Taste the Air-Chilled Difference®

Chicken Sausage Stuffed Biscuits

by , E.A.T., Temecula, California

Chicken Sausage Stuffed Biscuits

Serves 6

  • 3 potatoes, cubed or grated, seasoned with salt and pepper, and cooked
  • ⅓ cup shredded cheese
  • 1 (12-ounce) package Smart Chicken breakfast maple sausage, sliced
  • 4 cups all-purpose flour
  • ¼ cup baking powder
  • 2 tablespoons sugar
  • 2 teaspoon salt
  • ⅝ cup cold cubed butter
  • 2 cups cold milk, plus more for brushing

Preheat oven to 425°F.

In a large bowl, combine the cooled potatoes, cheese, and sliced chicken sausage. Mix gently and set aside.

In a food processor, combine flour, baking powder, sugar, and salt and pulse a few times. Add butter, pulse until mixture resembles coarse cornmeal, add milk and pulse until combined.

On a floured surface, roll out dough to ¼-inch thickness. Cut dough into six rounds approximately 4¼ inches. Re-roll scraps and cut six more rounds. Transfer six of the dough rounds into a large, greased muffin pan. Divide the sausage mixture evenly among the muffin cups. Place remaining 6 dough rounds on top and crimp in edges. Cut a ½-inch slit in the top of each. Brush each biscuit with milk to promote browning.

Bake at 425°F for 12 to 15 minutes until golden brown. Let rest for 5 to 10 minutes before serving.

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