Biscuits and egg sandwiches are two of the best things about breakfast, and these stuffed biscuits morph the two into a perfectly delicious package.
Essentially a breakfast dumpling with a biscuit wrapper and a sausage, egg and cheese interior, stuffed biscuits are easy to make, super versatile and incredibly tasty. They go great with a stack of pancakes, can be smeared with jam for a sweet and savory combo, and are an excellent pair for a plate of crispy hash browns.
Aside from being delicious, one of the best things about stuffed biscuits is that they are portable and can be moved from point A to point B with virtually no mess. This makes them great for potluck-style breakfasts, casual brunch get-togethers, and mid-morning picnics in the park.
They can be stuffed with so much more than breakfast items, so they’re sure to be a crowd-pleaser for any occasion and palate!
What You Need to Make Stuffed Biscuits
To make this stuffed biscuit recipe, you’ll need breakfast sausage, eggs and cheddar cheese. If you prefer using bacon or want to omit the sausage completely, that’s fine!
Cheddar can also be swapped with any good melting cheese. For the biscuits, you’ll need basic pantry staples and heavy cream, though buttermilk or milk can be used in its place.
- All-Purpose Flour
- Baking Powder
- Kosher Salt
- Heavy Cream
- Breakfast Sausage- Crumbled
- Cheddar Cheese- shredded
- Black Pepper
- Flaky Salt-Optional
How To Make Stuffed Biscuits
Making stuffed biscuits is much easier than it sounds, but it does require a bit of planning ahead. It’s highly recommended that you make and shape your biscuit dough the day before to help expedite the process and make the dough more pliable. Cover the raw dough tightly with plastic wrap and store it in the fridge. Don’t unwrap the dough until you’re ready to use it.
Whatever stuffing you choose should be cooked and cooled completely before you wrap it in biscuit dough. If the filling is too warm, it will start to melt the butter and make it hard to shape and seal the biscuits. If you’re using eggs, like in this recipe, you’ll want to do a soft to medium scramble so they don’t dry out in the heat of the oven.
The night before you plan on making stuffed biscuits, make the biscuit dough.
Cover a baking tray with parchment paper and set aside. In a large mixing bowl, mix together the flour, baking powder, salt and granulated sugar until well combined.
Cut the butter into ½-inch cubes and place it in the freezer for 10 minutes so it’s extremely cold. Add the butter into the flour, and using your hands, a pastry cutter, or two forks, work the butter into the flour until pea-sized balls start to form.
Stream the heavy cream into the flour and butter mixture, and use a fork to evenly distribute the liquid. Once a shaggy dough starts to form, turn the dough out onto a lightly floured work surface. The dough will look dry and crumbly. Though it will be tempting, do not add more liquid.
Gently knead the dough until it just comes together, and form it into a rough rectangle. Carefully roll the dough until you have a rectangular slab that is ½ an inch thick. Carefully fold the dough into thirds so it overlaps onto itself (like a trifold), then roll the folded dough into a rectangle that is approximately ¾-inch to 1-inch thick.
Generously flour a 4-inch round biscuit cutter and punch out as many biscuits as you can. Transfer them to the parchment-lined baking tray.
Carefully gather and reroll the dough scraps and punch out more biscuits until you’ve used up all the dough. Take any remaining scraps and form them into a free-form biscuit.
Tightly cover the unbaked biscuits in plastic wrap or with an inverted tray, and store them in the fridge overnight.
When you’re ready to stuff your biscuits, cook the fillings. In a large skillet set over medium-high heat, cook the crumbled sausage until browned and slightly crispy. Transfer to a paper towel-lined plate to drain off any excess fat. Cool completely.
To scramble your eggs, whisk the eggs until the egg whites and yolks are homogenous, and scramble them in a small non-stick skillet with 1-2 tablespoons of butter over medium-low heat. When they’ve reached a soft to medium scramble, season lightly with salt and pepper, transfer to a plate, and let them cool completely.
Preheat the oven to 400F. When the sausage and eggs have completely cooled, remove the pre-made biscuits from the refrigerator. Working quickly, but carefully, elongate the biscuits by pinching the sides while turning them in your hand. You want to extend the dough enough that it can encase the filling, but not so much that it begins to tear.
Once the biscuit dough is elongated, place 1 tablespoon of cheese in the center, followed by 2 tablespoons of eggs, then 1 tablespoon of sausage. Top with one more tablespoon of cheese. You want the biscuit to be full, but not spilling over the edges of the biscuit.
Close the biscuit by bringing the edges together and pressing them shut over the filling. Pinch the edges until all of the filling is encased in the biscuit dough, then place the biscuit seam side down on the baking sheet. Repeat with the remaining biscuits, then transfer the baking sheet to the freezer for 20 minutes to firm up the butter.
Before baking, brush the tops of the biscuits with heavy cream and (optionally) sprinkle with some flaky salt. Bake for 15-20 minutes, or until the biscuit tops are golden brown.
Transfer the biscuits to a wire rack and allow them to cool for 5 minutes. Serve warm and enjoy!
Do I have to make my biscuit dough the night before?
No! While it is definitely useful to have biscuit dough ready to go while making this recipe, it is not mandatory. If you’d rather make the biscuit dough the same day, that’s perfectly fine! Just make sure you give the dough some resting time in the fridge so they’re easier to handle.
Can I use frozen biscuit dough?
Absolutely. Biscuit dough freezes like a dream, and it’s always a good idea to make and shape biscuits and freeze the raw dough for later use. If you’re using frozen biscuit dough, transfer it to the fridge the night before so it’s thawed and ready for use the following day.
What else can I use to stuff biscuits?
You can use almost anything. So long as it doesn’t liquefy when heated (i.e. fruit and nut spreads), biscuits can be stuffed with anything you want. Meat, cheese, fish, eggs, vegetables, dried fruits…the list goes on and on! Just make sure that anything with high water content is cooked before stuffing to prevent the biscuits from getting soggy.
- 3 ½ cups all-purpose flour plus more for dusting
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup heavy cream very cold
- 1 cup butter cut into ½ cubes frozen or extremely cold
For the filling
- ¾ lb breakfast sausage crumbled
- 6 medium or 4 large eggs
- 1 to 2 tbsp butter
- ½ cup cheddar cheese shredded
- black pepper to taste
- flaky salt optional
- Make the biscuits the night before stuffing them.
- Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder and salt.
- Cut the butter into ½ inch cubes, and place it in the freezer for 20 minutes so it’s extremely cold.
- Smash the butter into the flour using a pastry cutter, two forks or your hands until the butter is evenly distributed and pea sized balls have formed.
- Slowly stream the heavy cream into the flour and butter mixture while using a fork to evenly distribute the liquid.
- Gently mix the flour mixture and heavy cream until a shaggy dough has formed.
- Turn the dough out onto a lightly floured surface.
- Knead the dough until it just comes together, and form it into a rough rectangle.
- Roll the dough into a ½ inch thick rectangular slab.
- Carefully fold the dough into thirds until it overlaps onto itself like a letter or trifold.
- Gently compress the layers, then roll the dough into a rectangle that is ¾ of an inch to 1 inch thick.
- Lightly flour the sharp end of a 4 inch round cookie cutter and punch out as many biscuits as possible and transfer to a parchment lined baking sheet.
- Gather and reroll the scraps and punch out more biscuits until the remaining scraps can’t be rerolled, and press the last scraps into a free-form biscuit.
- Cover the tray tightly with plastic wrap or an inverted baking tray, and store in the fridge overnight.
- The next morning, cook the sausage over medium-high heat until browned and crispy, and transfer to a paper towel lined plate; drain any excess fat and let cool completely.
- Whisk the eggs until the yolks and whites are homogenous, and scramble over medium-low heat with 1-2 tablespoons of butter until the eggs have reached a soft to medium scramble.
- Season the eggs with a pinch of salt and black pepper to taste, and transfer to a plate to cool completely.
- Preheat the oven to 400F.
- Once the eggs and sausage have completely cooled, remove the biscuit tray from the fridge.
- Working quickly, but carefully, elongate and flatten the biscuits by pinching the sides while turning them in your hand.
- Place 1 tablespoon of cheddar in the middle of a biscuit, followed by 2 tablespoons of eggs and 1 tablespoon of sausage, then top with 1 more tablespoon of cheddar.
- Bring the edges of the biscuit together, and close the biscuit by pinching the dough until the filling is completely encased in the biscuit.
- Place the biscuit seam side down on the baking sheet and repeat with the rest of the biscuits.
- Transfer the biscuit tray to the freezer and let them rest for 20 minutes to firm up the butter.
- Brush the biscuits with heavy cream, and optionally, sprinkle with flaky salt.
- Bake for 15-20 minutes or until the biscuit tops are golden brown.
- Transfer to a wire rack and let cool for 5 minutes, then serve and enjoy!
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