Stuffed Sausage Biscuits

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SERVINGS

5

PREP TIME

60 min

TOTAL TIME

1 hr 40 min

GLUTEN FREE

NO

All natural chicken patties are topped with soft scrambled eggs and cheese then wrapped in a homemade biscuit for a breakfast sandwich better than any takeout. 

This recipe is made with ​Jones Golden Brown® Chicken Patties.

ANGB_ChickenPatties (554x429)
ingredients

1 stick unsalted butter, grated 
2 1/2 cups all-purpose flour
3/4 tsp kosher salt 
1 package instant yeast 
1 1/4 cup buttermilk 
5 eggs, divided 
5 Jones Dairy Farm Chicken Patties, defrosted  
1/2 cup shredded sharp cheddar cheese (or cheddar of your choice)

 

DIRECTIONS

Heat oven to 400 degrees. Line a baking sheet with parchment paper. 

Grate butter on the large grates of a cheese grater. Transfer to a plate and place in the freezer while you prepare the rest of the ingredients.
 
Whisk buttermilk and egg in a small bowl; set aside. Whisk flour, salt and yeast in a large bowl. Add the frozen butter. Use a fork to combine. Make a well in the center of the mixture. Pour the buttermilk and egg mixture into the middle. Use the fork to combine the dry ingredients into the wet. The dough will be slightly shaggy. 

Pour the dough out on to a lightly floured surface and knead a few times to get the dough to come together completely. Form into a loose ball. Place back in the bowl and let it rest for 20 minutes. 

Prepare the eggs while the dough rest. Whisk eggs in a medium bowl. Season with salt and pepper. Melt 1 teaspoon butter in a small non-stick skillet over medium-low heat. Add eggs and use a rubber spatula to slow-scramble until they are set but still wet. Remove from the heat. 

After the dough has rested for 20 minutes, remove from bowl. Dust a little bit of flour on the same flat surface you kneaded the dough on. Dust a rolling pin with a little more flour. Roll out the dough to be a little under 1/2 -inch thick. Use a 3-inch biscuit cutter to cut 10 circles. If needed, reform the dough and roll out again to equal 10 circles. 

Roll out each circle so it’s a little bit bigger than the sausage patties. Place a sausage patty on five of the dough circles. Top with 1 tablespoon each of cheese and scrambled egg. Cover with another dough circle. Pinch the edges to seal. Form back into a biscuit. 

Place stuffed biscuits on prepared baking sheet. Brush with egg wash. Sprinkle with flaky salt and black pepper. 

Bake for 18-22 minutes until biscuits have risen and are golden brown and crisp. Rotate the pan 180 degrees halfway through baking. 

Let the biscuits rest for 3-4 minutes before digging in!
 

 


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Ingredients

1 stick unsalted butter, grated 
2 1/2 cups all-purpose flour
3/4 tsp kosher salt 
1 package instant yeast 
1 1/4 cup buttermilk 
5 eggs, divided 
5 Jones Dairy Farm Chicken Patties, defrosted  
1/2 cup shredded sharp cheddar cheese (or cheddar of your choice)

 

Directions

Heat oven to 400 degrees. Line a baking sheet with parchment paper. 

Grate butter on the large grates of a cheese grater. Transfer to a plate and place in the freezer while you prepare the rest of the ingredients.
 
Whisk buttermilk and egg in a small bowl; set aside. Whisk flour, salt and yeast in a large bowl. Add the frozen butter. Use a fork to combine. Make a well in the center of the mixture. Pour the buttermilk and egg mixture into the middle. Use the fork to combine the dry ingredients into the wet. The dough will be slightly shaggy. 

Pour the dough out on to a lightly floured surface and knead a few times to get the dough to come together completely. Form into a loose ball. Place back in the bowl and let it rest for 20 minutes. 

Prepare the eggs while the dough rest. Whisk eggs in a medium bowl. Season with salt and pepper. Melt 1 teaspoon butter in a small non-stick skillet over medium-low heat. Add eggs and use a rubber spatula to slow-scramble until they are set but still wet. Remove from the heat. 

After the dough has rested for 20 minutes, remove from bowl. Dust a little bit of flour on the same flat surface you kneaded the dough on. Dust a rolling pin with a little more flour. Roll out the dough to be a little under 1/2 -inch thick. Use a 3-inch biscuit cutter to cut 10 circles. If needed, reform the dough and roll out again to equal 10 circles. 

Roll out each circle so it’s a little bit bigger than the sausage patties. Place a sausage patty on five of the dough circles. Top with 1 tablespoon each of cheese and scrambled egg. Cover with another dough circle. Pinch the edges to seal. Form back into a biscuit. 

Place stuffed biscuits on prepared baking sheet. Brush with egg wash. Sprinkle with flaky salt and black pepper. 

Bake for 18-22 minutes until biscuits have risen and are golden brown and crisp. Rotate the pan 180 degrees halfway through baking. 

Let the biscuits rest for 3-4 minutes before digging in!