Breakfast Biscuit Hand Pies
This easy-as-pie Breakfast Biscuit Hand Pies recipe is great for breakfast on-the-go or just a weekday breakfast with the family.
Servings 8
Baking Temp 450°F
Equipment
- 2 ½” Biscuit cutter or glass
- Skillet
- Fork
- Measuring cups and spoons
- Rolling pin
- Baking Sheet
- Pastry brush
Ingredients
- 1 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
Instructions
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.
Notes
These may also be frozen and re-heated in the microwave for an easy on-the-go breakfast.
The Mountaintop Biscuits recipe makes 12 biscuits. To have enough filling for 12 biscuit hand pies, increase filling amounts to 6 large eggs, 1½ cups scrambled egg filling ingredients, ¾ cup shredded cheese.