Go Back
–+ servings
Print

Breakfast Stuffed Biscuits

Breakfast stuffed biscuits are cute little packages of salty sausage, soft-scrambled eggs and melty cheddar cheese.
Course Breakfast
Cuisine American
Keyword stuffed biscuits, biscuit sandwich, sausage, egg and cheese biscuit
Prep Time 1 hour
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 1 hour 40 minutes
Servings 5 stuffed biscuits
Author Nicole
Cost $15

Equipment

  • baking sheet
  • Mixing bowl
  • Skillet

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 tsp kosher salt
  • 1 package instant yeast (2 1/4 teaspoons)
  • 8 tbsp unsalted butter, grated
  • 1 1/2 cups cold buttermilk
  • 6 large eggs, divided
  • 5 Jones DairyFarm Chicken Patties, defrosted
  • 1/2 cup shredded sharp cheddar cheese

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  • Grate butter on the large grates of a cheese grater.Transfer to a plate and place in the freezer while you prepare the rest of the ingredients.
  • Add flour, salt and yeast to a large bowl. Whisk to combine.
  • Add buttermilk to a liquid measuring cup or small bowl. Add one egg next (do not add egg first or you won’t get the right amount of liquid). Whisk to combine.
  • Add the frozen butter to the flour and yeast mixture.Use a fork to combine. Make a well in the center of the mixture. Pour the buttermilk and egg mixture into the middle. Use the fork to combine the dry ingredients into the wet. The dough will be slightly shaggy.
  • Pour the dough out on to a lightly floured surface and knead a few times to get the dough to come together completely. Form into a loose ball. Place back in the bowl and let it rest for 20 minutes.
  • Prepare the eggs while the dough rests. Add four eggs to a medium bowl. Season with a little bit of salt and pepper. Heat a small non-stick skillet to a medium-low heat. Add one teaspoon butter. Pour the eggs in. Use a spatula to slow-scramble the eggs until they are just set but still wet. Remove from the heat.
  • After the dough has rested for 20 minutes, remove the dough from the pan. Dust a little bit of flour on the same flat surface you kneaded the dough on. Dust a rolling pin with a little more flour. Roll out the dough to be a little under 1/2 -inch thick. Use a 3-inch biscuit cutter to cut 10 circles. If needed, reform the dough and roll out again to equal 10 circles.
  • Slightly roll out each circle so it’s a little bit bigger than the sausage patties.
  • Place a sausage patty on five of the dough circles. Place about a tablespoon of cheese on top. Top with a packed tablespoon of scrambled egg. Cover each sausage, egg and cheese circle with another dough circle. Pinch the edges together to enclose the sausage, egg and cheese. Form back into a biscuit.
  • Mix the last egg and water together. Place stuffed biscuits on prepared baking sheet. Use a pastry brush to coat the biscuits with egg wash. Sprinkle with flaked salt and black pepper.
  • Bake in the oven 18-22 minutes until biscuits have risen and are golden brown and crisp. Rotate the pan 180 degrees halfway through baking.
  • Let the biscuits rest for 3-4 minutes before digging in.

Nutrition

Serving: 1biscuit