Best 6 Ranch Eggs N Biscuits Recipes

RANCH BISCUITS

Steps:

• In a large bowl, stir the biscuit mix, salad dressing mix and milk until combined. Drop 2 in. apart onto a greased baking sheet. , Bake at 425° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley and garlic powder; brush over warm biscuits. Serve warm.

RANCH EGGS 'N' BISCUITS

Steps:

• In a bowl, combine the first five ingredients. cut in butter until mixture resembles coarse crumbs. With a fork, stir in milk until the mixture forms a ball. Turn onto a floured surface; knead 8-10 times. Roll to 1/2-in. thickness; cut out 12 biscuits with a 2-in. biscuit cutter. Place on an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, cook bacon until almost crisp; drain. Add onion and chili powder; cook until onion is tender. Stir in picante sauce and cilantro. Make six wells in picante mixture; bread an egg into each. Cover and cook over medium heat until eggs are completely set. Serve over warm biscuits.

RANCH STYLE BRUNCH EGGS

Steps:

• Set oven to 350 degrees.
• Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
• Cook bacon in a large frypan, until crisp; drain.
• Reserve about 3-4 tablespoons bacon drippings.
• Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
• Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
• Sprinkle with cheese, then with bacon.
• In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
• Bake uncovered for about 20-25 minutes, or until set.
• Delicious!

RANCH-STYLE DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.

CANADIAN BACON & RANCH EGGS BENEDICT

Steps:

• Beat eggs and 1/4 cup of the dressing with wire whisk until well blended; set aside. Spray medium skillet with cooking spray; heat on medium heat. Add egg mixture. Cook 3 min. or until eggs begin to set; stir. Cook an additional 2 min. or until eggs are thickened and no visible liquid remains, stirring occasionally. (Do not overstir.)
• Heat Canadian bacon as directed on package. Meanwhile, combine remaining 1/4 cup dressing and the milk in small microwaveable bowl. Microwave on HIGH 20 sec. or until heated through.
• Cut Canadian bacon slices in half. Place muffin halves, cut-sides up, on serving platter. Top each with 3 Canadian bacon slices. Cover evenly with the egg mixture, dressing mixture, tomatoes and parsley.

RANCH BISCUITS

Steps:

• Dissolve yeast into 1/2 warm water, set aside.
• Sift together first five ingredients.
• Using 2 knives cut in 1/2 cup shortening into mix till mixture in pea like in size; add dissolved yeast.
• Add buttermilk and mix well.
• Roll out on floured surface to 1/2 inch thickness.
• Use a round cookie cutter or just cut into squares.
• Bake at 400°F 15-20 minutes until golden brown.
• Brush tops with melted butter.