Sausage Stuffed Biscuits
This recipe delivers savory sausage-stuffed biscuits, perfect for breakfast or a hearty snack. Refrigerated biscuits are generously filled with a flavorful blend of cooked pork sausage, sharp cheddar cheese, and fresh green onions, then brushed with an egg wash and baked until golden and puffed.
Equipment
- 1 Baking Sheet Preferably lined with parchment paper
- 1 skillet For cooking sausage
- 1 Mixing Bowl Medium size
- 1 Small Bowl For beating eggs
- 1 Pastry Brush For egg wash
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 according to the instructions on the refrigerated biscuit package, typically 375-400°F (190-200°C).
- In a skillet, cook the frozen pork sausage links over medium heat, breaking them up as they cook, until thoroughly browned and cooked through.
- Drain any excess grease from the cooked sausage, then transfer it to a medium mixing bowl and let it cool slightly.
- Add the grated cheddar cheese and thinly sliced green onions to the sausage in the mixing bowl. Mix well to combine.
- Separate the refrigerated biscuit dough. On a clean surface, gently flatten each biscuit into a round, approximately 4-5 inches in diameter.
- Spoon an equal amount of the sausage mixture onto the center of each flattened biscuit.
- Carefully bring the edges of the biscuit dough up over the filling, pinching them together securely to completely encase the sausage mixture, forming a ball.
- Place the sealed biscuits, seam-side down, on a baking sheet lined with parchment paper.
- In a small bowl, lightly beat the two eggs. Using a pastry brush, generously brush the tops of each stuffed biscuit with the beaten egg.
- Bake for 12-18 minutes, or until the biscuits are puffed, golden brown, and cooked through. Serve warm.
Notes
For optimal flavor, ensure the sausage is well-browned and properly drained of excess fat before mixing with other ingredients; this prevents a greasy biscuit. When sealing the biscuits, pinch the dough firmly to create a tight seam, preventing cheese from oozing out during baking. A light egg wash provides a beautiful golden-brown crust and a professional sheen. Consider adding a pinch of smoked paprika or a tiny dash of hot sauce to the sausage mixture for an extra layer of complexity and a subtle kick.