Mclynns Stuffed Biscuits Recipes

MEATBALL-STUFFED BISCUITS

Steps:

• For the meatballs: Combine the breadcrumbs and milk in a large bowl and let sit for 5 minutes. Add the pork, Parmesan, salt, fennel seeds, garlic, onion, paprika, crushed red pepper, egg, parsley and a few turns of black pepper and mix to combine. It's easiest to do this with your hands. Form into 16 balls, each about 1 1/2 inches in diameter.
• Heat a thin layer of oil in a skillet over medium-high heat and cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Set aside to cool slightly.
• For the biscuits: Preheat the oven to 375 degrees F.
• Flatten each biscuit with your palm, add a half piece of mozzarella and top with a meatball. Pinch the edges of the dough around each meatball to seal. Place seam-side down in a 9-inch square baking dish. Bake until lightly browned, about 30 minutes.
• Meanwhile, heat the butter and oil in a small saucepan over medium-low heat. Add the garlic and crushed red pepper and cook for 2 minutes.
• When the biscuits have baked for 30 minutes, brush them with the butter mixture, sprinkle with the parsley, Parmesan and some flaky salt and continue to bake until golden and cooked through, 5 to 10 more minutes. Let cool slightly and serve with warm marinara for dipping.

STUFFED BISCUITS

Steps:

• Preheat oven to 350°F.
• Saute onion till soft, add garlic, ground beef and brown it till done, drain the fat, add tomato sauce and all the spices. Cook for a few minutes more, till the liquid evaporates, or the beef mixture will thicken.
• Flatten the biscuits, so you can fit them in the muffin pan, fill it with the beef mixture and bake it for approx 20 minute Sprinkle with cheese and place it back in the oven till it melts.
• Enjoy!

CHEDDAR-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230˚C).
• In a large bowl, combine the Bisquick and butter until crumbly.
• Add the milk, dried parsley and shredded cheddar and mix to combine. The dough will be sticky.
• Take a handful of dough, flatten, and place a cube of cheese in the middle. Roll the dough around the cube of cheese. Place on a parchment-lined baking sheet and repeat with the remaining dough and cheese.
• Bake for 10-15 minutes, until golden brown.
• While the biscuits are baking, make the butter topping. Combine the melted butter, garlic powder, and Old Bay seasoning.
• Once the biscuits are done baking, brush the butter topping over each biscuit.
• Enjoy!

SAUSAGE GRAVY STUFFED BISCUITS FROM HATFIELD®

Steps:

• Melt the butter in a 2 quart sauce pot over medium to high heat; add sausage and cook, while stirring constantly until the sausage browns (8-10 min).
• Season with sage, sugar, salt and pepper. Stir in 3 Tbsp flour and continue cooking for 2 min.
• Add the whole milk and bring to a boil while constantly stirring (3 cups of milk for a thicker gravy or 4 cups for a traditional gravy). Cool and reserve.
• Preheat oven to 325 degrees. Lightly spray a 12-cup muffin tray with non-stick spray.
• Roll out 12 biscuits to 1/4-inch thickness, reserving the other 6. Press 12 flat biscuits into the muffin cups, making sure the biscuit is flush against the tray with no air pockets.
• Fill the biscuit pockets with about 3 tablespoons of gravy mixture.
• Cut remaining 6 biscuit circles in half. Remold each half biscuit into a small circle (top of the biscuit); roll into 1/4-inch thickness, and place on the biscuit pocket. Crimp the sides to make sure the top and cup are sealed together.
• Bake in preheated oven for 12-15 minutes, until golden brown.

STUFFED BREAKFAST BISCUITS

Steps:

• Preheat oven to 375 degrees F.
• Prepare sausages according to package directions. Drain and set aside to cool. Cut each sausage link into 4-6 equal sized pieces.
• Prepare scrambled eggs and veg: Melt a small amount of butter in a small fry pan. Add green peppers and cook 1 minute. Add the white parts of the green onions and cook 30 seconds. Add the beaten eggs. Cook, stirring very frequently until cooked. Set aside to cool.
• On a lightly floured surface, roll out each round of biscuit dough into a 5" circle and drape over a lightly greased muffin cup. If using non-stick muffin tins, don't pre-grease the pan.
• Equally distribute the ingredients into the biscuits in layers in this order: egg, sausage, cheese, a green onions; repeat for the second layer.
• Pinch dough edges together to seal and brush with melted butter.
• Bake in a 375 degree F oven for 11-14 minutes until biscuits are golden brown.
• Get creative and mix it up using your favorite breakfast meat and vegetables. If you use mushrooms, make sure you cook them first so they release their moisture.

GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY

Steps:

• Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
• Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
• Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
• Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
• Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
• With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
• Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
• Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
• Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
• Bake the biscuits for 15-20 minutes, until golden brown.
• Enjoy!