscuits will be.
Then take a small bowl or large ramekin, dip in flour, and cut out your crusts.
Line a baking sheet with parchment paper for the crusts.
You'll be left with a few scraps. Just scoop them up gently and set on the parchment paper for two biscuits to go with your pizzas.
Taking your fingertips, push down around the edges of the crusts, forming a nice edge for your pizzas. Make them deep, because the pizzas will puff up as you will see in the after pics. I didn't get them quite deep and flat enough.
Brush generously with butter and bake at 400 degrees until golden, about 10-20 minutes, depending on size and thickness of your crusts.
Take crusts off pan immediately, so to stop the cooking on the bottom of the crusts, and stack on a rack in twos and threes. This helps keep the bottoms from becoming too hard.
To make the pizzas and bacon gravy:
Cut with kitchen scissors, or chop with knife, 4 slices of bacon to cold pan, turn heat up to medium-high.
Fry until desired doneness, but if you like your bacon super crispy, I'd recommend frying until ALMOST how you like it, because we still have to put the pizzas in the oven.
Scoop bacon onto paper towels and drain pan, reserving 3 tablespoons of the pan drippings. If you don't have enough pan drippings, use what you have and add margarine to make 3 tablespoons.
Turn the heat down to medium and using whisk, add 3 tablespoons of flour to the bacon drippings, whisking until drippings are absorbed into the flour and a thick paste forms.
Whisk and cook for about 2 minutes, to help cook out the floury tastes.
Slowly add the milk, whisking quick as the milk is absorbed and the paste becomes thicker..add in a slow stream, constantly whisking until a thick gravy begins to form. Keep whisking and adding milk.
Keep adding milk while whisking, be patient! and soon a smooth, thick gravy will form. Now you can back off the whisking a bit. Add milk and whisk until the thickening begins to slow down. Now turn the heat down to a medium-low.
Add some salt and pepper to taste.
You'll want the gravy to stay a little thicker than a normal gravy, because we're going to use it as a pizza sauce.
When you're happy with the thickness and taste (not too much salt, we'll be adding bacon!), set aside.
In a separate pan, add some butter and start to heat on medium heat.
Take your eggs, add a bit of milk and whisk very well until you get large bubbles around the edge. This will make fluffy scrambled eggs!
Cook the scrambled eggs, but stop cooking just short of them being done. They'll be cooked, but still "wet" looking. They'll finish cooking in the oven. I had a terrific example picture for you here, but guess WHO accidentally deleted it? Hey, I was excited and hungry. Give a girl a break. heh.
Set eggs aside, grate your cheese, and begin to assemble!
Butter the crusts with melted butter and add spoonful of gravy, some bacon, eggs, and top with cheeses.
I like to sprinkle the top with pepper too.
Pop into oven at 400, and bake until cheese is melted!
mmmmmmmm !
Mozzarella, no cheddar, easy sauce was one request. Still yummy :)
So many possibilities for this recipe!
Post a pic on my Facebook page with your breakfast pizza combo!
