BREAKFAST STUFFED BUTTERMILK BISCUITS

It's time for Sunday biscuits again. Today I thought about stuffing all the fixin's inside of a buttermilk biscuit. Turned out yummy. A fun way to eat your sausage and eggs all in one bite!

All the fixin's! You could change this up and add bacon, onions or any other kind of breakfast thing you wanted.

Melt some butter in a pan and start cooking the potatoes.

Cook until nice and golden brown, set aside.

Whisk the eggs in a separate bowl

Scramble until almost done. Don't scramble all the way or they'll be dry. Add salt and pepper.

Shred some cheese, save for later.

Cut up the sausage links and remove the casing.

Cook until nice and brown.

Add remaining ingredients back to pan, remove from heat.

Mix all together, add some more salt and pepper. This is the stuffing.

Make the buttermilk biscuit dough and roll out onto a board of floured countertop. Step by step biscuit instructions are on my blog under butter biscuits. click here for recipe or you can follow the recipe that is below.

Add the cheese to the top of the dough.

Fold over.

Using your knuckles, press the dough together. This mixes in the cheese and presses out the dough to get ready for cutting. I don't like to add the cheese to the food processor as it breaks it down too much.

Dunk the cutter in some flour and cut your biscuits.

Add some stuffing. Pile it as high as you can, but leave the edges open so you can brush them with melted butter.

Cut 4 more rounds for the top. Press out a little bit bigger so it can fit over the stuffing. Brush edges with butter.

Invert over stuffing so the edges that are buttered are touching each other. Press edges together to seal. 

Brush the tops with more melted butter.

Into the oven they go for 10-12 minutes until nice and golden brown.

Here are your delicious stuffed biscuits!

Now quick, grab a fork and enjoy!!

Breakfast Stuffed Buttermilk Biscuits

 Print version

Ingredients

• 2 cups all-purpose flour (extra to coat board)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tsp kosher salt
• 6 T butter +1 T melted butter
• 3/4 – 1 cup buttermilk
• 4 sausage links
• 1 cup sharp cheddar cheese
• 3 eggs
• ¾ cup diced potatoes (frozen o’brien is fine too)

Directions

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.