Classic Southern Beef and Cheese Stuffed Breakfast Biscuits

Let’s make it

1. 1

   Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper and set aside.

2. 2

   Biscuit Dough

   In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and ½ teaspoon salt.

3. 3

   Biscuit Dough

   Cut the cold unsalted butter into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter.

4. 4

   Biscuit Dough

   Slowly pour in the cold buttermilk and stir just until the dough comes together. Do not overmix; the dough should be slightly sticky.

5. 5

   Biscuit Dough

   Turn the dough out onto a floured surface and gently knead it 4-5 times to bring it together. Pat the dough into a 20x15 cm (8x6 inch) rectangle about 2.5 cm (1 inch) thick.

6. 6

   Beef Filling

   In a skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and onion is softened, about 7-8 minutes. Drain excess fat.

7. 7

   Beef Filling

   Season the cooked beef mixture with ½ teaspoon salt, black pepper, and dried thyme. Stir to combine and remove from heat. Allow to cool slightly.

8. 8

   Assembly

   Divide the dough into 8 equal portions. Flatten each portion slightly, then place about 2 tablespoons of the beef filling and 2 tablespoons of grated cheddar cheese in the center. Fold the dough around the filling, pinching seams to seal into a ball.

9. 9

   Finishing

   Place the stuffed biscuits seam-side down onto the prepared baking sheet, spacing them about 2.5 cm (1 inch) apart. Brush the tops with beaten egg for a glossy finish, and sprinkle the remaining cheddar cheese on top.

10. 10

    Baking

    Bake in the preheated oven for 15-18 minutes, or until golden brown and cooked through. Remove from oven and cool slightly before serving.