Stuffed Breakfast Biscuits Recipes
STUFFED BREAKFAST BISCUITS
These are great kids items to eat and make. Great for a slumber party morning or a camping trip. So easy and so versatile to get exactly what you want in your pocket! instead of ham use turkey, bacon or sausage. try some sauteed onion or mushrooms for a omelet type pocket. Instead of cheese add sausage gravy with your sausage! You pick your stuffing-- just keep total ingredients to 2 T of fillings to prevent over stuffing.
Provided by Shawn C
Categories Breakfast
Time 18m
Yield 8-10 pockets
Number Of Ingredients 3
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!
Nutrition Facts : Calories 41.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 12, Sodium 176.5, Carbohydrate 0.1, Protein 3.7
SAUSAGE GRAVY STUFFED BISCUITS
The perfect breakfast comfort food, biscuits and gravy, becomes gravy IN biscuits. A savory sausage gravy is made and then baked into the center of fluffy buttermilk biscuits in this fun play on a Southern favorite.
Provided by Zac Young
Categories main-dish
Time 4h
Yield 12 large biscuits
Number Of Ingredients 16
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.
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