Stuffed Biscuits
Basically a breakfast sandwich with a biscuit wrapper and a sausage, egg and cheese filling, these stuffed biscuits are perfect for potluck breakfasts, casual brunch get-togethers and mid-morning picnics. Best of all, they can be stuffed with almost anything, so they’re sure to be a crowd-pleaser!
Ingredients
- 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
Instructions
- 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!
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 12gFat: 24gCholesterol: 105mgSodium: 850mgSugar: 3g
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