Seal dough tightly to prevent leakage. Do not overfill. Store leftovers refrigerated up to 3 days or freeze up to 2 months.
Smoky chopped brisket blended with creamy melted cheese, wrapped in soft biscuit dough, and baked to golden perfection for the ultimate game day bite.
Ingredients
Scale
2 cups (300 g) smoked brisket, chopped
1 tablespoon (15 ml) olive oil
½ cup (75 g) diced onion
2 cloves garlic, minced
1 cup (120 g) shredded cheddar cheese
½ cup (60 g) shredded mozzarella cheese
4 ounces (115 g) cream cheese
¼ cup (60 ml) milk
½ teaspoon (2 g) smoked paprika
½ teaspoon (2 g) chili powder
¼ teaspoon (1 g) black pepper
¼ teaspoon (1 g) salt
1 can (16 ounces / 450 g) refrigerated biscuit dough
2 tablespoons (30 g) melted butter
½ teaspoon (2 g) garlic powder
1 tablespoon (5 g) chopped parsley
Instructions
-
Sauté onion and garlic in olive oil.
-
Add brisket and seasonings.
-
Stir in cream cheese and milk until smooth.
-
Add shredded cheeses and mix until melted.
-
Flatten biscuit dough and fill with 2–3 tablespoons filling.
-
Seal into balls and place seam-side down.
-
Brush with butter mixture and bake at 375°F (190°C) for 18–22 minutes.
-
Garnish with parsley and serve warm.