There’s one breakfast item that is making waves in the world of convenient, fun, fast food — Taco Bell’s biscuit taco. Part salty, flaky, buttery biscuit and part yummy breakfast taco filling, it’s a happy hybrid of comfort food and Tex-Mex flavors. No doubt, it’s a super delicious breakfast on the go, but you don’t have to head for your local drive thru joint to get in on the action. You can easily re-create the biscuit taco shell at home, and then stuff it with your fave (and likely more wholesome) fillings of choice. Let’s do this.
Biscuit Taco Shells
— 1 pack of Pillsbury Country Style Biscuits
— a baking tray lined with parchment paper
— aluminum foil
1. Pre-heat your oven according to the biscuit package instruction.
2. Crack open the tube of biscuits and separate the pre-sliced pieces. If you’re using Grands-size biscuits, you will use one pre-sliced biscuit per shell. If you buy the smaller biscuits, you will use two slices per shell.
3. On a clean surface, roll out the biscuit dough into a 5-inch-wide round.
4. Cut off a piece of aluminum foil approximately 3-4-inches wide. Fold it once or twice to create a rectangle that is as big as your rolled out biscuit is in length and about half as wide.
5. Place the folded aluminum on the rolled out biscuit so that it covers one half, and then fold the biscuit to create a semi-circle/half-moon shape with the foil sandwiched in between each layer.
6. Repeat these steps with the remaining biscuits, and place them on the parchment-lined tray. If you’d like, add a brushing of milk or egg wash to the top layer of the biscuits. Egg wash is a simple mix of egg and a tablespoon or two of milk or water. The result is a nice, browned finish on the biscuits.
7. Bake the biscuit shells for 12-15 minutes until they are a light golden brown. Remove the tray from the oven and allow to cool for 5-10 minutes.
8. When the biscuits are cool enough to handle, gently remove the tinfoil. You may need to use a bread knife to help separate the layers.
Separate your biscuit dough. Use one piece if you’re using larger-sized biscuits or two pieces if you’re using smaller ones.
Roll out your biscuit dough and prep your aluminum foil.
Shape your biscuit shells, place them on a baking tray and add a little egg wash if you like. They’re now ready to go into the oven!
Once they have baked to a beautiful golden brown, you can remove the aluminum foil insert, and voila! You now have perfectly shaped, deliciously biscuit-y taco shells to fill with your favorite taco-inspired breakfast fillings.
Try out these options for an over-the-top #biscuittaco brunch.
— scrambled eggs
— black beans
— chopped kale (lightly dressed with bit of olive oil and lemon juice)
— roasted sweet potato
— chopped tomatoes
— shredded cheese
— pickled jalapeños
— lime wedges
For a classic Mexican-scramble-style biscuit taco, try combining eggs, cheese, tomatoes, salsa, black beans and a few garnishes of pickled jalapeño and cilantro.
Or try a hearty, healthful combo of eggs, roasted sweet potato, black beans, kale and salsa.
Prep a batch of shells in advance for the week, and try these out for a workday-friendly breakfast on the go. Or, slow things down, and add this to your weekend brunch repertoire. Either way, the tacos are sure to impress and leave you with a happy belly, drive thru free.
What are your other fast food faves you like to try and recreate at home? Let us know in the comments below!