Suzi's Blog

Brian’s Breakfast Biscuit Casserole



There is nothing better than a fresh biscuit. And nothing worse than a stale one.

If there is just one or two of you, it’s unlikely you’ll consume a whole batch of biscuits. What to do with those leftovers? Even the next day, they won’t be as fresh. For Pete’s sake, don’t try to reheat them in the microwave, unless you love a dry and rubbery texture.

Here’s my combine riff on classic Italian stratas and a biscuit casserole idea from Biscuits by Belinda Ellis. Belinda’s recipe calls for bacon and parmesan cheese. I’ve reduce the bacon and substituted blue cheese — how can you deny that blue and bacon combination. My recipe is below and is one that gives you great latitude. Swap out the bacon for ham. Add some diced potatoes, that have already been cooked. Use other spices, more or less garlic. Add bell peppers. Make it richer with cream in place of milk.

And the cheese. Oh, this was lovely with blue but if you swap to another cheese, the dish will be significantly different. If you have biscuits for Saturday breakfast, and chores to do in the yard on Sunday, this is a powerhouse meal to begin the day.

The picture at the top is before baking, on the bottom is the finished product ready for the table.

Brian’s Breakfast Biscuit Casserole

Yield: 8 large servings


  • ¼ pound bacon, diced
  • 1 medium onion, chopped into medium pieces
  • 2 garlic cloves, peeled and minced
  • 3 large eggs
  • ½ cup milk
  • Salt and freshly ground black pepper to taste
  • 4 cups baked biscuits, pulled into 1-inch chunks
  • ½ cup shredded blue cheese


Preheat the oven to 350°F.

Coat an 8-inch square baking dish with butter or nonstick cooking spray.

In a cast iron skillet, cook the bacon over low heat until just turning crisp. Remove the bacon and transfer to paper towel to dry. Leave the drippings in the pan and add the onion. Cook over medium heat until just browning. Add the garlic and cook for another minute. Remove from the heat.

Crumble the bacon.

Whisk the eggs, milk, salt and pepper in a medium bowl.

Crumble the biscuits into the bottom of the prepared baking dish. Dot with the crumbled bacon, cheese and onion. Pour the egg-milk mixture over the top. Press with a fork to ensure the biscuits absorb the liquid and that every biscuit piece has moisture. Allow to sit for a few moments for the absorption to continue.

Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a knife. The casserole is ready when the knife comes out clean.

Serve warm with orange juice and coffee.

Source: Brian O’Rourke adapted from Biscuits by Belinda Ellis

Photo Information [top]: Canon T2i, EFS 60mm Macro Lens, F/5 for1/60th second at ISO‑3200

Photo Information [bottom]: Canon T2i, EFS 60mm Macro Lens, F/4.5 for1/50th second at ISO‑640





Sour Cream Breakfast Biscuits from One Bowl Baking


Breakfast is that meal we often skip. And if we are not skipping, then too often we are opening up some cardboard container racing to a quick start to a busy day. Suzen and I avoid the cardboard containers, but we do get a cardboard cup each weekday morning from the Starbucks on our block. According to our FitBit, it is just 100 steps away.

On weekends, though, the nearest Starbucks is 12 miles away. In our weekend retreat, we do have a wonderful espresso machine — which we fuel with Starbucks products. And to eat on weekends? We rarely make a full breakfast: pancakes or waffles or omelet. But a biscuit, simple yet grand, a biscuit is inviting to us both.

From One Bowl Baking comes this recipe for biscuits with a sweet/sour combo. The sweetness is a topping of turbinado sugar. The sour comes from using sour cream, and not milk or buttermilk, for the dairy component.

The resulting biscuit does have a tang, but it is muted and lovely. It pairs well, as you can see, with a dab of butter and your favorite honey. Merely add espresso and you will be delighted. And you won’t miss Starbucks on this particular morning.

Sour Cream Breakfast Biscuits

Yield: about six 3½ inch biscuits


Biscuit Batter:

  • 1 ½ cups all-purpose flour
  • 4 ½ teaspoons granulated sugar
  • 1 tablespoon plus 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, cold, cut into Winch pieces
  • 1 large egg yolk
  • ¾ cup sour cream


  • 2 tablespoons heavy cream
  • 2 tablespoons turbinado sugar


Place an oven rack in the upper-middle position. Preheat the oven to 375°.Line a baking sheet with parchment paper.

To make the batter, in a large bowl, combine the flour, sugar, baking powder, and salt.

Cut the butter into the flour mixture until it looks like coarse cornmeal, but is not clumping up. Stir in the yolk and sour cream until completely combined.

Roll out the dough on a lightly floured surface to about 1-inch thick. Using a floured 2½-inch round cookie cutter [or drinking glass] to cut out biscuits and place them evenly on the pan. Reroll dough if needed.

To make the topping, brush the tops of the biscuit with the cream and sprinkle with the turbinado sugar.

Bake until light golden and just firm, about 20 minutes. Let the biscuits cool on the pan for 5 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.


Source: One Bowl Baking by Yvonne Ruperti

Photo Information [bottom shot]: Canon T2i, EFS60mm Macro Lens, F/ 5.6 for1/60thsecondatISO‑1250