Breakfast Stuffed Buttermilk Biscuits Recipes

BREAKFAST STUFFED BUTTERMILK BISCUITS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Place the biscuits on a baking sheet. (closer together makes soft sided biscuits, placing them farther apart, makes a crustier sided biscuit)
• 7. 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.

SAUSAGE GRAVY STUFFED BISCUITS

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.

STUFFED BREAKFAST BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Prepare sausages according to package directions. Drain and set aside to cool. Cut each sausage link into 4-6 equal sized pieces.
• Prepare scrambled eggs and veg: Melt a small amount of butter in a small fry pan. Add green peppers and cook 1 minute. Add the white parts of the green onions and cook 30 seconds. Add the beaten eggs. Cook, stirring very frequently until cooked. Set aside to cool.
• On a lightly floured surface, roll out each round of biscuit dough into a 5" circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don't pre-grease the pan.
• Equally distribute the ingredients into the biscuits in layers in this order: egg, sausage, cheese, a green onions; repeat for the second layer.
• Pinch dough edges together to seal and brush with melted butter.
• Bake in a 375 degree F oven for 11-14 minutes until biscuits are golden brown.
• Get creative and mix it up using your favorite breakfast meat and vegetables. If you use mushrooms, make sure you cook them first so they release their moisture.