Best 2 Sunny Morning Star Biscuit Soufflés Recipes

**Discover the Delectable Sunny Morning Star Biscuit Soufflés: A Journey of Culinary Delight**

Indulge in a culinary adventure with the Sunny Morning Star Biscuit Soufflés, a delightful fusion of flavors and textures that will tantalize your taste buds. These individual biscuit cups, crafted with a combination of flaky layers and a fluffy soufflé-like interior, provide a unique and irresistible eating experience. Embark on a delectable journey with three distinct recipes: the classic Sunny Morning Star Biscuit Soufflés, a savory rendition filled with bacon, cheese, and chives; the sweet and tangy Lemon Blueberry Biscuit Soufflés; and the indulgent Chocolate Chip Cookie Dough Biscuit Soufflés. Each recipe promises a symphony of flavors and textures, ensuring a memorable gastronomic experience.

Let's cook with our recipes!

ALL-PURPOSE BISCUITS

All-Purpose Biscuits image

Biscuits are what take us into the kitchen today to cook: fat, flaky mounds of quick bread, golden brown, with a significant crumb. Composed of flour, baking powder, fat and a liquid, then baked in a hot oven, they are an excellent sop for sorghum syrup, molasses or honey. They are marvelous layered with country ham or smothered in white sausage gravy, with eggs, with grits. Biscuits are easy to make. (A food processor makes easy work of this recipe. If you're looking to buy one, check out this guide from our colleagues at The Sweethome.)

Provided by Sam Sifton

Categories breakfast, quick, weekday, breads, side dish

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk

Steps:

Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams

SUNSHINE BISCUITS

Sunshine Biscuits image

These golden sunshine biscuits really bring smiles to my breakfast table, especially on cold winter mornings when they're served with butter and molasses.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup cornmeal
2 tablespoons sugar
4-1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon salt
3/4 cup cold butter
1 egg, lightly beaten
1 cup milk

Steps:

In a bowl, combine flour cornmeal, sugar, baking powder, cream of tartar and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into flour mixture just until moistened. Let stand 5 minutes. , Turn onto a floured surface; knead for about 1 minute. Pat or roll out to 3/4-in, thickness; cut with a 3-in. biscuit cutter. Place on a greased baking sheet. Bake at 450° for 10-12 minutes.

Nutrition Facts : Calories 246 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 380mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For a taller soufflé, use a straight-sided baking dish.
Do not overmix the batter. Overmixing will result in a tough soufflé.
Bake the soufflé immediately after assembling it. The longer the batter sits, the more it will deflate.
Do not open the oven door during baking. Opening the door will release the heat and cause the soufflé to collapse.
Serve the soufflé immediately after baking. Soufflés will start to deflate as soon as they are removed from the oven.

Conclusion:

These sunny morning star biscuit souffles are a delicious and easy breakfast or brunch dish. With a few simple ingredients and a little bit of time, you can make a beautiful and impressive dish that will wow your friends and family. Serve them with your favorite fruit, syrup, or whipped cream for a complete and satisfying meal.