Type what you have

Ingredients

• ✓ biscuit
• olive oil
• rosemary
• granulated garlic
• chili powder
• salt
• basil
• oregano
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Shape biscuit dough into 12 balls. Roll each ball into a 4- to 6-inch long strip.
3. 3 Combine olive oil, rosemary, garlic, chili powder, salt, basil, oregano, and pepper in a bowl. Dip dough strips one-by-one into the oil mixture and roll until totally covered. Tie each strip into a knot, stretching as needed. Place knots on an ungreased baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By St3ph

Ingredients

• ✓ biscuit
• chicken breast
• cream of chicken soup
• broccoli
• cauliflower
• carrot

Instructions

1. 1 Cook chicken in nonstick skillet until browned, stirring often.
2. 2 Add soup and vegetables. Cover and simmer until done. Serve on biscuits.

By Campbell's Kitchen

Ingredients

• ✓ biscuit
• duck
• water
• cornbread
• onion
• sage
• black pepper
• garlic salt
• salt
• egg

Instructions

1. 1 Place duck in a 12-quart stockpot with enough water to cover by 2 to 3 inches. Bring to a boil, reduce heat to medium-low, and simmer until meat is tender, about 1 hour. Remove duck from broth, allow to cool, and pull meat from the bones into bite-sized pieces. Reserve broth.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Mix together cornbread, biscuits, onion, sage, pepper, garlic salt, and salt in a large roasting pan. Beat eggs in a bowl; pour over cornbread mixture. Add duck pieces to the pan; mix thoroughly. Stir in reserved duck broth until dressing is very moist (about the consistency of thick pancake batter).
4. 4 Bake in the preheated oven until a spoon inserted into the center of dressing can stand up, 45 minutes to 1 hour.

By Lu

Ingredients

• ✓ biscuit
• cooking spray
• chicken
• mixed vegetable
• cream of chicken soup
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with nonstick spray.
2. 2 Lightly coat a flat work surface with nonstick spray. Flatten each biscuit dough into a 6- to 7-inch circle on the prepared surface. Cover with plastic wrap; rest.
3. 3 Combine chicken, mixed vegetables, and condensed soup in a bowl; mix well. Season with salt and black pepper.
4. 4 Remove plastic wrap from biscuit dough; press each dough circle into bottom and up sides of the prepared muffin cups. Divide chicken mixture among dough cups; sprinkle grated Cheddar cheese over tops.
5. 5 Bake in the preheated oven until hot and bubbly, 15 to 18 minutes.

By Rebecca Van

Ingredients

• ✓ biscuit
• cream cheese
• cranberry sauce
• swiss cheese
• stuffing
• turkey
• butter
• salt
• black pepper
• gravy

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate.
2. 2 Roll out biscuits, one at a time, into thin rough 7-inch circles. Spread 1 tablespoon cream cheese in center of each biscuit. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Pull dough up around filling until fully encased in biscuit dough, pinching to seal. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey.
3. 3 Arrange the sealed biscuits, seam-sides down, in the prepared pie plate with 7 around the edge and 1 in the center.
4. 4 Brush melted butter over top of each bomb; season with salt and black pepper.
5. 5 Bake in the preheated oven until deep golden brown, 25 to 30 minutes, rotating once.
6. 6 Cool on a wire rack for 15 minutes. Serve with warmed gravy for dipping.

By Julie Hubert

Ingredients

• ✓ biscuit
• butter
• mixed vegetable
• chicken chunk
• cream of chicken soup
• milk
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9-inch deep-dish pie pan with 1 tablespoon melted butter.
2. 2 Combine mixed vegetables and chicken in a saucepan over medium heat; cook until vegetables are tender, 5 to 7 minutes. Fold in condensed soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Season with salt and pepper; bring to a boil.
3. 3 Remove from the heat and spread mixture into the bottom of the prepared pie pan. Separate biscuits into layers and place gently on top of chicken-vegetable mixture. Drizzle remaining 2 tablespoons melted butter over biscuits.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.
5. 5 Remove from the oven and let stand for 15 minutes before serving.

By Melanie R Stevens-Adkins

Ingredients

• ✓ biscuit
• cornbread
• chicken broth
• margarine
• celery
• onion
• egg
• sage
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a roasting pan.
2. 2 Combine crumbled cornbread and biscuits in a large bowl. Bring broth to a boil in a large saucepan. Pour 1/2 of the boiling broth over cornbread mixture; cover and let stand.
3. 3 Meanwhile, melt margarine in a medium skillet over medium heat. Add onion and celery; sauté until tender, about 5 minutes.
4. 4 Remove from the heat and stir into cornbread mixture.
5. 5 Pour remaining broth over cornbread mixture. Stir in eggs, sage, and pepper until well combined; transfer to the prepared roasting pan.
6. 6 Bake in the preheated oven until set in the middle and golden brown on top, about 1 hour.

By Amanda Rader

Ingredients

• ✓ biscuit
• butter
• onion
• chicken
• cream of chicken soup
• sour cream
• milk
• pimento
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
2. 2 Melt butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Transfer onion to a large bowl; stir in chicken, soup, sour cream, milk, and pimentos until combined. Transfer chicken mixture to the prepared baking dish.
3. 3 Bake in the preheated oven until chicken and sauce are hot, about 15 minutes. Sprinkle top with 3/4 cup Cheddar cheese; arrange biscuits in a single layer on top. Sprinkle remaining 1/4 cup Cheddar cheese on top.
4. 4 Continue baking in the oven until sauce is bubbling and biscuits are golden brown, about 20 minutes.

By Miranda Steward

Ingredients

• ✓ biscuit
• ground beef
• taco seasoning
• water
• onion
• red bell pepper
• sour cream
• mayonnaise
• cheddar cheese
• tomato
• jalapeno pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
2. 2 Place and press biscuit dough into the bottom of the baking pan and halfway up the sides.
3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on.
4. 4 Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet.
5. 5 Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
6. 6 Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl.
7. 7 Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese.
8. 8 Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes.

By EAForsythe

Ingredients

• ✓ biscuit
• parsley
• worcestershire sauce
• green pea
• chicken
• heavy cream
• milk
• all-purpose flour
• garlic
• black pepper
• salt
• mushroom
• celery
• onion
• carrot
• butter
• water
• sherry
• chicken broth

Instructions

1. 1 Combine chicken broth and sherry, and add enough water to make 2 cups of liquid. Set aside.
2. 2 Melt butter in a large, nonstick skillet over medium heat until bubbly. Add carrots, onions, and celery, and cook, stirring frequently, until the onions begin to soften and turn clear, 3 to 5 minutes. Carrots should be firm, but not crunchy. Stir in mushrooms, kosher salt, and pepper, and continue cooking for 2 minutes. Add garlic and cook, stirring occasionally, 1 to 2 minutes.
3. 3 Stir in flour and mix until all the liquid is incorporated in the flour, about 2 minutes. Mixture will be thick. Add chicken broth mixture, stirring quickly to avoid lumps. Stir in milk and cream and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
4. 4 Remove cover, stir in chopped chicken, frozen peas, and Worcestershire sauce. Increase heat to medium, bring to a boil, and cook, uncovered, about 5 minutes. Adjust salt and pepper, if necessary. If mixture becomes too thick, remove from heat and allow residual heat to cook the mixture for the remaining time. Stir in milk or water in 1-tablespoon increments to thin to the desired consistency.
5. 5 To serve, split open a biscuit and place on a plate or in a bowl. Ladle chicken mixture over the biscuit and garnish with parsley, if desired.

By Bibi

Ingredients

• ✓ biscuit
• butter
• white onion
• carrot
• celery
• salt
• black pepper
• turkey
• mashed potato
• heavy cream
• turkey gravy

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add carrots and celery; saute until carrots are just beginning to soften, about 3 minutes. Season with salt and pepper.
3. 3 Lower heat and add turkey; cook and stir for 5 minutes. Add mashed potatoes, cream, and gravy; cook and stir until heated through, about 5 minutes. Pour into a 9-inch pie dish and top with biscuits.
4. 4 Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven and let stand for 5 to 10 minutes before serving.

By Melissa Kay

Ingredients

• ✓ biscuit
• chicken
• olive oil
• onion
• carrot
• mushroom
• salt
• black pepper
• red bell pepper
• butter
• all-purpose flour
• white wine
• chicken broth
• heavy cream
• asparagus
• pea
• tarragon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
2. 2 Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
4. 4 Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
5. 5 Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
6. 6 Place a split biscuit on each plate and pour the chicken mixture over the biscuits.

By kelly24095

Ingredients

• ✓ biscuit
• butter
• onion
• celery
• carrot
• pea
• parsley
• thyme
• all-purpose flour
• chicken broth
• half-and-half
• salt
• black pepper
• chicken
• egg yolk
• water

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes. Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
3. 3 Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
4. 4 Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling. Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
5. 5 Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and let rest for 10 minutes before serving.

By Pam

Ingredients

• ✓ biscuit
• cheddar cheese
• mashed potato
• mixed vegetable
• tomato
• browning sauce
• worcestershire sauce
• black pepper
• salt
• meat tenderizer
• red pepper flakes
• onion powder
• garlic powder
• paprika
• parsley
• tomato sauce
• garlic
• green onion
• celery
• red bell pepper
• green bell pepper
• onion
• ground beef
• vegetable cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add yellow onion, bell peppers, celery, and 1/2 of the green onion; saute until vegetables are soft, about 5 minutes. Add garlic, tomato sauce, 1/2 of the parsley, paprika, garlic powder, onion powder, red pepper flakes, meat tenderizer, salt, and pepper; cook until fragrant, about 1 minute. Stir in Worcestershire sauce and browning sauce. Drain oil and remove from the heat.
3. 3 Line the prepared baking dish with refrigerated biscuits; divide them evenly and spread out to cover the pan, overlapping if necessary. Spread drained ground beef mixture evenly on top of the biscuits. Spread diced tomatoes over the beef, then evenly scatter frozen vegetables. Spread mashed potatoes over the top, and sprinkle with remaining green onions, Cheddar cheese, and remaining parsley. Cover with foil.
4. 4 Bake in the preheated oven for 25 to 30 minutes. Remove foil and bake until cheese is golden and melted, another 5 minutes. Serve immediately.

By Francine Perretta

Ingredients

• ✓ biscuit
• pizza sauce
• mozzarella cheese
• pepperoni

Instructions

1. 1 Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.
2. 2 Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

By Pillsbury

Ingredients

• ✓ biscuit
• ground beef
• salsa
• monterey jack cheese
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 In a nonstick skillet, mix cooked beef and 1/2 cup salsa. Cook over medium-high heat, stirring occasionally, until hot.
3. 3 Press each biscuit into a 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto the center of each round. Fold dough in half over filling; press to seal. Place on prepared cookie sheet.
4. 4 Bake in the preheated oven until golden brown, 9 to 14 minutes. Serve with remaining salsa.

By Pillsbury

Ingredients

• ✓ biscuit
• sugar
• cinnamon
• apple
• margarine
• brown sugar

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
2. 2 Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan.
3. 3 Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers.
4. 4 Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve.

By Linda

Ingredients

• ✓ biscuit
• cooking spray
• pepperoni
• mozzarella cheese
• spaghetti sauce
• butter

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper. Spray parchment paper with non-stick cooking spray.
2. 2 Separate biscuits into 8 pieces and flatten each into 6 inch large discs. Top each disc with 1 tablespoon spaghetti sauce and spread out within 1/4 inch of the edge. Top with 2 tablespoons cheese and 4 slices pepperoni, overlapping. Pull sides of biscuits up and pinch together to seal. Place biscuits in the air fryer basket, sealed side down. Brush with butter.
3. 3 Cook in the air fryer until golden brown, 4 to 6 minutes.
4. 4 Flip each biscuit over and brush with remaining butter. Air fry until the other side is golden brown as well, an additional 3 to 5 minutes.

By Yoly

Ingredients

• ✓ biscuit
• white sugar
• cocoa powder
• cinnamon
• salt
• milk
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
2. 2 Mix sugar, cocoa powder, cinnamon, and salt in a small bowl. Whisk milk, eggs, vegetable oil, and vanilla in a medium bowl. Add sugar mixture to milk mixture; stir until combined.
3. 3 Cover the bottom of the prepared baking dish with an even layer of crumbled biscuits. Pour custard mixture evenly over biscuits; press down onto the biscuits with the back of a large spoon to moisten them.
4. 4 Place the baking dish into a larger high-sided baking pan. Place dish on oven rack; add enough hot water to come halfway up the sides of the dish. Bake in preheated oven for 45 minutes, or until pudding is set.

By GRETY25

Ingredients

• ✓ biscuit
• peach
• nectarine
• plum
• cornstarch
• currant jelly
• apple pie spice
• white pepper
• white sugar
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8x13-inch baking dish with cooking spray.
2. 2 In a large bowl, lightly mix together the peach, nectarine, and plum slices until well mixed, and toss with the cornstarch to dust the fruit. Pour in the currant jelly, apple pie spice, and white pepper, and lightly mix again with your hands to coat the fruit with the jelly and seasonings. Spread the fruit into the prepared baking dish.
3. 3 Pop open the can of biscuits, and cut them in half. Arrange the biscuit dough halves on top of the fruit. Mix the sugar and cinnamon in a small bowl, and sprinkle the mixture evenly on the biscuit dough.
4. 4 Bake in the preheated oven until the biscuits are golden brown, 20 to 25 minutes. Allow to cool on a rack for at least 20 minutes to let the dish set up.

By KCFOXY

Ingredients

• ✓ biscuit
• maple-flavored breakfast sausage
• all-purpose flour
• evaporated milk
• milk
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.
3. 3 Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.
4. 4 Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.
5. 5 Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.
6. 6 Serve biscuits, cut sides up, topped with sausage gravy.

By chrisser27

Ingredients

• ✓ biscuit
• bacon
• egg
• milk
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups.
4. 4 Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
5. 5 Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.

By Jessica Harper

Ingredients

• ✓ biscuit
• cooking spray
• breakfast sausage
• egg
• milk
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
2. 2 Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup.
3. 3 Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups.
4. 4 Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture.
5. 5 Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

By Jennicaakes

Ingredients

• ✓ biscuit
• country sausage
• butter
• all-purpose flour
• milk
• hot sauce
• black pepper
• salt

Instructions

1. 1 Heat sausage in a large skillet over medium-high heat. Cook, crumbling with a spoon and stirring often, until browned and cooked through, 5 to 7 minutes.
2. 2 Add butter to skillet and melt. Sprinkle flour evenly over skillet and stir for 1 minute. Whisk in 2 1/2 cups milk and scrape up any bits off the bottom of the skillet. Bring mixture to a simmer.
3. 3 Reduce heat to low and cook, stirring often, until thickened, about 10 minutes. If mixture becomes too thick, thin slightly by adding more milk or water. Season with hot sauce, pepper, and salt; cook for 1 more minute.
4. 4 Serve immediately over hot biscuits.

By Nicole McLaughlin

Ingredients

• ✓ biscuit
• dijon mustard
• honey
• cayenne pepper
• chili flake
• pork sausage
• canola oil
• vegetable oil
• swiss cheese

Instructions

1. 1 In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
2. 2 Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
3. 3 In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
4. 4 On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

By JimmyDean

Ingredients

• ✓ biscuit
• cooking spray
• bacon
• butter
• egg
• onion
• green pepper
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray.
2. 2 Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.
3. 3 Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet.
4. 4 Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven.
5. 5 Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper.
6. 6 Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.

By Holly J Chadwick