Perfect for early morning practices or meets. Easy. Delicious. Can be stored in fridge or frozen and reheated in microwave or oven.
These protein rich biscuits can be filled with any number of combinations. We are using eggs, ham and cheddar cheese but typically we just use whatever is on hand! I make these the night before and reheat in the morning.
2 Cups of All Purpose Flour
1 Tsp Sugar
1 1/2 Tbsp Baking Powder
1 Tsp Salt
8 Tbsp Butter- cut into small pieces
Shredded Cheddar Cheese
1/4 Cup Milk
Salt and Pepper
Preheat Oven to 375 degrees. Beat 6 eggs together with 1/4 cup of milk. Soft scramble eggs in skillet. Season to taste. Set aside to cool.
Combine in a bowl flour, sugar, baking powder and salt. With your hands mix butter and dry mix until mixture looks like cornmeal. Add 3/4 cup of milk.
On lightly floured surface knead dough. Use 5 inch round biscuit cutter. Then roll out to 6 inches with rolling pin. Number of biscuits depends on how thin or thick you cut them.
Place fillings into center of biscuit. Pull the edges together and pinch the dough around the filling. Use your hands to shape the round biscuits. Turn them seam side down into a buttered pan or skillet. Brush the tops with butter or milk.
Bake for 15 minutes at 375 degrees. Increase temperature to 425 degrees and bake for another 10 minutes or until tops are golden brown.