Breakfast Stuffed Biscuits- Alabama Biscuit King Copycat

Travel for our family often encompasses eating explorations, sure, history and local culture top the list too, but all of us can usually agree on getting to the locals only must eat store (eat-store, aka restaurant, coined by my nephew Sir Sully).  We recently dined our way thru a vacation in Lower Alabama.

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Gi-Normous, ugly and heavenly filled mouthwatering, belly aching irresistible biscuits are not to be missed on your next trip to LA (lower Alabama).  And they are born and raised all within view of the curious diners.  We visited the home of these ugly treasures, called Biscuit King Cafe in Fairhope, Alabama felt like we stroke gold, and as mentioned above, a small belly ache from over indulgence.   This small family business has something going for sure.

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After taking the first few bites the rest of meal was spent ogling what was going on in the kitchen.  When sheet pans went in the oven, how long until they came out.  What did the fillings look like, how did they stuff them.  We asked the ladies cooking a few questions, some of them laughing at us, in particular when we asked if any of the fillings were raw… “you caaan’t  put raw  food in a biscuit, thaaat’s just craaazy”.  Deep South stuffed biscuit etiquette explained…

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Happily we took enough away that I was able to recreate a similar recipe- Surely the Biscuit King reigns supreme, but until theirs and mine go head to head, I will stand by these are just as good!

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Ingredients Biscuit Filling

  • 6 ounces slice turkey or ham, julienned into strips
  • 6 eggs
  • ¼ cup milk
  • 1 tablespoon unsalted butter
  • 4 ounces shredded cheddar

Biscuit Dough

  • 4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 sticks (1 cup) unsalted butter, cold, cut into small pieces
  • 1 3/4 cups buttermilk, plus more for brushing

Biscuit Topping

  • 2 tablespoons butter, melted
  • Sea salt

Directions

In a frying pan, over medium heat with a small amount of oil, sauté the meat until caramelized with golden color.  Remove the turkey from the pan and take the pan off the heat.  Whisk together the eggs and milk until frothy, and return the pan to the stove.  Over medium heat add the eggs to the sauté pan and cook until softly scrambled before removing from the heat.  Make sure not to overcook as there will be carry over cooking and reheat in the oven.  Add the tablespoon of butter to the eggs and mix until melted and incorporated.  Refrigerate until ready to assemble the biscuits.  Keep the eggs and the meat separate.  Be sure they are both cool before assembling as it will eliminate chance of overcooking the eggs.

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To make the biscuit dough:

In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, and sugar together. Using a pastry blender or your hands, cut in the butter until the mixture resembles coarse crumbs with a few large clumps remaining.   The butter should be cold, and will leave some lumps.  If you prefer to use your hands be quick and make sure the butter is very cold so it doesn’t melt.  I like to use my hands so I can get the flour/butter mixture to crumb faster.

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Pour in the buttermilk and fold the flour until the liquid is incorporated.  The dough will stick together in a ball and be slightly tacky.  Do not overmix as this is when biscuits become rocks.  Allow the dough to sit for a few minutes before assembling the biscuits.

On a lightly floured surface, scoop out a half cup measure of dough and with floured fingers, gently pat the dough into a 6 inch circle.  The thickness should be about ¼ inch.  Repeat with another half cup portion of dough.

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To assemble and bake:

Preheat the oven to 375 degrees.

Spread a ½ cup of the chilled scrambled eggs over the surface of one biscuit disc.  Sprinkle a ¼ of the turkey/ham over the eggs and then follow with an ounce of shredded cheese.

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Gently lift the remaining disc and place on top of the egg and cheese filling.  Press the edges together and tuck the seam under the bottom of the disc.  Transfer the stuffed biscuit to a parchment lined baking sheet and brush with butter, followed with a sprinkle of sea salt.

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Repeat process three more times for a total of four stuffed biscuits.  Place each two inches apart, which may require using two baking sheets.  Bake at 375 for 40 minutes, rotating baking sheets half way.  The temperature of the center should reach 160 degrees.

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These can be held in a warming oven for about 30 minutes.  We had one leftover that we reheated in the microwave the following day which turned out was still pretty good.  Certainly best fresh from the oven, but I won’t be throwing out the one that doesn’t get eaten.

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It is a state that does many things right – Perfect color of Crimson, rows of pecan fields, perfectly drawn hounds tooth, National Championships, Silver Queen Corn, gardenia scented streets, and now… Stuffed biscuits.

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Roll tide, Roll Biscuits!

Turkey, Brie and Raspberry Waffle Bites

Maybe it’s just my experiences, but brunches often follow fun-filled, celebratory evenings, I assume that’s how Bloody Mary’s became so popular.  Nothing like the hair of a dog!  Thinking about brunch foods the last few weeks, made me consider my favorite hangover meals.  It would be a smart assumption the “favorite” came to be in my college days.  In Charleston, South Carolina there are endless possibilities of the cure all meal- during my days at C of C, my friends and I favorites were either Juanita Greenberg’s Burritos or Vickery’s Turkey and Brie Pita, maybe Andolini’s Pizza also..  The french fries made the Turkey Pita stand out as my preferred “not feeling so hot” meal and I still love to make it to Shem Creek every so often when I am in Charleston for a reconnection.

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The warm pita was coated by a layer of raspberry cream, a stack of sliced turkey and warm gooey brie.  It’s a classic but still fabulous combination.  So when thinking about a #BrunchWeek inspired sandwich- what else- fruit, creamy, savory, and of course, perfect for any accidental hangovers that your guests that might stumble in with.

Figured I would twist the pita a bit and make it more “brunch-able”, with using waffles instead. I have a few different waffle makers/pans that I collected over the years, but my favorite is this pan.  I love the small size and thinness of them, making them super versatile and fun to play with.

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Store bought waffle mix is fine to use, but this pan is not the most forgiving tool, so I recommend using an “extra-crispy” waffle batter as it tends not to stick to the waffled surface (not fun to clean)

This recipe makes about 12 waffles (6 sandwiches)

Ingredients:

  • 1 whole eggs, separated
  • 1 cups milk
  • 1 cups flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoons salt
  • 1/3 cups canola oil
  • 1/3 cup raspberry preserves
  • 12 ounce sliced turkey
  • 6 ounces brie cheese

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Directions:

With a mixer, beat the egg whites until they are stiff. In another large bowl, put remaining ingredients and whip until smooth.  By hand, gently fold in beaten egg whites.

Heat the waffle pan over medium heat on the stove.  Drop about 2-3 tablespoons of batter into the wells, just filling them and spread with the back of the tablespoon. Cook until air bubbles come to the surface and break, about 1-2 minutes.  With 2 ends of forks gently ease out the waffle pancake and flip onto the opposite side.  Allow to cook another 1-2 minutes.

The waffle cakes can be made ahead of time and reheated in a 300 oven for 5 minutes.  Assemble the sandwiches with a teaspoon of raspberry jam on both sides of the warm waffle cake, and layers of sliced turkey and brie.

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What a great week its been- I am so looking forward to trying out all the mouthwatering dishes I’ve seen during #BrunchWeek!  Join the PinChat from 2-3, where even more prizes will be announced!

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Another shout out to the sponsors- California WalnutsLodge Cast Iron, Vidalia Onions-The Flavors of Summer, Black Gold Farms, the Food and Wine Conference and Sunday Supper, Bob’s Red Mill, Whole Foods Market -Orlando, and Stonyfield Organic For a chance to win one of the great prizes- click on this link and sign up- super easy and legit. a Rafflecopter giveaway

Here are a few more ideas for Mother’s Day Brunches!

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep