Chicken Sausage Stuffed Biscuits
by Leah Di Bernardo, E.A.T., Temecula, California
- 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.