These stuffed biscuits are sure to satisfy no matter what your taste preference is.
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
- Shape sausage into 4 (3-inch) patties.
- 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.
- In a small bowl, stir together confectioners’ sugar and cream cheese until smooth. Refrigerate for at least 10 minutes.
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- 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.
- 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.
- 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.
- To reheat, preheat oven to 425°, and bake until biscuits are warmed though, about 10 minutes.
