Stuffed Biscuits With Stroganoff Sauce Recipes

MEATBALL-STUFFED BISCUITS

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

STUFFED BISCUITS WITH STROGANOFF SAUCE

Steps:

• first open biscuits and place on lightly greased(sprayed)cutting board. with small paring knife or round cookie cutter or shot glass cut center out each biscuit of 2 packages setting aside the centers and the doughnut whole biscuits. cut each biscuit of the third package in half from side to side. (place the centers of the first two packages on a lightly grease cookie sheet) preheat oven to package directions and bake according to directions do not burn. set aside.
• on second lightly grease cookie sheet first place each of split biscuits cut side down then on each half place the doughnut whole biscuit you will have 16 in all. pinch sides of doughnut whole to bottom of biscuit to seal together.preheat oven to package directions and bake according to directions do not burn. set aside on wire rack to cool you will have 16 little biscuit cups. when cool take the back of small teaspoon and slightly press the inside walls of each biscuit cup to widen the whole being careful as to not tear or break apart cups.
• in large skillet brown meat and drain before adding seasonings. first add Milk,cream cheese,sour cream stirring continually till smooth leaving no chunks of cream cheese or sour cream. add seasonings continuing to stir. add a-1 and Worcestershire sauce slowly as to not curdle cream sauce. slowly add 1/2 of the specified cheeses and spoon into each of your biscuit cups. top with biscuit toppers and sprinkle with remaining cheese. place back in oven for 5 minutes to melt cheese place two biscuits on each plate.
• spoon a little of the gravy from the meat over the biscuits. serve with a side of potato or rice of your choice. i use a mashed potato or hash brown caserole
• for the peas. in large sauce pan heat butter,milk and cut cheese up into cubes. drop into heated milk and melted butter stir constantly till melted. in small cup take a ladle full of heated milk and butter and slowly add flour stir with fork till smooth making sure no lumps.pour a small amount of flour and milk back into melted sauce slowly and stirring constantly as to not let sauce burn or clump. being careful not to let sauce boil. add just enough to make a slightly thicken sauce not to thick. add garlic and other spices. pour in peas and onions and let simmer for five minutes till peas are piping hot. serve hot.