Bunkhouse Biscuit Sandwiches
Makes 81 bag of biscuit mix
1 pound sliced cheese
8 1/4 pound Linguisa patties, or hamburger or pork sausage
8 eggs
1 stick melted butter
Mix biscuits as per package directions using a 4” biscuit cutter, dredge through melted butter and place into a 16” Dutch oven. Bake in 375 oven until golden brown, about 25-30 minutes.
Fry preferred meat patty, set aside and keep warm.
Fry eggs, just breaking yolk so it won’t run.
Split biscuits in half add patty, egg and a slice of cheese.
Enjoy!
This is a great one to make ahead and put into your saddle bag for later while waiting for the herd to come up the canyon just at day break! That’s when it tastes the best!
Roast Beef Wagonwheels
Serves 91 envelope dry onion soup mix
2 cups water
2 cups biscuit mix
1/3 cup water
3 Tbsp. melted butter
1 can roast beef hash, or you can use corn beef hash
1/4 tsp. black pepper
Combine onion soup mix with 2 cups water in a 10” dutch oven, or a 9”x 9” baking dish. Heat to boiling. Mix together the biscuit mix, 1/3 cup water and the melted butter and beat for about 20 strokes. Turn out onto a lightly floured board and kneed for 8-10 times to make soft dough. Roll out into a 12” X 8” rectangle. Spread hash over the dough to within ½” of the edge. Sprinkle with pepper. Roll up “jelly roll” fashion to create a “log”. Cut into 9 equal slices. Place each slice on it’s side on top of the soup mixture and bake in a 450 oven for about 20-25 minutes or until golden brown.
I have been using this recipe for over 35 years! It makes a fun and tasty dinner too. My kids loved it and now my grandchildren do too! As the biscuits bake they soak up the soup mix and stay a little moist between the pinwheels. Just make up a quick salad and a vegetable and you are good to go.
Spiced Pumpkin Pancakes
Makes about 56 pancakes
1 package of pancake mix (6 cups)
1 cup sugar
1 tsp. salt
2 heaping Tbsp. pumpkin pie spice
6 1/2 cups milk add more later if batter is too thick
1 stick butter, melted
4 1/2 cups canned pumpkin
2 Tbsp. vanilla extract
1 Dollop of Pumpkin Pie Filling
Vegetable oil
Maple syrup
Whisk first 4 ingredients together in a large bowl. In a medium bowl mix together milk, pumpkin, melted butter and vanilla and blend well. If batter is too thick, now you would add a little milk at a time until desired thickness.
Heat a large griddle over medium heat and brush with oil. Pour 1/3 cup of batter for each pancake onto griddle. Cook until bubbles form on the surface of the pancakes and bottoms are light brown, about 1 1/2 minutes, flip once and continue to cook until bottom is browned. Repeat until all the batter is used up. Brush griddle with oil between batches.
Serve with maple syrup.
Rancho Scramble
Serves 102 dozen eggs
1/2 red onion, diced
1/2 bell pepper, diced
1/2 cup cilantro, chopped
1 cup chopped, cooked meat, left over steak or hamburger
1 cup tortilla chips, broken
1/2 cup milk
Salt and pepper to taste
1 cup shredded cheddar cheese
2 avocados, peeled and sliced
Sauté the onion and bell pepper until tender. Add eggs, cilantro and milk, then scramble, stirring in the salt, pepper, tortilla chips and meat. Cook until just done. Place cheese and avocado on top. Serve with salsa and sour cream.
Happy Trails,
Billy and Sue