How Do I Make a Biscuit Cup?

Our biscuit cups are so simple to make—you could even have your kids help you make them. That’s the beauty of starting with Grands! Biscuits—simply pull them apart and press into the cups! You’ll want to be using standard-size muffin pans—not mini or large ones. We give the dimensions of the cups in the recipe to ensure the dough can cover the entire cup. If you have larger cups, the dough may not cover the surface. For the quickest and easiest way to line the cup, we center a round of biscuit dough over a muffin cup, pressing it over the bottom first and then pressing the remaining dough to the side. Press and push the dough with your fingers (if necessary) to cover the entire surface of the muffin cup as well as 1/2 inch above the cup to make a rim.

What’s the Difference Between an Egg Cup and a Breakfast Muffin?

Egg cups are also known as egg muffins . They are typically like a scrambled egg mixture made in muffin cups. They may have veggies and cheese added to the eggs, but typically nothing else. Breakfast muffins have the added heartiness and sturdiness of flaky, tasty biscuit or other dough made in muffin cups, that’s filled or mixed with scrambled eggs as well as other ingredients (such as in our egg muffin recipe with sausage, where we also add gravy). Other recipes might have sausage/bacon and veggies with the dough. Egg muffins —can also be used as a shortened name—or it can mean a biscuit, or an English muffin split in half and topped with an egg mixture that may or may not contain veggies and cheese. Confusing? Yes—but no matter what you call portable morning foods like these, they are a yummy way to start the day!

What is Bulk Sausage?

Bulk sausage is loose raw ground pork with seasonings that has not been formed into links or patties. It looks like and is cooked like ground beef or pork. Links are bulk sausage stuffed into casings. You can find bulk pork sausage in trays (like fresh ground beef), in the fresh meat case or in the frozen meat section of your grocery store in chubs/rolls. If you want to use Italian sausage links for the bulk sausage in this recipe, you can remove the sausage from the casings easily. Cut through the casing down the length of one side of each link using clean kitchen scissors. Squeeze the sausage from the casing. Discard the casings. Cook the sausage as directed for the pork sausage in Step 1. For this recipe raw sausage is needed. Do not use sausage links that are either smoked or cooked for this recipe.

What Should I do with Extra Filling?

The beauty of this recipes vs. others is that it matches the exact amount of filling that is needed for the muffin cups. So, there shouldn't be any additional filling for this recipe. If you find yours underfilled or having more filling than you need, feel free to freeze it or cook it on the side.

Sausage Breakfast Cups

Name: Sausage Breakfast Cups
Prep time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1/3 lb bulk pork sausage; 1 tablespoon all-purpose flour; 3/4 cup milk; 1/8 teaspoon salt; 1/2 teaspoon coarse ground black pepper; 2 eggs; 1 tablespoon half-and-half; 1/2 teaspoon dried parsley flakes; 1/8 teaspoon California-style garlic salt or garlic salt; 1 tablespoon butter or margarine; 1/2 cup frozen southern-style cubed hash-brown potatoes (from 32-oz bag); 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count); Fresh parsley, if desired

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Pillsbury Kitchens

Updated Jun 25, 2024

Bake-Off® Contest 41, 2004

Mary Bucher
Fenton, Missouri