BISCUIT SPAM BAKE
I cannot understand the aversion to SPAM. If you're a child of a baby-boomer, you ate this! It's been fried, baked, shredded and added to potatoes. You know you love the stuff... you just don't want to say it out loud. ENJOY YOUR SPAM!
I cannot understand the aversion to SPAM. If you're a child of a baby-boomer, you ate this! It's been fried, baked, shredded and added to potatoes. You know you love the stuff... you just don't want to say it out loud. ENJOY YOUR SPAM!
- Carbohydrate 1.15488667180042 g
- Cholesterol 446.012749442126 mg
- Fat 17.2138645917898 g
- Fiber 0.033125 g
- Protein 18.1884296893079 g
- Saturated Fat 7.72000012186122 g
- Serving Size 1 1 Serving (80g)
- Sodium 435.194416353471 mg
- Sugar 1.12176167180042 g
- Trans Fat 2.04557855339128 g
- Calories 232 calories
Step-by-step
- Preheat oven to 400°F and butter an 8x8 glass baking dish.
- Open up your biscuit tube and take them thar biscuits out to come to room temperature.
- While the biscuits are getting comfie, mix up the first six ingredients real good then set 'em aside to froth and bubble.
- Heat up the skillet and toss in the SPAM to get all poppin' hot 'n crispy.
- Now that those biscuits are nice and comfie, press 'em into the baking dish.
- SPRINKLE on the SPAM and pour egg mixture over.
- Top with cheese and toss in to the oven to bake for 20-25 minutes until cheese is melted, bubbly and the biscuits appear to be a lovely shade of golden brown.
- Take it out of the oven and let it cool a good bit (at least 20 minutes).
- Slice and plate it up with some freshly supremed orange segments then serve to your family and friends!
- ENJOY your SPAM!
Preheating the oven to 400 degrees Fahrenheit is the non-negotiable starting point that ensures the chemical leaveners in the refrigerated dough activate immediately upon contact with the hot baking environment. Without that aggressive initial heat, the starch matrices inside the dough absorb moisture from the surrounding egg and milk mixture too quickly, resulting in a dense, gummy crumb rather than a flaky structure.
Managing Moisture and Texture
Render the diced cured pork in a hot skillet until the exterior develops a deep, crunchy crust before combining it with the other components. Searing removes excess surface water that would otherwise steam the dough during the baking phase. Whisking the eggs, milk, parmesan, mustard, and seasonings thoroughly incorporates air into the liquid base, which creates a custardy suspension when poured over the pressed biscuits. Sharp cheddar cheese contains less moisture than milder alternatives, making it ideal for melting into a uniform top layer without pooling grease. Buttering the glass baking dish prevents the bottom crust from sticking while promoting crisp edge development during the 20 to 25 minutes of oven time.
- Allow the baked dish to rest for at least 20 minutes before slicing so the internal proteins set and retain their shape.
- Substitute standard milk with half-and-half at a 1:1 ratio if a richer custard is preferred.
- Use a heavy cast-iron skillet to achieve a more uniform sear on the meat pieces.
