Cornmeal Breakfast Biscuits

By á-2700

Paula Deen

Ingredients

• 1 Tbsp. butter
• 3 large eggs, beaten
• 1 cup cooked sausage, crumbled
• 3/4 cup grated sharp cheddar cheese
• 1 (3-oz) pkg. cream cheese, softened
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 3 cups self-rising flour
• 1/4 cup yellow cornmeal
• 1/2 cup butter
• 1 1/4 cups milk
• melted butter

Details

Servings 1

Preparation

Step 1

Preheat oven to 450. Lightly grease a 12-cup muffin pan.

In a medium skillet, melt 1 Tbsp. of butter over medium heat. Add eggs, and cook stirring frequently, until eggs are firm. Remove from heat; add sausage, cheese, cream cheese, salt and pepper, stirring until cheese is melted and mixture is combined. Set aside.

In a medium bowl, combine flour and cornmeal, cut in butter until mixture is crumbly. Gradually add milk, stirring until dry ingredients are moistened. Spoon about 2 tablespoons biscuit dough into each muffin cup, pressing dough onto bottom and one-third up sides of each cup. Spoon sausage filling evenly over biscuit dough. Top with remaining biscuit dough, pressing to edges to seal. Bake 12-14 mins. or until lightly browned. Brush with melted butter. Let cool in pans 5 mins. Serve warm.