I made bread dough for the week – six portions worth. Two of the portions will be used for pizza (Recipe here). Two will be used for two meals of Pigs-in-a-Blanket (Recipe here) one for now, and one for a second meal that I will freeze for later. One portion will go for Cheesy Biscuits with Eggs (recipe here), and the sixth portion will be used for Chicken Pot Pie. That recipe will be posted later.
This is a great way to meal prep or the week. When the dough is already made and in the refrigerator, then those meals that use the dough are so much simpler to make.
You will see from the video that it’s easy and quick, too.
The recipe I use made 6 portions. Each portion includes 1/2 cup self-rising flour which is either 5 or 6 points (WW Blue plan), depending on the brand.
Prepare a small baking dish with a sheet of parchment paper or a spray of butter-flavored PAM.
Set aside about 1/4 cup of the flour to use later.
In a bowl, mix 3/4 cup of the flour with the yeast and salt.
Add the yogurt and warm water and mix well. You should have a sticky ball of dough
Sprinkle some of the reserved flour on a clean counter or pastry mat. (I actually used a paper towel).
Dump out the dough onto the floured mat.
Sprinkle more of the reserved flour on the dough, gently fold it over, and repeat until a good ball of dough is formed. Knead the rest of the flour into the dough.
Spray your hands with Pam, take the dough and form it into 4 balls of equal size.
Note: If you want to make only one or two servings, before cooking at all, wrap the unused dough in a ziplock bag and keep it in the refrigerator till you’re ready to use it. The extra can be used for this recipe, pizza dough, or any other dish requiring bread.
Roll each ball into a long log shape and then press the ends together to form a circle, and place the 4 circles on the baking sheet. Make the circle large enough to hold an egg in the middle.
(optional) Let rise for about 30 minutes. This step will make the dough rise more, but it is delicious without this step.
Bake at 475 degrees for about 4-6 minutes until puffed but not browned.
Remove baking sheet from oven.
Toppings: Here is a photo of my toppings – chopped tomatoes, grated Cabot 75% reduced fat cheddar cheese, a slice of Canadian bacon, finely chopped onion, chopped spinach leaves.
Working quickly so the biscuit doesn’t cool too much, place a slice of Canadian bacon underneath each of the biscuit circles.
Crack an egg into each biscuit cup. If you look at the photos below, you will see that the egg white flowed over the top of the biscuit, but it was okay. When I took them out of the oven, they were fine.
Season with salt and pepper. Add other toppings, as desired – just keep track of the points.
Return the baking sheet to the oven and continue baking until the biscuits are golden and the egg whites are set, about 10 minutes more.
(Photo below) It’s ready to go in the oven! I’ve piled on so many toppings that you can’t even see the egg except for where part of the white overflowed at the top of the photo. You will see in the next photo that after it has cooked, the white overflowing doesn’t make any difference – still delicious!
And here it is – ready to eat. Absolutely delicious!
Counting the points: Each biscuit (4 biscuits per recipe) is 3 points. Add the points for any toppings you add.