breakfast stuffed buttermilk biscuits

How To Make breakfast stuffed buttermilk biscuits

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  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.
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  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.
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  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.
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  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.
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  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.
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  6

  Place the biscuits on a baking sheet. (closer together makes soft sided biscuits, placing them farther apart, makes a crustier sided biscuit)
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  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.
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