Ingredient List
For the Biscuits :
  • Biscuit dough (try Mountaintop Biscuits) OR 1 (16.3-ounce) can refrigerated 8 big biscuits (Buttermilk, Southern Style or Wheat)
  • 4 large eggs, beaten
  • 1 cup of your favorite scrambled egg ingredients: bacon, ham, cooked sausage, mushrooms, onions, peppers, etc.
  • ½ cup shredded cheese, divided
Parmesan Garlic Butter Topping (optional):
  • 1 tablespoon butter, melted
  • 1 teaspoon finely grated Parmesan cheese (from the can)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried parsley
Making the Hand Pies
  • Prepare biscuit dough and cut out biscuits with 2 ½” biscuit cutter or glass; set aside.

  • Preheat oven to 450°F and grease 2 baking sheets with nonstick spray. In a skillet on medium heat, combine eggs and your choice of scrambled egg ingredients. Flip and cook a few minutes until eggs are set. Remove from heat, divide into 8 equal pieces and set aside.

  • Shape or roll each biscuit into a 6-inch flattened circle.

  • Leaving ½” border, place a piece of the scrambled egg mixture on one half of each flattened biscuit circle. Sprinkle on 1 tablespoon shredded cheese. Fold other half-side of dough over the top. Use the prongs of a fork to crimp the edges to seal. Place 4 hand pies on each prepared baking sheet.

For the Topping
  • Stir together butter, cheese, garlic powder and parsley. Brush on top of each biscuit hand pie.

  • Bake for 10 minutes until golden brown. Serve warm; refrigerate any leftovers.

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