The largest biscuits ever made in human history will be made using this fluffy biscuit recipe! Use these treats as dinner rolls or serve them with butter, preserves, honey, or gravy. They match everything, as you can see. The dough can also be made many hours or even a day in advance. Before you obtain the desired results—huge biscuits—you might need to make a few batches.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 mini pies |
Ingredients
- 3 slices thick-cut bacon, cut into 1/4-inch pieces
- 3 green onions, chopped
- ½ pound Yukon Gold potatoes, cut into small cubes
- ⅔ cup shredded extra-sharp Cheddar cheese
- 2 tablespoons sour cream
- ¼ teaspoon ground black pepper
- 1 (14.1 ounce) package refrigerated pie crusts
- 1 egg, beaten
Instructions
- Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
- Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
- Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
- Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
- Brush beaten egg over the pies using a pastry brush.
- Bake in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 260 mg |
| Sugars | 0 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was easy enough however using a 3 “ glass and 15 oz of pastry dough for a 9” two crust pie , I could only get 9 rounds out of one layer. I rerolled the scraps to get two more pies. I could get 24 pies. Also I would add something as the other reviews stated. It needs to be a bit more savory. Or if I made the pies bigger,the balance balance between dough and filling might offset set this.
These pastries are very good. I will make it again. I think with a side of salad these can make a tasty light lunch. UPDATE: I had leftover filling so I experimented using it to fill puff pastry…..DELICIOUS!
I love this recipe, however I did add some green peppers, celery, and some mushrooms. It add more depth and flavor to the pies(