Bacon, Egg & Cheese Stuff Biscuit

Biscuit in a skillet. Ideal for holiday brunch or breakfast for a crowd. It’s fluffy, cheesy and filling enough to serve on its own! Drizzled with warm maple butter for an extra bit of indulgence.

By @violetcooksthings

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1 small amount butter
• 4 cups gluten-free flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon dried parsley
• 2 cups shredded sharp cheddar
• 2 cups cold buttermilk
• 1 cup unsalted butter, melted then cooled 5 mins
• 5 eggs large eggs, soft scrambled
• 6 slices cooked bacon, chopped
• 1 cup shredded sharp cheddar
• 2 tablespoons maple syrup
• 1 quarter cup melted salted butter

Instructions

1. Preheat the oven to 425°F and lightly grease a 12 inch cast iron skillet with butter.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, sugar, salt, garlic powder, onion powder, black pepper, parsley and smoked paprika. Then stir in 2 cups of the shredded cheese and set aside.
3. In a separate small bowl, whisk together the cold buttermilk and melted butter until small lumps form. Pour the buttermilk and butter mixture into the dry ingredients and fold together gently until a soft dough has formed.
4. Divide the dough into two equal portions. Press one portion of the dough into the prepared skillet. Top with the scrambled eggs, followed by the bacon and then the final cup of shredded cheese. Gently press the remaining portion of dough over the shredded cheese.
5. Transfer to the oven and bake for about 20-25 minutes, until it is golden brown on top and around the edges. A toothpick inserted into the center should come out clean.
6. While the biscuit is baking prepare the maple butter. Combine the maple syrup and melted butter in a small bowl, whisking until smooth.
7. Once the biscuit comes out of the oven, immediately drizzle on the maple butter. Let the biscuit cool in the skillet for about 15 minutes before cutting into slices and serving.