Breakfast Stuffed Buttermilk Biscuits Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes.
• Meanwhile, beat eggs and milk together in a bowl. Pour into a skillet over medium heat; cook and stir until scrambled and set, about 5 minutes. Season with salt and pepper.
• Drain bacon slices on paper towels. Crumble into small pieces and mix with the scrambled eggs. Add American cheese.
• Flatten 1 biscuit and fill with 2 tablespoons of the egg mixture. Place on an ungreased cookie sheet. Drizzle with 1/2 tablespoon maple syrup. Flatten a second biscuit and place on top. Pinch edges together to hold in filling. Repeat with remaining biscuits, egg mixture, and maple syrup.
• Bake in the preheated oven until golden brown, about 8 minutes.

Steps:

• Press each biscuit into a 5 inch round flat biscuit.
• Heat oven to 400°F.
• Fill each with 1 Tbsp meat and 1 Tbsp cheese.
• Fold over and seal edges by pressing with fork.
• Place on greased or sprayed cookie sheet.
• Bake for 10-13 minutes.
• Eat!

Steps:

• For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
• Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
• For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
• Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
• Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
• Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

Steps:

• Preheat your oven to 400°F. Cut the links up into small pieces and remove the casings. Cook in a frying pan. Melt butter and cook potatoes until browned. Melt some butter and scramble eggs, just until almost done. Combine all of these and set aside for the filling.
• Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour with two forks a pastry knife or pulse the food processor a few times until the flour looks like course meal. Mix the buttermilk and egg together in a separate bowl, just whisk a few times. All at once, add the buttermilk and mix JUST until combined.If it appears on the dry side, add a bit more buttermilk. It should be sticky and wet.Turn the dough out onto the counter or a board lightly dusted with flour.
• Gently knead the dough, only 4 or 5 times, just enough to bring it all together. Press the dough out using your fingers until it's about 3/4" thick. Coat with the cheese and fold the dough over a couple of times to press the cheese into the dough. Press the dough out again until about 3/4" thick. Press the biscuit cutter in flour to coat, then cut your biscuits. Cut an even number so you have enough tops and bottoms.
• Remove scraps and press back together to make more biscuits. Moving the dough as little as possible. Coat edges of half of the biscuits with melted butter. Add the filling.
• Press out remaining biscuits slightly larger and coat edges with melted butter. Invert and place on top of filling so that both edges with butter are touching each other. Press edges together.
• Place the biscuits on a baking sheet. (closer together makes soft sided biscuits, placing them farther apart, makes a crustier sided biscuit)
• Brush the tops with melted butter, more shredded cheese and dust with kosher salt if desired. Bake for about 10-12 minutes or until light brown.

Steps:

• Preheat oven to 450 degrees.
• In medium mixing bowl, mix dry ingredients.
• Using fork, cut in shortening until mixture resembles course meal with some tiny bits of shortening still visible.
• Add buttermilk and toss with fork until mixture forms a soft dough.
• Turn out onto floured board and with a floured dough scraper gently toss dough to coat with flour until dough is no longer sticky.
• Pat dough into a disk and fold one half over onto the other half.
• Pat out to about 1/2-inch to 3/4-inch thickness.
• Using a floured 2-inch cutter stamp out biscuits (meaning cut straight down and up without twisting or turning cutter).
• Place biscuits onto ungreased baking sheet.
• Bake for about 12 minutes or until biscuits are light golden brown. Serve immediately.
• Note: If you don't have buttermilk you can use regular milk and omit the baking soda. They just wont be buttermilk biscuits.

Steps:

• Cook your bacon until crisp so it will break easily into pieces. Cook your Hash Browns. Cook the eggs and have the shredded cheese ready. Stretch out one of the biscuits, don't be afraid. Make them flatter and bigger about 2 1/2 to 3 inches side to side. Put a little bit of the Hash Browns, Bacon, Scrambled Eggs and Cheese on top. Grab the sides and start pulling them to the top and then pinch to close. Don't be afraid to pull out those sides and up. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper. Cook at 425 degrees for 8 to 10 minutes. Every oven varies so I would check at 8 and if they aren't brown yet wait and check again until they are done.