Chorizo & Egg Stuffed Biscuits
Chorizo & Egg Stuffed Biscuits
Ingredients
For the Biscuits
- 2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cold
- 1 cup buttermilk
For the Filling
- 1 1/2 cups shredded cheddar cheese
- 1/2 pound chorizo, cooked and crumbled
- 4 eggs, scrambled
- 1/4 cup fresh cilantro, chopped
For Basting and Glaze
- 2 tablespoons butter, melted
- 2 tablespoons honey chipotle butter
Instructions
- 1
In a large bowl, combine the unbleached all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
⏱️ 2 min
- 2
Dip the cold stick of unsalted butter into the flour mixture to coat it. Using a box grater, grate the butter directly into the flour mixture. Gently toss the grated butter with the flour to coat, preventing clumping.
⏱️ 3 min
- 3
Pour the buttermilk into the dry mixture. Gently mix with your hands until the dough just barely comes together. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 2 min
- 4
Lightly flour a clean work surface. Transfer the dough from the bowl onto the floured surface. Gently press and form the dough into a cohesive mass. To create layers, fold one side of the dough towards the center, then overlap it with the other side. Dust with a little more flour if it becomes sticky. Repeat this folding and pressing process two more times, aiming to keep the dough uniform in shape.
⏱️ 5 min
- 5
Flour a rolling pin. Roll out the dough to an even thickness of approximately 3/4 of an inch. Use a dough scraper or your hands to maintain straight edges and a rectangular shape. Cut the rolled-out dough into 8 equal pieces.
⏱️ 3 min
- 6
Take one piece of dough and flatten it in your hand. Place a generous amount of shredded cheddar cheese in the center, followed by a spoonful of the cooked chorizo and scrambled egg mixture. Top with a pinch of fresh chopped cilantro. Carefully seal the edges of the dough around the filling, forming a neat ball. Repeat this process for all 8 pieces of dough.
⏱️ 6 min
- 7
Arrange the stuffed biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits generously with melted butter.
⏱️ 2 min
- 8
Preheat your oven to 450°F. Place the baking sheet into the preheated oven and bake for 12 minutes, or until golden brown.
⏱️ 12 min•🌡️ 450
- 9
Once baked, remove the golden-brown biscuits from the oven. For a final touch, brush them generously with honey chipotle butter while they are still warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo & Egg Stuffed Biscuits
Ingredients
For the Biscuits
- 2 cups unbleached all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cold
- 1 cup buttermilk
For the Filling
- 1 1/2 cups shredded cheddar cheese
- 1/2 pound chorizo, cooked and crumbled
- 4 eggs, scrambled
- 1/4 cup fresh cilantro, chopped
For Basting and Glaze
- 2 tablespoons butter, melted
- 2 tablespoons honey chipotle butter
Instructions
- 1
In a large bowl, combine the unbleached all-purpose flour, sugar, salt, baking powder, and baking soda. Whisk thoroughly to ensure all dry ingredients are evenly distributed.
⏱️ 2 min - 2
Dip the cold stick of unsalted butter into the flour mixture to coat it. Using a box grater, grate the butter directly into the flour mixture. Gently toss the grated butter with the flour to coat, preventing clumping.
⏱️ 3 min - 3
Pour the buttermilk into the dry mixture. Gently mix with your hands until the dough just barely comes together. Be careful not to overmix, as this can lead to tough biscuits.
⏱️ 2 min - 4
Lightly flour a clean work surface. Transfer the dough from the bowl onto the floured surface. Gently press and form the dough into a cohesive mass. To create layers, fold one side of the dough towards the center, then overlap it with the other side. Dust with a little more flour if it becomes sticky. Repeat this folding and pressing process two more times, aiming to keep the dough uniform in shape.
⏱️ 5 min - 5
Flour a rolling pin. Roll out the dough to an even thickness of approximately 3/4 of an inch. Use a dough scraper or your hands to maintain straight edges and a rectangular shape. Cut the rolled-out dough into 8 equal pieces.
⏱️ 3 min - 6
Take one piece of dough and flatten it in your hand. Place a generous amount of shredded cheddar cheese in the center, followed by a spoonful of the cooked chorizo and scrambled egg mixture. Top with a pinch of fresh chopped cilantro. Carefully seal the edges of the dough around the filling, forming a neat ball. Repeat this process for all 8 pieces of dough.
⏱️ 6 min - 7
Arrange the stuffed biscuits on a baking sheet lined with parchment paper. Brush the tops of the biscuits generously with melted butter.
⏱️ 2 min - 8
Preheat your oven to 450°F. Place the baking sheet into the preheated oven and bake for 12 minutes, or until golden brown.
⏱️ 12 min•🌡️ 450 - 9
Once baked, remove the golden-brown biscuits from the oven. For a final touch, brush them generously with honey chipotle butter while they are still warm.
⏱️ 2 min