It’s a classic recipe for biscuits, and the perfect accompaniment to the big-chested and greasy breakfast of the day.
The combination of bacon, eggs, sausage and cream, is a favourite for many of us, and it’s a dish you’ll likely see on a regular basis.
We’re also not shy about recommending the crispy, sweet-sour biscuit as an excellent choice for sandwiches, especially those with a generous helping of cheese, to go with the buttery bacon.
It’s easy to get carried away with the biscuits themselves.
However, they’re packed with flavour, which is something to savour and appreciate in any meal.
And although they may seem like a small change to your breakfast routine, the taste of a biscuit will never be dull.
We’ve compiled the best bacon, sausage, and cream biscuit recipes to ensure you’re prepared for whatever you’re preparing for in the future.Read more:
Here are some basic tips for making your own biscuit.
You can use a biscuit tin or a biscut tin from a store, but it’s best to go with a biscuity maker.
To make the biscuits, combine the milk, water and butter in a food processor.
Blend until the mixture resembles a biscuette.
Then place it in a saucepan with the water, sugar and cinnamon and cook until the biscuits are soft and crispy.
Add the milk to the mix, along with the flour, baking powder and salt.
Mix until the dough is thick and the mixture is shiny.
Cover with a tea towel and allow it to sit for 15 minutes.
Heat a frying pan over medium-high heat and place the biscuits in the pan.
Cook until the tops of the biscuits turn golden and crispy and brown.
Remove the biscuits from the frying pan and allow to cool for about five minutes.
Remove the biscuits and transfer to a plate lined with paper towels.
Biscuits are best made a day ahead and refrigerated for up to two weeks.
The biscuits are served with the Mcdonalds Chicken biscuit and may be eaten warm or cold.