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Chef Aaron McCargo, Jr.:

Stuffed Breakfast Biscuits

Yield: Serves 12: 1 serving = 1 biscuit


  • 2 cups flour
  • 1 tablespoon sugar (or honey)
  • ½ teaspoon baking soda
  • 1 tablespoon lemon juice
  • 8 tablespoons softened butter (1 stick)
  • ¾ cup milk


  • 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.


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.
Nutrition Per Serving
Calories 304
Protein 9 g
Carbohydrate 19 g
Total Fat 21 g
Saturated Fat 11 g
Trans Fat 0 g
Cholesterol 106 mg
Potassium 122 mg
Phosphorus 147 mg
Sodium 235 mg