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Meatball Stuffed Biscuits

Print Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 6
Calories 588


  • 3 cups flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tbsp sugar
  • 8 tbsp butter
  • 1 cup buttermilk
  • ½ cup panko
  • 1 lb ground beef
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp pepper
  • 2 eggs
  • 1 onion
  • Handful fresh parsley
  • ¾ cup parmesan
  • 1 tbsp olive oil
  • 5 garlic cloves


  • All ingredients ready? Let's begin!
  • In the bowl of a stand mixer, add the flour, salt, baking powder, and sugar. Mix together with the paddle attachment. You can also do this by hand if you do not have a stand mixer.
  • Cut 6 tbsp of cold butter into small chunks or slices and add it to the flour mix. Mix until the butter is cut into smaller pieces and the texture is crumbly. You can also do this with a food processor or your hands.
  • Slowly pour in the buttermilk and mix. The consistency should be thick and sticky but not wet, so you may need to add more buttermilk or flour a tablespoon at a time to reach that point.
  • Flour a clean surface and dump the dough onto the surface. Knead it a few times to make sure everything sticks together and to avoid air pockets.
  • Lightly grease a bowl and put the dough in. Cover and place in the fridge until ready to use.
  • In a large bowl, add the panko, beef, salt, garlic powder, paprika, pepper, and eggs.
  • Peel and finely dice the onion then add to the bowl. Finely chop the parsley and add half to the bowl. Set aside the other half. If the parmesan is not already shredded, shred it then add ½ cup of it to the bowl.
  • Use your hands to mush the ingredients together. Mix until all ingredients are evenly dispersed and the beef is broken up.
  • Use a spoon to scoop the beef mixture into even amounts then use your hands to roll each scoop into a ball.
  • Heat the olive oil in a skillet over medium-high heat.
  • When the oil is hot, add the meatballs to the skillet. Leave a little bit of space between them (you may need to do it in batches).
  • Cook the meatballs for about 10 minutes. Turn over occasionally so all sides are equally brown.
  • Remove from heat and place on a plate covered with paper towels to drain.
  • Preheat the oven to 375F.
  • Lightly flour a clean surface again (or use the same one as before). Remove the biscuit dough from the fridge and place on the counter.
  • Roll the dough out to about ½ inch thick. Use a large circular biscuit or cookie cutter to cut out circles.
  • Put a meatball in each biscuit circle and pinch the edges together at the bottom, trying to avoid any gaps.
  • Place each wrapped meatball seam side down in a cast iron skillet or regular baking dish. Leave a little bit of space between each ball.
  • Put in the oven and cook for 30 minutes.
  • While the biscuits cook, melt 2 tbsp of butter over medium heat.
  • Finely dice or press the garlic and add to the melted butter. Cook for 2 minutes then remove from heat.
  • After 30 minutes, pull out the meatballs and use a pastry brush to brush the butter-garlic mix on top. Sprinkle with the remaining chopped parsley and remaining parmesan.
  • Put back in the oven and cook for another 5 minutes or until the cheese has melted and the biscuits are golden brown.
  • Remove from oven and allow to cool a few minutes before serving.



Calories: 588kcal | Carbohydrates: 60g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1362mg | Potassium: 440mg | Fiber: 2g | Sugar: 6g | Vitamin A: 346IU | Vitamin C: 4mg | Calcium: 386mg | Iron: 5mg