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Today I made “Breakfast Angel Pockets”

These are Angel Biscuits with scrambled eggs inside. The biscuit dough recipe is:

1 pkg dry yeast
5 cups self rising flour
2 tbsp sugar
3/4 cup shortening
2 cups buttermilk

Dissolve yeast in 2-3 tbsp warm water and sit aside.
Sift flour, add sugar, work in shortening. Combine yeast mixture in buttermilk, then add to flour mixture. Mix well with a fork until all of flour is mixed. Refrigerate for at least a couple of hours, or overnight, or just use as needed from the fridge. The dough will keep about a week in the refrigerator. To use them as biscuits/rolls – roll out dough about 1/4-1/2″ thick, cut out and bake at 375° until brown.

I made the Angel Pockets in three batches because I wanted different ingredients in them, but it takes about 18 eggs for this much dough. First, scramble the eggs with whatever you want in them – precooked sausage, crumbled bacon, peppers and onions, cheese – whatever.

Next, take the dough in about “tennis ball” size balls and roll out.  

Use a pot lid to cut the round shapes.

When the rounds are cut, add about 2 tablespoons of egg mixture  

fold over and pinch the edges.

Bake at 375° for about 15-18 minutes. I placed them on parchment paper, or you can put shortening on the baking pan. I did part of them with scrambled sausage, part with crumbled bacon, and a few just for me with peppers, onions, and garlic!

 They are yummy! I am freezing them to pack on lunches.

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