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Breakfast Stuffed Buttermilk Biscuits

4 whole Sausage Links
2 Tablespoons Butter, Divided Use
3/4 cups Diced Potatoes
3 whole Eggs
2 cups Flour
1/2 teaspoons Baking Soda
1- 1/2 teaspoon Baking Powder
1 teaspoon Kosher Salt
6 Tablespoons Butter, Very Cold
3/4 cups Buttermilk (more If Needed)
1 cup Sharp Cheddar Cheese, Grated Plus More For Garnish If Desired
1 Tablespoon Melted Butter For Sealing Edges And Brushing Tops
Kosher Salt, For Sprinkling On The Tops


Preheat your oven to 400 degrees F. For the filling: Cut the sausage links into small pieces and remove the casings. Cook in a frying pan over medium heat until the pieces are browned. Remove the sausage from the pan into a bowl. Melt half of the butter over medium heat and cook potatoes in the butter until browned. Put the potatoes in the bowl with the sausage. Melt the rest of the butter and scramble eggs over medium heat, just until almost done. Add the eggs to the bowl with the other filling ingredients. For the biscuits: Combine flour, baking soda, baking powder and salt in a bowl, or in the bowl of a food processor. Cut the cold butter into the flour mixture with two forks or a pastry knife or pulse in the food processor a few times until the flour looks like coarse meal. All at once, add the buttermilk into the dry ingredients and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be sticky and wet. Turn the dough out onto the counter or a board lightly dusted with flour. Gently knead the dough, only 4 or 5 times, just enough to bring it all together. Press out the dough using your fingers until its about 3/4 thick. Cover the top of the dough with the grated cheese and fold the dough over a couple of times to press the cheese into the dough. Press out the dough again until about 3/4 thick. Press the biscuit cutter in flour to coat, then cut your biscuits. Cut an even number so you have an equal number of tops and bottoms. Remove dough scraps and press back together to make more biscuits, moving the dough as little as possible. Coat edges of half of the biscuits with melted butter. Add the filling to the tops of these biscuits. Press to spread out the remaining biscuits so they are slightly larger than the bottoms and coat edges with melted butter. Invert and place them on top of the filling so that both edges with butter are touching each other and press the edges together. Place the biscuits on a baking sheet (closer together makes soft sided biscuits, placing them farther apart, makes a crustier sided biscuit). Brush the tops with melted butter, more shredded cheese and dust with kosher salt if desired. Bake for about 10-12 minutes or until light brown.

Source: tastykitchen.com