Sausage Stuffed Biscuits
This recipe transforms frozen sausage links and refrigerated biscuits into a hearty, savory breakfast or brunch item. Sausage links are wrapped inside biscuit dough with a flavorful cheese and green onion mixture, then baked until golden and delicious.
Equipment
- 1 Baking Sheet Preferably non-stick or lined with parchment paper.
- 1 Large Mixing Bowl For combining cheese and green onions.
- 1 Skillet or Frying Pan For browning the sausage links.
- 1 Small Bowl For beating eggs.
- 1 Pastry Brush For egg wash (optional, but recommended).
Ingredients
Main
- Frozen pork sausage links: 1 package or 7 ounces
- Refrigerated biscuits Pillsbury Grands: 1 package or 16 ounce.
- Grated cheddar cheese: 1/3 cup
- Thinly sliced green onions: 2 tablespoons
- 2 eggs - beaten
Instructions
- Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
- Cook the frozen pork sausage links according to package directions in a skillet until fully browned and cooked through. Drain excess fat and set aside to cool slightly.
- In a large mixing bowl, combine the grated cheddar cheese and thinly sliced green onions.
- Separate the refrigerated biscuits. For each biscuit, carefully press or roll it flat, aiming for a slightly oval or rectangular shape large enough to wrap a sausage link.
- Place one cooked sausage link onto the center of each flattened biscuit dough.
- Spoon a portion of the cheese and green onion mixture over the sausage link.
- Carefully fold the biscuit dough over the sausage and filling, sealing the edges firmly by pinching them together to create a pocket. Ensure no filling is exposed.
- In a small bowl, beat the two eggs to create an egg wash.
- Arrange the stuffed biscuits seam-side down on the prepared baking sheet. Lightly brush the tops of each biscuit with the beaten egg wash for a golden finish.
- Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Serve warm.
Notes
For optimal flavor and texture, ensure the pork sausage links are fully cooked and nicely browned before stuffing. Patting them dry slightly after cooking can help prevent the biscuits from becoming soggy. When sealing the biscuit halves, a firm pinch is crucial to prevent filling leakage during baking. Consider adding a pinch of black pepper or a dash of hot sauce to the cheese and green onion mixture for a subtle kick. Brushing with an egg wash before baking gives a beautiful golden-brown crust and professional finish.