The Ultimate Loaded Biscuits
Yield: 9 mouthwatering biscuits
*Allergies will also depend on your choice of fillers.
- 13 oz Biscuit Mix
- 2 oz cold butter, cubed
- 2.25 oz cold goat cheese
- 10 oz buttermilk
- 1 egg yolk
- QS melted butter for pan & brushing tops of biscuits
- QS cheddar cheese
- 4 oz each of 2-3 fillers (see below)
- 9 heaping tsp basil pesto, 1 tsp per biscuit
- 4 ½ oz cream cheese, cut into ½ oz cubes
- Bacon, sautéed mushrooms, + scallions (pictured)
- Roasted red pepper, artichoke hearts, + spinach
- Artichoke hearts, bacon, + scallions
- Sausage, sautéed mushrooms, + red onion
- Pickled jalapeños, spinach, + bacon
- Smoked salmon, pickled asparagus, + red onion
- Chorizo, pickled jalapeños, + black beans
Preheat oven to 425°. Place a half sheet pan (cookie sheet with edges) in oven to warm.
- Prepare fillings. Depending on what your fillings are, this could mean taking different steps. For the Loaded Biscuits pictured, I first cut my bacon into ½” pieces and cooked it until crisp. I then sautéed the mushrooms in approximately one tablespoon of leftover bacon grease on medium-high until they were light golden brown and had lost their water weight. Lastly, I combined my bacon, mushrooms, and chopped scallions in a small bowl and set it aside. For a combination like roasted red pepper-artichoke hearts-spinach, I would just roughly chop all of these ingredients until they were in bite size pieces and then I’d combine them in a small bowl and set it aside.
- Add butter to flour and hand mix until butter is in pea size pieces. Then add cold goat cheese, mix until just incorporated. Do not over mix.
- Add yolk to buttermilk and whisk together. Add mixture to flour and fold with a spatula until just mixed. Again, do not over mix.
- Add fillings and lightly fold until just incorporated.
- Remove pan from oven and brush melted butter on the bottom of the pan. Using green scoop, scoop 9 biscuits onto the pan. Do not pack the scoop – make it a light, slightly overfilled scoop.
- Brush biscuit tops with melted butter and top with cheddar cheese. Make sure cheese is on top of biscuits and not all over the bottom of the pan – the easiest way to do this is to press down on the biscuits lightly when applying cheese to flatten them slightly.
- Bake for 6 minutes. Pull out of the oven and use the back of a spoon to press an indent into each biscuit. Spoon 1 heaping tsp of pesto into each indent. Place one half-ounce chunk of cream cheese on top of each biscuit, press down slightly.
- Place pan back in oven and bake for an additional 6 minutes. Let cool before plating and serving.
Note: QS means quantity sufficient or in other words, as much as needed, baker’s choice, as little or as much as you’d like…😉😉