Sweet and Savory Breakfast Biscuits
Serves: 8
 
Ingredients
  • 8 ounces ground pork breakfast sausage
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons cream cheese, softened
  • 1 (16.3-ounce) can refrigerated flaky layer biscuits
  • All-purpose flour, for dusting
  • 2 (1-ounce) slices Cheddar cheese
  • 4 teaspoons berry preserves
  • 1 large egg, lightly beaten
  • Garnish: kosher salt, ground black pepper, granulated sugar
Instructions
  1. Shape sausage into 4 (3-inch) patties.
  2. In a medium skillet, cook sausage over medium heat until browned and cooked through, 3 to 4 minutes per side. Remove from skillet, and let drain on paper towels.
  3. In a small bowl, stir together confectioners’ sugar and cream cheese until smooth. Refrigerate for at least 10 minutes.
  4. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
  5. Carefully cut biscuits in half horizontally. On a lightly floured surface, using a rolling pin, lightly roll biscuit halves into 3 1⁄2-inch rounds.
  6. Place 1 sausage patty each in center of 4 biscuit halves. Cut each cheese slice into fourths, and place 2 pieces on each sausage patty. Evenly place sugar mixture in center of 4 biscuits halves. Top each with 1 teaspoon preserves. Brush all edges of biscuits with egg. Top biscuits with remaining 8 biscuit halves. Brush tops with remaining egg. Garnish savory biscuits with salt and pepper and sweet biscuits with granulated sugar, if desired.
  7. Bake until tops are golden brown, 8 to 10 minutes. Let cool completely. Refrigerate in an airtight container overnight, or cover with plastic wrap, and refrigerate overnight.
  8. To reheat, preheat oven to 425°, and bake until biscuits are warmed though, about 10 minutes.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-and-savory-breakfast-biscuits/