Small Batch Dream Biscuits

What do you get when you cross drop biscuits with cream biscuits? You get a Dream Biscuits! This is my small-batch take on ATK’s dream biscuit recipe. My revision makes only 3 biscuits so it’s perfect for times when you don’t need an entire batch of a dozen biscuits in the house. The recipe comes together in mere minutes using just a mixing bowl and silicone spatula.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking powder.

Next we need to add the heavy cream that has been warmed to 95-100F. If you don’t have an instant read thermometer, just warm the cream until it’s about body temperature. DO NOT attempt to use cream that has not been warmed to the proper temperature. Warming the cream makes it more viscous thereby enabling it to moisten all the dry ingredients. Cold cream is too thick to work effectively in this recipe.

Pour the warm cream over the dry ingredients.

Use a silicone spatula to mix until a smooth paste forms.

To portion the biscuit dough, spray a 1/4-cup measure with nonstick cooking spray. You should get 3 biscuits from the dough. Turn the measure upside down and allow the dough to fall onto a parchment-lined mini sheet pan (I used a small 1/8 size sheet pan). Sorry, I missed getting a photo before the biscuits were baked.

Bake for 10-12 minutes or until golden on top.

Melt the tablespoon of butter and immediately brush on biscuit tops.

Mmmmmmmm.

Enjoy!

Items used to make this recipe:

(affiliate links)

• Breville counter-top oven https://amzn.to/3Lx7CpO

• my measuring cups https://amzn.to/3oGh0NN

• silicone spatulas https://amzn.to/3vZ6DqL

• silicone pastry brush https://amzn.to/39bZXcE

• eighth size mini sheet pan https://amzn.to/37VALGd

• extra small measuring spoons https://amzn.to/3ccAQZw

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Small Batch Dream Biscuits

makes 3 biscuits

Printable Recipe

Ingredients

• 3/4 cup all purpose flour

• 1 teaspoon granulated sugar

• 3/4 teaspoon baking powder

• 1/4 plus 1/16 teaspoon fine salt

• 1/16 teaspoon baking soda

• 1/2 cup heavy cream, heated (95-100F)

• 1 tablespoon salted butter, melted

Directions

1. Preheat toaster oven (or regular oven) to 450F and place rack on upper middle position.

2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; add the warmed heavy cream and use a silicone spatula to mix until a smooth paste forms.

3. Spray 1/4 cup-size dry measure with nonstick cooking spray to portion 3 biscuits; place on parchment-lined sheet pan and bake for 10-12 minutes.

4. Remove from oven and brush with melted salted butter.

adapted from Cooks Illustrated

Oven Baked Egg Bites

Here’s my copycat version of Starbuck’s Sous Vide Egg Bites, only instead of cooking them in a sealed hot water bath (sous vide), mine are baked in the oven so anyone can make them. In all honesty, I haven’t tried the Starbuck’s egg bites, but my kids have and they say these are equally delicious. You be the judge.

Start by lining a high quality cupcake pan - I HIGHLY recommend these 100% food-grade silicone cupcake liners because eggs are notoriously sticky and they’ll bake onto the metal pan like cement. These liners can be reused over and over and over, and you don’t even have to spray them with nonstick cooking spray. The egg bites will slip right out of them, I promise. ***Be sure read the bottom of this page to learn how to choose the right silicone liners.

Back to the recipe - to ensure an even distribution of ingredients, I like to divide the bacon and half of the scallions evenly among the 12 silicone liners…

Then place the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheese, and sriracha (or ketchup if you don’t like spicy heat) in a bowl. I used a wide bowl so I could get photos, but you should choose a bowl that is more deep than wide to minimize splashing (even better, use a quart size deli container).

Use an immersion blender to combine the egg mixture. The cheese does not need to be completely blended - it’s fine if small bits remain.

Alternatively, a blender may also be used to combine the ingredients, but blenders tend to incorporate a lot of air so be sure to mix on low speed and allow the mixture to rest for about an hour before using, to allow the air bubbles to dissipate.

Pour the egg mixture evenly into the silicone liners.

Top with the remaining cheddar cheese and scallions.

Bake in preheated oven for 15-20 minutes. Rest for 5 minutes before serving. Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone cupcake liners https://amzn.to/3sWp52E

• commercial cupcake pan https://amzn.to/3U2jMe8

• immersion blender https://amzn.to/3WsCMEk

• quart deli containers https://amzn.to/3NtsZcV

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Oven-Baked Egg Bites

makes 12 egg bites

Printable Recipe

Ingredients

Filling:

• 6 ounces bacon, cooked and crumbled

• 2 scallions, sliced

Egg Mixture:

• 4 large eggs

• 3 ounces shredded cheddar cheese

• 1/2 cup 4% cottage cheese

• 1/4 cup heavy cream

• 1 tablespoon sriracha (or ketchup)

Garnish

• 1 ounce shredded cheddar cheese

• 2 scallions, sliced

Directions

• Preheat oven to 400F and place rack in center position.

• Line a high quality cupcake pan with 12 silicone liners (see note below on choosing the right silicone).

• Divide bacon and 2 scallions among the liners.

• In a deep mixing bowl of quart-size deli container, use an immersion blender to combine the eggs, cottage cheese, heavy cream, 3 ounces of shredded cheddar cheese, and sriracha.

• Pour the egg mixture evenly into the silicone cupcake liners,

• Top each with the remaining cheddar cheese and scallions.

• Bake for 15-20 minutes; remove from oven and rest for 5 minutes before serving.

Macros: each egg bite contains 126 calories, 8g protein, 10g fat, and 1g net carb.

Variations

Salmon and Capers - For the filling, use 1/2 ounce of cooked salmon and 1/2 teaspoon drained capers. For the egg mixture, omit the sriracha, and add 2 tablespoons onion and chive cream cheese and 1 teaspoon ground black pepper Garnish with sliced scallions before baking (no cheese). Smoked salmon can be used, but reduce to 1/4 ounce per cup (it’s very salty).

Spinach and Mushroom - For the filling, use 6 ounces of cooked, chopped, and squeezed dry spinach, and 3 ounces of finely chopped and sautéed mushrooms. For the egg mixture, replace the sriracha with 1/4 teaspoon garlic salt and replace the cheddar cheese with shredded mozzarella. Garnish with cheese and sliced scallions before baking.

Ham and Broccoli - For the filling, use 6 ounces of finely chopped cooked ham and 3 ounces cooked and chopped broccoli (be sure it’s not too wet). For the egg mixture, replace the sriracha with prepared mustard. Garnish with cheese and sliced scallions before baking.

Sausage and Kale - For the filling, use 6 ounces cooked breakfast sausage and 3 ounces finely chopped kale. For the egg mixture, omit the sriracha and replace the cheddar cheese with shredded pepper jack. Garnish with more pepper jack and sliced scallions before baking.

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How to Choose the Right Silicone

Have you ever heard of the pinch test? It’s an easy way to find out if silicone utensils or bakeware are made of 100% pure silicone or a cheaper version which contain plasticizers (aka fillers). Stay away from the cheap versions - they’re not very nonstick and they often give off strong chemical odors/flavors, especially when heated. Pure silicone is extremely nonstick and doesn’t have the same issues with odors/flavors. Manufacturers don’t always tell you if their products are pure silicone so here’s a quick way to tell the difference. Pinch the silicone between your thumb and forefinger - cheap silicone that contains plasticizers will develop a white stress mark where pinched (similar to bending plastic). If you see that white stress mark, move on to another brand.