Breakfast Biscuit Pockets

February 19, 2019 by Nicole Collins

So guys, I've been holding out on you.

I've been hanging on to some big news for exactly one month. Well, big news for me anyways...

I GOT A PUPPY!

First of all, I owe you all a much overdue “thank you” for the outpouring of love and kind words when I lost my baby, Charlie. It really meant a lot to know that so many people were keeping us in their thoughts and prayers. And, the reminder that happier days were ahead was much needed.

If you follow me on Instagram, you probably already know about this handsome fella. But, I didn't give you guys all the details about him right away; because honestly, we've had a little bit of a rocky time transitioning. He's a rescue dog with A LOT of anxiety and separation issues. He's a lot bigger than any dog I've ever had. And, Bella gives me the death stare daily for bringing this crazy boy into our home. The first few days I really had to make an honest evaluation of if he was the right doggie for our us.

And then, I fell in love with him.

So, about this small monster that I adopted...he's a Bluetick Beagle (Bluetick Coonhound/Beagle mix) that I adopted from a rescue call K-9 Lifesavers. When I first submitted an inquiry on him, I thought he was a Doxie/Beagle mix. But when I met him and saw his crazy long legs, I knew that was not the case at all.

Because he's a rescue, nobody knows much about him. Other than the adjectives “timid” and “flight risk” that I got on his adoption paperwork, all we know was that he was a stray picked up by Animal Control at 10am in late December that is roughly 1-2 years old that's pretty much every color possible.

So, we're making up his story together!

I named him Bisco Davis Collins. I think he looks like a combination of every one of my favorite cookies, so Bisco is short for Nabisco. Davis was his name at the rescue, so I made that his middle name since that will always be a part of him. I gave him the birthday 6-19-17 (Nabisco was founded on 6/19/1898) making him approximately 1 ½ years old right now (between 1 and 2 yrs old). A few people said his “gotcha day” should be his birthday, but then I wouldn't have been able to throw him a birthday party this year...

Bisco is my funky monkey, cookie monster, hulk, biscuit baby. And though we've still got some challenges to overcome, every day we have a new small win. And, that's enough for me.

So, in honor of my biscuit boy (one of his many, many nicknames); we're making a biscuit recipe today.

Today, we're making Breakfast Biscuit Pockets!

These biscuit pockets are pretty much like an outside in version of breakfast. Usually all the goodies like eggs, cheese, and meat are piled on top of a biscuit. But today, we're stuffing all that good stuff on the inside.

We start by cooking up some breakfast sausage. After the sausage is nice and browned, we're going to set it to the side and use the extra grease in the pan to flavor a scrambled egg mix filled with peppers, onions, and cheddar cheese. That's really all we need for the filling!

After the filling is is done, we're going to take some store bought refrigerated biscuits, roll them out so they're nice and thin, fill the center with our egg filling, and fold the dough over the filling to make a pocket. So easy!

While the biscuit pockets bake in the oven, we're going to make a simple white pepper gravy to serve on the side. The gravy is actually the same milk gravy base that I use for sausage gravy, just without the sausage. It's nice and peppery, and it adds a really nice creaminess alongside our flaky biscuit. The recipe makes a lot of gravy, but trust me...you're going to want it.

These biscuit pockets are so easy to whip up, and you probably already have most of the ingredients at home. We're not reinventing the breakfast wheel here. These flavors are classic! But, we're transforming the same old ingredients into something fun and new.

The fluffy eggs, the sweet veggies, the salty sausage, and the flaky biscuit really make the perfect bite. And because everything is wrapped up inside of the biscuit, you're sure to get one of everything in each bite! This recipe makes a lot of pockets too, so you can freeze some for later and reheat them in the oven when you're ready to enjoy them again.

Winner, winner breakfast biscuit for dinner!

Alright guys, that's all we've got for today! And, thanks for helping me officially welcome Bisco to the family.

In the words of my biscuit baby, let's eat! WOOF!

Breakfast Biscuit Pockets

Serves: 12 Print

Ingredients:

  • 2 oz breakfast sausage

  • 1 tbsp unsalted butter

  • 6 eggs

  • 2 cups + 2 tbsp 2% milk, divided

  • ½ tsp + ½ tsp salt, divided plus more to taste

  • ½ tsp + ¼ tsp pepper, divided plus more to taste

  • 1 small onion, diced

  • ½ red pepper, diced

  • ½ cup shredded cheddar cheese

  • 12 refrigerated buttermilk biscuits

  • 1 tbsp bacon grease (or salted butter)

  • 2 tbsp flour, plus more for dusting

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and set aside.

  2. In a mixing bowl, combine eggs, 2 tbsp milk, ½ tsp salt, and ¼ tsp pepper. Whisk well to combine. Stir in shredded cheddar.

  3. In a large skillet over medium high heat, cook and crumble sausage until no longer pink. Using a slotted spoon, remove sausage from the pan to a paper towel lined plate to drain. Return skillet to the burner, and add 1 tbsp unsalted butter, onions, diced peppers, and a pinch of salt and pepper; and saute until vegetables start to soften, 3-5 mins. Add the sausage back to the pan along with the egg mixture. Scramble eggs until fully cooked, 8-10 mins. Remove from heat and set aside.

  4. On a lightly floured surface, roll biscuits to about ¼ inch thickness. Evenly divide egg mix between biscuits. Fold the dough over the filling, and use a fork to pinch the edges to seal. Transfer to prepared baking sheet. Prick the top of the pockets with a fork to release steam. Bake biscuit pockets for 10-12 mins until golden brown.

  5. Meanwhile, make the White Pepper Gravy: Melt bacon grease in a non stick skillet over medium heat. Whisk 2 tbsp flour in to grease in pan until combined and smooth. Cook for 1 minute. Pour in 2 cups milk, constantly whisking to incorporate with flour and break up clumps. Bring to a simmer, stirring occasionally. Simmer for 2-3 minutes. Add ½ tsp salt and ½ tsp pepper to the pan. Stir to combine. Cook for 1 more minute. Remove from heat. The gravy will thicken as it sits. Serve with biscuit pockets.

Recipe notes:

*Every time I make bacon, I reserve the grease and keep it in the freezer. That way, I can have bacon grease whenever I need it. But, salted butter will work just fine here too.

*These make a lot of pockets, so you can cool them completely, wrap them in foil, and throw them in the freezer for a make ahead meal. To reheat, place pockets on a foil lined baking sheet and bake for about 15 mins at 400 degrees. However, the gravy can not be frozen and reheated. But, it can be refrigerated for up to a week.

*You could add some spice to these pockets by using hot sausage, pepperjack cheese, and adding a minced jalapeno pepper to the veggie mix. MMMmmmMMMmmm...

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