Stuffed Biscuits

Mmmm, I gorged myself on these during dinner tonight but I’m hungry all over again just looking at the pictures.

This entire week I’ve been cooking our dinners out of a muffin tin. Yep, you heard me, a muffin tin.

A few weeks ago I was sent a cookbook to review that has nothing but muffin tin meals & I’ve been making my way through the recipes all week. (Full review next week, I still have a few more to try before my final verdict!) I so loved the idea of making these little individual mini meals that tonight I thought I’d experiment by making my own recipe.

The idea is you create the mixtures on the stovetop and then heap a spoonful into ready made biscuit or croissant dough. Wrap the dough around the mixture & then they bake up to be these beautiful, indulgent little pastries of hidden goodness. Yum.

I made two different types, one with garlic, leeks, mushrooms & chicken. The other with peas, chicken, swiss & cream cheese. Basically a grown up & kiddie version. Also I tried both biscuit & croissant dough because I wasn’t sure which would work better. Although they were both tasty I personally prefer the croissant dough for the mere fact that the flat triangle shape wraps nicely around the mixture which results in a completely sealed pastry after baking. I love the mystery of what could be inside! (Which deems me a big geek because obviously, I’m well aware of what’s inside)For either version start by preheating your oven to 350 degrees & grease a 12 count muffin tin. Next, cut a couple of large chicken breasts into cubes, season with salt, pepper & garlic powder then sautee in a skillet with olive oil over medium high heat for 3 minutes each side. It’s ok if they’re still a smidge pink, they’ll finish in the oven. Set aside chicken to cool. Once cool chop into even smaller pieces. Next either…

{Pea, Chicken & Cheese Version} Over low heat in the skillet you just used for the chicken for heat 1 cup of frozen peas, 4 oz of cream cheese (softened & cubed) & about 2/3 cu of shredded swiss cheese. Add chicken to the mixture. Stir until the cheese is melted and all ingredients are combined. Taste & then season with additional salt & pepper to your liking. I also added a tablespoon or so of fresh thyme that I had on hand. (how amazing would crispy little bites of chopped proscuitto or bacon be too??) Turn off heat.

{Leek, Chicken, Garlic & Mushroom} Over medium heat in the skillet you just used for the chicken add 3 chopped garlic cloves to a tablespoon or so of olive oil. Let simmer for a minute or two and add 1 package of cremini mushrooms, sliced. Next add 1 large leek (rinsed & cut into 1″ pieces) adding olive oil as needed. Season well with salt, pepper & garlic powder. Once leeks & mushrooms have softened (about 5 minutes) add chicken & turn off heat.

For biscuit dough flatten one biscuit out in your hand and add two spoonfuls of the mixture to the center, wrap the dough around, pinching it sealed on the top. Place in muffin tin. For croissant dough do the same thing except there’s no need to flatten the dough, just place 2 spoonfuls in the center & wrap the pastry around, laying the corners over each other on the top.

Bake either one for 15-17 minutes. Let them cool for a minute or two & then I’ve found the best way to get those little suckers out is by sliding a fork or spoon along the side and popping it right out. Serve while hot!

Of course the beauty of this is the possibilities are endless…you could stuff taco ingredients, philly cheesesteak ingredients, a stuffed cheeseburger…I was even thinking that a stuffed Thanksgiving dinner would be fun. (Ooo, remind me of this in November, what a great idea for leftovers!) Pop a little turkey, mashed potato, cranberry & gravy in a stuffed biscuit…that my friends, sounds like a plan.

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    • Natasha

      Hmm, the cream cheese peas mixture was pretty darn amazing but the guilt of the cheese+croissant is a bit much. So after I ate two of those I showed restraint the leak & mushroom which was also yummy but not as sinfully yummy. I have no idea if that even answers your question!

  1. Making these right now. I bought seemless pastry dough (crescent dough) and for the filling I put diced rotisserie chicken, peas, carrots, onions, cream of mushroom and a little whipping cream. I can’t wait until they are done!! Thanks so much for the idea :)

    • Natasha

      Oh my gosh, that sounds amazing! Let me know how it turned out with the cream of mushroom…I’m so curious to know if the dough held it all in…

  2. shannon

    I made these Friday night just after reading the post. I opted for pure comfort food and made philly steak and cheese in a croissant. Hubby and family loved them so much they asked for them again today to eat while watching hockey. I always love your recipes, thanks!

  3. Nora

    Made these the other night and they were SO good!! My entire family (of extremely picky eaters) loved them! My only tip would be any extras don’t reheat them in the microwave. Reheat them in the oven for a minute or two.

  4. Jess T.

    Thank you so much for this idea! I’m thinking breakfast would be totally amazing stuffed in dough. You could do a sweet version: cinnamon, cream cheese, and fruit… OMG apple would be devine!! Savory: egg, cheese, meat. I’m a bacon addict, so this weekend I’ll have to try these out. I’m so excited now :-)

  5. judy

    Many years ago my mother made some stuffed biscuits. She was renarrued and her husbands fanily came from one of the slovikias. I’m sure it was his mother’s recipe. As I recall the dough was filled with shredded cabbage and pulled port and onions. Everything in it was stringy and had the taste of cumin added. I’ve tried to find a recipe but haven’t. I was too young to care so never asked for the recipe and she only made then one time. Does anyone know what they are called?

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  1. [...] I went to Little Pink Monster in search of dinner inspiration.   I stumbled on a great recipe for stuffed biscuits and wondered “hmmm I wonder if I could stuff that with lobster pot pie?”   Worth a [...]

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