Great for lunch boxes or to eat anytime of day, these cheesy, ground meat, and veggie stuffed biscuits will be a hit with kids and adults. Cheeseburger Stuffed Biscuits are my newest filled biscuit creations. There is also a BBQ Chicken version in my cookbook, Kid Kitchen, and well as a breakfast version HERE, and an apple pie one HERE.
Kids in the Kitchen:
- Veggie prep: Kids can do something as simple as washing the carrot before grating it. They can also help with more veg prep such as holding the grated with you and/or chopping up the spinach.
- Cooking the filling: Kids can add the veggies to the pan and help stir while the meat filling is cooking.
- Assembly: Using the fork to press the biscuits together would be a good activity for kids to help with. Also, kids might like to make the egg wash and then brush the biscuits using a pastry brush.
- Topping: If using sesame seeds, kids easily can sprinkle those on top of each biscuit.
Subs and Tips for making Cheeseburger Stuffed Biscuits :
- Biscuit dough: Use the canned biscuits you find in the refrigerated section of the grocery store. I like to buy the Trader Joe’s brand or the Immaculate Baking brand.
- Veggies: I like to use carrots and spinach because they blend well into the meat mixture (and I tend to always have them on hand). However, you can use pretty much any veggies you’d like –grated zucchini, riced cauliflower, minced mushrooms, finely chopped kale, diced peppers–would all be great choices.
- Filling ideas: The number of things you can fill a biscuit with is endless. However, if we are going to stick with the cheeseburger theme here, we can use any ground meat you like. OR use a vegetarian meat substitute like Impossible Meat.
- Make ahead and freezing: Make sure the cooked biscuit bombs are completely cool before storing in the fridge or freezer. Once cool, store in an airtight container in the fridge for 4 days or freeze, individually wrapped, for up to 2 months.
Cheeseburger Stuffed Biscuits
- 1 tbsp olive oil
- 1 cup grated carrot
- 1 cup baby spinach, finely chopped
- 1/2 pound lean ground beef or ground meat of your choice
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 2 to 3 tbsp ketchup
- 1 can biscuit dough (8 uncooked biscuits)
- 3/4 cup shredded cheddar cheese or cheese of your choice
- 1 egg, lightly beaten or sub milk or water for egg wash
- 1 tbsp sesame seeds (optional)
- Heat the oil in a large skillet over medium-high heat. Add the carrot, spinach, and ground beef. Stir often, breaking up the meat into crumbles, until the meat is cooked through and the vegetables are soft.
- Season with salt, garlic powder, onion powder, and pepper. Stir in the Worcestershire sauce, ketchup, and 1/4 cup water. Scrape up any brown bits stuck to the bottom of the pan and slowly simmer until most of the liquid is gone.
- Transfer the meat mixture to a bowl and set aside to cool.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper or grease lightly with oil.
- Open your can of biscuits and place them on the baking sheet. Carefully split a biscuit in half. Place the bottom half of the biscuit on the baking sheet and use your finger tips to gently press the dough into an even, slightly bigger circle.
- Once the meat mixture has cooled (it can still be warm but not pipping hot), place a heaping spoonful in the center of the bottom biscuit dough then top with a big pinch of the shredded cheese.
- Use your fingers to pinch the top part of the biscuit into an even, slightly bigger circle that will fit over the bottom biscuit and fillings. Place on the top dough and use your finger tips to press the edges of the dough together. Use the tines of a fork to seal the edges of the dough and then poke the fork through the top of the biscuit to create an air vent.
- Repeat with the remaining dough and filling. Brush the top of the biscuits with the beaten egg then sprinkle with the sesame seeds, if using.
- Bake the biscuits until golden brown, about 15 to 20 minutes. Serve warm or store in the fridge or freezer to reheat later (see notes).
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Other Recipes to Try: