Breakfast in a Biscuit

So Ms. Foodie Patootie had an epiphany: instead of making plain ‘ole biscuits to eat, why not create a tasty treat?  Uh, oh! Watch out!  I’m a foodie and a poet.

But seriously, chefs of every culture have been filling dough with all kinds of good stuff, from Empanadas to Pierogies–so my idea is nothing new, just a variation on an old theme.

My first trick was going back to that Kitchen-Cabinet Cooking principle: What’s in the store?  Lucky for me, I always keep on hand a baking mix–any baking mix, whether it’s Bisquick® or a generic store brand.  They usually have a quick n’ dirty biscuit recipe on the back of the box, and so that is where I began!

Once I formed the dough mixture, I set it aside and attended to the stuff inside.  Going back to the stores, I still had some ham left, so I finely chopped some of that, and combined it with Sharp Cheddar and a couple of pats of butter to enhance the flavor of the dough.

Once again, the beauty of the Kitchen-Cabinet Cooking method is improvisation.  Nothing’s set in stone, it’s whatever works with your diet and your budget.  I already have visions of stuffing them with ground beef, Swiss cheese and mushroom.  So, whether you’re a carnivore, omnivore or herbivore, adapt to suit your fancy!

I filled my dough just enough to fill the center, then wrapped it around from the corners to join them in the center.

Once your filling is all wrapped and snug, pop them in a preheated 425 degree oven for about 20-25 minutes, and whaddaya know?  An instant breakfast or brunch appetizer!

What I most like about these is that they are freezable: so you can store and eat the remainder at your leisure.

That is, if there are any remaining…

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