Best 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.

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

Steps:

• For the gravy: Cook the sausage in a medium skillet over medium heat, breaking up the sausage into small pieces and stirring occasionally until lightly browned, about 2 minutes Add the butter, flour, mustard powder, rosemary, pepper, and salt and cook, stirring constantly, for 1 minute. Add the milk and Worcestershire sauce, bring to a boil and cook until slightly thickened, about 1 minute.
• Divide the gravy among twelve 1-ounce cavities of an ice cube tray. Freeze the gravy until solid, 2 to 3 hours. (For an alt method, line a 9-by-3-inch loaf pan with plastic wrap and make a "dam" using aluminum foil to block off half of the pan. Pour the gravy into the open space. Freeze until solid, then lift out the frozen gravy and cut into twelve 1-inch cubes).
• For the biscuits: Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F. Line 2 baking sheets with parchment paper.
• Combine the flour, baking powder, sugar, salt and pepper in a food processor. Pulse until combined. Add the butter and pulse until the butter is in pea-size pieces. Add the 1 1/4 cups buttermilk and pulse several times until the dough just comes together but is not fully incorporated. Place the dough on to a clean work surface and gather it together into a rough ball. Pat the dough into an 8-inch square and divide into 12 equal portions.
• Unmold the gravy cubes from the ice cube tray. Working with 1 portion of dough at a time, pat into about a 3-inch disk in your hand. Place 1 of the gravy cubes in the center and wrap the dough around it until fully encased. Shape the biscuit into about a 2 1/2-inch-wide puck and place it on one of the prepared baking sheets. Repeat with the remaining dough and gravy cubes.
• Brush the tops of the biscuits with the remaining 2 tablespoons buttermilk and sprinkle with some finely ground black pepper.
• Bake on the upper and lower oven racks for 16 to 20 minutes, rotating the baking sheets and swapping the positions on the racks halfway through, until the biscuits are lightly golden brown. Let cool on the sheets for 5 minutes before serving.

CHEESE STUFFED GARLIC BISCUITS

Steps:

• 1. Lightly butter a 10" cast iron skillet and preheat oven to 350 degrees
• 2. Melt butter in small saucepan on stove, together with Italian seasoning (you can add about 1 tsp granulated garlic at this point, if you want garlicky biscuits)
• 3. Pull each biscuit in half, so you will have 16 rounds, instead of 8. Flatten and slightly enlarge each round.
• 4. Brush each round with the melted seasoned butter.
• 5. Add about 2 Tbs. cheese to center, and pull edges up, making a ball, and sealing the cheese inside. Place, seam down, in skillet.
• 6. Brush the tops of each biscuit with more butter, (stir to evenly distribute seasoning), then top with remaining shredded cheese.
• 7. Drizzle any remaining butter evenly over the top, and sprinkle with shredded parmesan cheese.
• 8. Bake at 350* for 30 minutes, or until golden brown all across. Check at about 25 minutes, and cover edges with foil, if they are browning faster than the middle. Remove from oven and sprinkle with chopped fresh parsley or your herb of choice.

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!

SAUSAGE GRAVY-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
• Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
• Add the milk in several increments while whisking.
• Add thyme, sage, cayenne pepper, black pepper, and salt.
• Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
• Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
• Freeze for 20 minutes.
• Preheat oven to 350˚F (180˚C).
• With your thumb, make a divot in the center of each biscuit.
• Place a cube of gravy into each divot.
• Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
• Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
• Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
• Bake for 20-30 minutes.
• Enjoy!

YUMMY, CHEESY & BACON STUFFED BREAKFAST BISCUITS

Steps:

• pull out pack of biscuits & open, to let warm (so its easier to roll out) slice bacon into 1/2 bites.
• Cook bacon 2 minute in medium skillet over medium heat.
• turn heat down to med-low; add butter, onion, & a pinch of salt and pepper to pan until translucent (about 5 min).
• Preheat oven according to directions on biscuit pkg.
• scramble 2 eggs, add pinch of salt to eggs, and add to pan cook until just under, the way you'd like to eat your eggs, pull off heat and set aside.
• Roll out your 8 biscuits until about 4 1/2 inches round and hold like a taco shell in your hand while you stuff it with a spoon full of egg stuffing, add a sprinkle of cheese fold/pinch the biscuit closed (can use a fork to press against edges if thats easier) and place on a baking sheet atleast 2 inches apart from the other biscuits.
• I bake for about 13-14 mintues but watch closely, as everyones ovens are different, just until tops of biscuits are browning. pull them out and let sit for a few minutes!
• enjoy!

LOADED MASHED POTATO-STUFFED BISCUITS

Steps:

• Heat oven to 375°F. Lightly grease or spray bottom and side of 9-inch round cake pan.
• In large bowl, mix Original Bisquick® mix, milk, 1/2 cup of the crumbled bacon, 1/4 cup of the green onions and the garlic powder until smooth soft dough forms.
• On surface lightly sprinkled with Bisquick mix, pat dough 1/2 inch thick. Use round biscuit cutter to cut dough into 16 (3-inch) biscuits.
• On 8 of the biscuits, spoon a heaping tablespoon of the mashed potatoes and a tablespoon of the crumbled bacon onto the centers (you may not use all the potatoes). Top with another biscuit; pinch edges to seal. Transfer to cake pan. Arrange biscuits evenly in pan, with 1 biscuit in the center and 7 surrounding it. Sprinkle tops and sides of biscuits with 3/4 cup of the shredded Cheddar cheese.
• Bake biscuits about 20 minutes or until golden brown on top and toothpick inserted in center comes out clean. Sprinkle remaining 1/4 cup Cheddar cheese and the mozzarella cheese on top of biscuits. Bake about 5 minutes longer or until cheese is melted. Top with remaining green onions and crumbled bacon.

CHILI-STUFFED BISCUITS RECIPE BY TASTY

Steps:

• Make the chili: In a large pot over medium heat, combine the ground beef, onion, bell pepper, garlic, and crushed tomatoes. Bring to a simmer. Add the salt, chili powder, cumin, paprika, cayenne, and kidney beans. Stir to combine, then simmer for 40-45 minutes, until the chili has thickened. Remove the pot from the heat and let the chili cool completely.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the self-rising flour, cornmeal, and salt.
• Add the butter and press into the dry ingredients with your fingertips until the flour resembles coarse sand.
• Add the buttermilk and stir until the dough comes together in a ball.
• Dust a clean surface with the all-purpose flour. Turn the dough out and fold in half, then the dough into a circle and roll out with a rolling pin to about ¼ inch (6 mm) thick.
• Using a 4-inch (10 cm) round cutter, portion the dough into 12 rounds. Re-roll dough and cut more circles as needed.
• Scoop 1 tablespoon of the cooled chili into the center of a round of dough and carefully pinch the edges together around the chili to seal. Repeat with the remaining dough. Place the filled biscuits on the prepared baking sheet, seam-side down. Save the remaining chili for another use.
• Make the chili butter: In a small microwave-safe bowl, combine the butter, salt, chili powder, cumin, paprika, and cayenne. Microwave in 30-second intervals until the butter is completely melted.
• Brush the tops of the biscuits generously with the chili butter. Sprinkle the cheddar cheese on top.
• Bake the biscuits for about 20 minutes, or until golden brown.
• Garnish the biscuits with the scallions and serve with sour cream alongside.
• Enjoy!

STEAK-N-CHEESE STUFFED BISCUITS

Steps:

• 1. First preheat your oven to 375. Heat a large pan with olive oil. Place your steak and vegetables, except for the spinach, in the pan.
• 2. Add salt and pepper. Saute until edges are lightly browned on veggies. I used steak that was leftover but you could use uncooked steak and just saute longer until the steak was cooked to your liking since the steak is chopped so small it does not take long.
• 3. Now lay 10 biscuits, slightly flattened, on a cookie sheet sprayed lightly with non-stick spray.
• 4. Then lay spinach on each biscuit. Then a spoon of sauteed veggies, then cheese. Do not overfill.
• 5. Use the remaining 10 biscuits as your top lay them over the tops. Pinch the side of the biscuits together making a stuffed biscuit.
• 6. Brush biscuits with egg white.
• 7. Sprinkle with Italian bread crumbs.
• 8. Poke holes in tops of biscuits before baking (I use a fork).
• 9. Bake in preheated oven for 15 minutes.
• 10. Bake until biscuits are lightly browned.

HAM-STUFFED BISCUITS WITH MUSTARD BUTTER

Steps:

• Spray cookie sheets with cooking spray. In 4-cup glass measuring cup, mix yeast and warm water; let stand 5 minutes. Stir in buttermilk.
• In large bowl, mix flour, sugar, baking powder, salt and baking soda; cut in shortening with pastry blender or fork until mixture looks like coarse meal. Add buttermilk mixture, stirring with fork just until dry ingredients are moistened.
• On well-floured surface, knead dough 4 to 5 times. Roll dough to 1/2-inch thickness; cut with 2-inch round cutter. Place on cookie sheets. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80°F to 85°F) 1 hour or until doubled in size.
• Heat oven to 425°F. Uncover biscuits. Bake 10 to 12 minutes or until golden.
• In small bowl, stir butter, onion and mustard until blended. Split warm biscuits; spread cut sides with butter mixture. Fill biscuits with ham.

STUFFED BACON CHEESE BISCUITS

Steps:

• 1. COOK BACON
• 2. ROLL OUT CRESCENT ROLLS AND LAYER SLICED CHEESE ON TOP. THEN LAYER COOKED BACON ON TOP OF THE CHEESE.
• 3. LAST ADD LAST CAN OF CRESCENT ROLLS AND THIN PINCH THE EDGES TOGETHER. THEN BAKE AT 375 FOR 12 MINUTES.
• 4. YOU CAN ADD DIFFERENT MEATS OR EVEN EGGS OR JUST ANY TYPE OF TOPPINGS TO IT.

BREAKFAST STUFFED BUTTERMILK BISCUITS

Steps:

• 1. Preheat your oven to 400°F. Cut the links up into small pieces and remove the casings. Cook in a frying pan. Melt butter and cook potatoes until browned. Melt some butter and scramble eggs, just until almost done. Combine all of these and set aside for the filling.
• 2. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour with two forks a pastry knife or pulse the food processor a few times until the flour looks like course meal. Mix the buttermilk and egg together in a separate bowl, just whisk a few times. All at once, add the buttermilk and mix JUST until combined.If it appears on the dry side, add a bit more buttermilk. It should be sticky and wet.Turn the dough out onto the counter or a board lightly dusted with flour.
• 3. Gently knead the dough, only 4 or 5 times, just enough to bring it all together. Press the dough out using your fingers until it's about 3/4" thick. Coat with the cheese and fold the dough over a couple of times to press the cheese into the dough. Press the dough out again until about 3/4" thick. Press the biscuit cutter in flour to coat, then cut your biscuits. Cut an even number so you have enough tops and bottoms.
• 4. Remove scraps and press back together to make more biscuits. Moving the dough as little as possible. Coat edges of half of the biscuits with melted butter. Add the filling.
• 5. Press out remaining biscuits slightly larger and coat edges with melted butter. Invert and place on top of filling so that both edges with butter are touching each other. Press edges together.
• 6. Place the biscuits on a baking sheet. (closer together makes soft sided biscuits, placing them farther apart, makes a crustier sided biscuit)
• 7. Brush the tops with melted butter, more shredded cheese and dust with kosher salt if desired. Bake for about 10-12 minutes or until light brown.

STUFFED BREAKFAST BISCUITS

Steps:

• Press each biscuit into a 5 inch round flat biscuit.
• Heat oven to 400°F.
• Fill each with 1 Tbsp meat and 1 Tbsp cheese.
• Fold over and seal edges by pressing with fork.
• Place on greased or sprayed cookie sheet.
• Bake for 10-13 minutes.
• Eat!

CHEESE STUFFED PULL-APART BISCUITS

Steps:

• 1. Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.
• 2. Separate dough into 10 biscuits; flatten each to a 2-inch round.
• 3. Place 1 cheese cube in center of each biscuit round.
• 4. Bring dough up around cheese cube; press edge to seal and shape into a ball.
• 5. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.
• 6. Bake 15 to 20 minutes or until golden brown.
• 7. Cool slightly; serve warm with pizza sauce or ranch dressing.

MCLYNN'S STUFFED BISCUITS

Steps:

• 1. Preheat oven to 350. Using a cookie sheet, spray lightly with oil.
• 2. Set up each ingredient nearby in an individual bowl, container or paper plate. One at a time, flatten the biscuit with the palm of your hand.
• 3. In the middle of each biscuit, using a small spoon, beginning with about a 1/2 tsp of saucel; spoon each ingredient. Use about a Tbls or as much as you can fit. It takes a little practice, but you will be suprised as just how much you can stuff into the biscuit. Pull the edges up while pushing (stuffing) the ingredients in. Pinch the open edges together to make a fat ball. Turn the ball over and place the pinched end on the cookie sheet. Place them as far apart as you would a biscuit. Repeat until you run out of biscuits or an ingredient. Cook according to biscuit directions.
• 4. You will be suprised at all the different fillings you can use. Sausage (any kind), scrambled eggs, ham, chorizo, turkey and avocado, BBQ Beef, pulled pork, chicken salad, pepperoni - mushrooms and cheese with a little pizza sauce. The options are endless. Get your kids to help....they love picking new ingredients!

DENVER OMELET-STUFFED BISCUITS RECIPE - (4.8/5)

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Pour in eggs, bell pepper, onions and bacon. Cook until eggs are set, stirring occasionally. Remove from heat; stir in cheese. Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 3 tablespoons egg mixture inside. Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits and egg mixture. Bake 13 to 18 minutes or until golden brown. Serve immediately.

HOMEMADE HAM-STUFFED BISCUITS WITH MUSTARD BUTTER

Steps:

• Combine yeast and 1/2 cup warm water in a 4-cup liquid measuring cup, and let mixture stand 5 minutes. Stir in buttermilk.
• Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender or fork until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork just until dry ingredients are moistened.
• Turn dough out onto a well-floured surface, and knead 4 to 5 times.
• Roll dough to 1/2-inch thickness; cut with a 2-inch round cutter, and place on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
• Bake at 425° for 10 to 12 minutes or until golden. Split each biscuit, and spread evenly with Mustard Butter. Stuff biscuits with ham.
• To prepare the mustard butter, Stir together all ingredients until well blended.

CHEESE STUFFED BISCUITS

Steps:

• 1. Preheat oven to 400. Separate dough into 10 biscuits, then open a pocket in the side of each. Insert 1 cheese cube. Press edge of dough to seal well.
• 2. Place on ungreased cookie sheet. Cut a deep "x" shape on top of each biscuit. Brush with milk and sprinkly with poppy seeds. Bake for 10-12 minutes until golden brown. Serve warm.

STUFFED BISCUITS WITH STROGANOFF SAUCE

Steps:

• first open biscuits and place on lightly greased(sprayed)cutting board. with small paring knife or round cookie cutter or shot glass cut center out each biscuit of 2 packages setting aside the centers and the doughnut whole biscuits. cut each biscuit of the third package in half from side to side. (place the centers of the first two packages on a lightly grease cookie sheet) preheat oven to package directions and bake according to directions do not burn. set aside.
• on second lightly grease cookie sheet first place each of split biscuits cut side down then on each half place the doughnut whole biscuit you will have 16 in all. pinch sides of doughnut whole to bottom of biscuit to seal together.preheat oven to package directions and bake according to directions do not burn. set aside on wire rack to cool you will have 16 little biscuit cups. when cool take the back of small teaspoon and slightly press the inside walls of each biscuit cup to widen the whole being careful as to not tear or break apart cups.
• in large skillet brown meat and drain before adding seasonings. first add Milk,cream cheese,sour cream stirring continually till smooth leaving no chunks of cream cheese or sour cream. add seasonings continuing to stir. add a-1 and Worcestershire sauce slowly as to not curdle cream sauce. slowly add 1/2 of the specified cheeses and spoon into each of your biscuit cups. top with biscuit toppers and sprinkle with remaining cheese. place back in oven for 5 minutes to melt cheese place two biscuits on each plate.
• spoon a little of the gravy from the meat over the biscuits. serve with a side of potato or rice of your choice. i use a mashed potato or hash brown caserole
• for the peas. in large sauce pan heat butter,milk and cut cheese up into cubes. drop into heated milk and melted butter stir constantly till melted. in small cup take a ladle full of heated milk and butter and slowly add flour stir with fork till smooth making sure no lumps.pour a small amount of flour and milk back into melted sauce slowly and stirring constantly as to not let sauce burn or clump. being careful not to let sauce boil. add just enough to make a slightly thicken sauce not to thick. add garlic and other spices. pour in peas and onions and let simmer for five minutes till peas are piping hot. serve hot.