Community Corner
Father’s Day Recipe: Stuffed Breakfast Biscuits by Chef Aaron McCargo, Jr. and Fresenius Medical Care
Chef Aaron McCargo Jr., star of the Food Network’s “Big Daddy’s House,’ has teamed up with Fresenius Medical Care to develop tasty, kidney-friendly recipes that are delicious for the whole family. With Father’s Day approaching, Chef McCargo has created Stuffed Breakfast Biscuits - the perfect brunch dish for those living with chronic kidney disease as well as their family and friends. For more recipes, please visit www.ultracare-dialysis.com
Ingredients:
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· 2 cups flour
· 1 tablespoon sugar (or honey)
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· ½ teaspoon baking soda
· 1 tablespoon lemon juice
· 8 tablespoons softened butter (1 stick)
· ¾ cup milk
· Filling:
· 4 eggs beaten and scrambled, left a little wet (about 1 cup cooked)
· ¾ cup crisp, coarsely chopped uncured bacon (an 8-ounce pack or 1¼ cup uncooked)
· 1 cup cheddar cheese
· ¼ cup thinly sliced scallions
Mix all four filling ingredients together and set aside.
Preparation:
Preheat oven to 425 F. In large bowl combine all dry ingredients. Cut in butter with a fork or pastry cutter until pea-size or smaller. Make a well in center of mix and knead in milk with fingers. Just before pressing into a dough ball, lightly fold in the filling. Bake at 425 F for 10-12 minutes, or until golden brown.
Serves 12
1 serving = 1 biscuit
Nutrient analysis: Calories: 304, Protein: 9g, Carbohydrates: 19 g, Fat: 21g, Saturated Fat: 11g, Trans Fat: 0g, Cholesterol: 106mg, Sodium: 235mg, Potassium: 122mg, Phosphorus: 147mg.