Tuesday, May 22, 2012

Reinventing the Breakfast Biscuit

This is a simple variation on a breakfast biscuit or popover using biscuit dough.  The trick to any kind of hand-pie is to cook the fillings first, so if you keep that in mind you can stuff these with just about anything.

Breakfast Pies
1 can refrigerated large biscuits
2 eggs, beaten
1/3 pound bulk country sausage
1/4c chopped onion
1/4c chopped bell pepper
1/2c shredded cheddar cheese
salt and pepper to taste

Cook the sausage until it's brown and crumbly.  Drain and set aside.  Saute the onions and peppers, then add the eggs and scramble them together.  When they're done, stir in the sausage and remove from heat.

The biscuits should be of the large "Grands" variety that come eight to a can.  I think the non-flaky kind work best.  Preheat the oven to the temperature indicated on the biscuit can.  Open the can and separate the biscuits.  On a floured surface, roll the biscuits into flat circles.

Dip your finger in water and moisten the edge of the biscuit circle.  Place a couple spoonfuls of the egg mixture on the biscuit and top with cheddar cheese.  Fold the biscuit over and press the edges with a fork to seal them.  Place the pie on a cookie sheet and repeat until you've used all the biscuits.

Bake according to the biscuit directions until golden.  Serve warm.

You could certainly make your own biscuits, if you prefer!

You could add almost anything to this, like potato, spinach, or mushrooms. You could leave the egg out and use feta to make a nice veggie pocket.  Just remember that when it goes in the oven you're only cooking the biscuit, so make sure all the fillings are pre-cooked.

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