Breakfast Biscuits (Pampered Chef)

Another recipe using the Cut-N-Seal.

• Ready In: 30 mins
• Yields: 12-18 biscuits

Ingredients

• Biscuit Dough

• 2  cups flour
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 1  tablespoon baking powder
• 1⁄3 cup butter or 1⁄3 cup margarine, chilled
• 2⁄3 cup milk

• Filling 1

• 1⁄4 cup  crumbled sausage, cooked
• 1⁄4 cup  grated sharp cheddar cheese

• Filling 2

• 1⁄2 cup  chopped  canned peaches
• 3  tablespoons  red raspberry preserves

• Filling 3

• 1⁄2 cup ricotta cheese or 1⁄2 cup  soft cream cheese
• 3  tablespoons orange marmalade

Directions

1. Preheat oven to 450 degrees. Mix together flour, sugar, salt and baking powder.
2. Cut in butter with Pastry Blender until mix is size of small peas.
3. Add milk all at once. Stir until dough sticks together.(Food processor may be used. Use frozen butter cut into pieces) With floured hands, knead dough a little on lightly floured pastry cloth or board.
4. Roll out half of dough to about 1/4" thick.
5. Place about a scant teaspoons of your choice of filling on dough near the edge.
6. Fold dough over filling. Cut and seal into crescent with 3" Cut `n Seal.
7. Cut a slash or two in the top.
8. Place on Baking Stone. Repeat using remainder of dough. Bake at 350
9. degrees for 10 minutes.
10. Breakfast Biscuits may be frozen. Defrost and warm in the oven(wrapped in foil) before serving.