Breakfast Stuffed Buttermilk Biscuits
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- 2 c
- all purpose flour
- 1 1/2 tsp
- baking powder
- 1/2 tsp
- baking soda
- 1 tsp
- kosher salt
- 3/4 c
- sausage links
- 1 c
- sharp cheddar cheese, shredded
- 3/4 c
- diced potatoes (frozen o'brien is fine)
2Combine 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.
3Gently 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.