A terrifically tasty mashup meal!
I adore making and eating biscuits which is why there are so many biscuit recipes on this website. Playing around with different fillings for them is always fun and this new version turned out even better than I expected. I like to use my homemade Sloppy Joe filling but you can easily purchase packaged spice mix and cook up a batch very quickly. If you’re not familiar with my preferred biscuit-making method, I encourage you to give it a try – it’s quite easy to grate the butter into the dry ingredients and produces fluffier biscuits, in my opinion. If you’re as big a fan of biscuits as I am, you might also like to try this rolled dough method to make pizza biscuits or taco biscuits.
- 2 cups (240 g) all-purpose flour
- 4 teaspoons (10 g) baking powder
- 1/4 cup (50 g) white sugar
- 1/2 cup (115 g) very cold salted butter
- 1/2 cup (115 g) grated cheddar
- 3/4 cup (180 mL) milk or buttermilk
- 2/3 cup (165 g) prepared Sloppy Joe filling
- 1/4 cup (57 g) grated cheddar
- Line a large baking tray with parchment paper and set aside.
- Preheat oven to 400F.
- Place flour, baking powder and sugar in a large mixing bowl.
- Grate the cold butter into the bowl and toss with your fingers to combine. Add the grated cheddar and toss again, then add milk and stir quickly to form a shaggy dough.
- Turn dough out onto a lightly floured piece of parchment paper and knead 4 – 6 times to pull mixture together into a ball.
- Use your hands to flatten the dough into a rectangle about 1/2 inch (1.25 cm) thick. Lightly flour the top of the dough then place a second sheet of parchment over top. Flip the dough and parchment over; remove the sheet that used to be on the bottom and is now on the top and lightly dust the dough with flour. Replace the parchment.
- Use a rolling pin to roll out to 1/4 inch (.6 cm) thickness, then cut into nine circles, 4.5 inch (11.5 cm) in diameter. A sour cream or yogurt container lid is a great template for cutting the circles. Save the scraps of dough.
- Place 1 tablespoon of the meat mixture in the centre of each round of dough and sprinkle 1 teaspoon of grated cheese on top.
- Fold the dough over to make a half moon shape then pinch the edges together to seal the filling inside the biscuit. Place on the prepared baking sheet, spaced 2 inches (5 cm) apart.
- Press the scraps of dough into a ball then pat out into a rectangle that is 1/2 inch (1.25 cm) thick. Cut the dough into squares and place on the same baking tray as the stuffed biscuits.
- Bake for 11 – 13 minutes, until puffed and golden brown. Serve hot.
Makes 9 stuffed biscuits and 4 – 6 plain biscuits.