These Loaded Breakfast Biscuits are a family favorite because they are easy to make and portable, so they are perfect to grab one (or two) on the go. They are also a great brunch menu item. Same great taste as a layered breakfast biscuit with the components baked right in!
Sour Cream Blueberry Muffins from Food.com: This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.
.Bisquick Muffins: 2 cups Bisquick 1/3 cup sugar 2/3 cup milk 2 tablespoons vegetable oil 1 egg mashed banana, choc chips, or any add ins Directions: Heat oven to 400 degrees. Grease muffin pan well. Stir all ingredients except berries in bowl, just until moistened. Fold in berries. Divide batter evenly in 9 muffin cups. Bake 13 to 18 minutes
Ingredients1 pkg jiffy corn muffin mix1 1/4 c bisquick baking mix1/3 c sugar1 egg2/3 c milk1 1/4 c fresh or frozen blueberries (more or less)2 Tbsp flour "" style="border: 0px; vertical-align: bottom;"> DirectionsPreheat oven to 400 degrees. Grease 12 muffin cups, or line with paper baking cups.Stir together Jiffy mix, Bisquick, and sugar. Toss blueberries in the 2 tablespoons flour, then add to the dry ingredients and mix well, distributing evenly. Make a well in the center.Pour egg and…