Best Stuffed Breakfast Biscuits Recipes

YUMMY, CHEESY & BACON STUFFED BREAKFAST BISCUITS

Steps:

• pull out pack of biscuits & open, to let warm (so its easier to roll out) slice bacon into 1/2 bites.
• Cook bacon 2 minute in medium skillet over medium heat.
• turn heat down to med-low; add butter, onion, & a pinch of salt and pepper to pan until translucent (about 5 min).
• Preheat oven according to directions on biscuit pkg.
• scramble 2 eggs, add pinch of salt to eggs, and add to pan cook until just under, the way you'd like to eat your eggs, pull off heat and set aside.
• Roll out your 8 biscuits until about 4 1/2 inches round and hold like a taco shell in your hand while you stuff it with a spoon full of egg stuffing, add a sprinkle of cheese fold/pinch the biscuit closed (can use a fork to press against edges if thats easier) and place on a baking sheet atleast 2 inches apart from the other biscuits.
• I bake for about 13-14 mintues but watch closely, as everyones ovens are different, just until tops of biscuits are browning. pull them out and let sit for a few minutes!
• enjoy!

STUFFED BREAKFAST BISCUITS

Steps:

• Press each biscuit into a 5 inch round flat biscuit.
• Heat oven to 400°F.
• Fill each with 1 Tbsp meat and 1 Tbsp cheese.
• Fold over and seal edges by pressing with fork.
• Place on greased or sprayed cookie sheet.
• Bake for 10-13 minutes.
• Eat!

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.