1 can of (5) Grand’s flaky biscuits
3 large eggs
1/4 lb venison sausage
1/3 cup shredded cheese
2 tbsp butter, melted
salt & pepper to taste

Makes 5 bombs

STEPS:

1. Preheat your oven to 350*. In a large skillet, brown the sausage until done & crumble into small pieces. Once it is fully cooked, remove to a paper towel to cool & drain.

2. Whisk the eggs together in a small bowl, then scramble in the same skillet used to brown the sausage. There is a ton of flavor left over in that thing! Once the eggs are cooked, start your little assembly line.

3. Keep the biscuits in the refrigerator until you are ready to fill them. They are easier to work and hold together better if they’re cold.

4. Take one biscuit and stretch it out evenly so that it is about 1.5 times its original size in diameter. You want it wide enough to hold the sausage, eggs, and cheese, but not stretched so thin that it tears. Then, fill away! Layer in the sausage, add a little egg, and top with cheese. I’d say I used a little less than 1 tablespoon of each ingredient. Once filled, pull one side of the biscuit over the filling, then do the same from the opposite side and pinch the two sides together. Continue to do this until the bottom of the biscuit is sealed.

5. Once each biscuit is filled and sealed, place seam side down in a baking dish or on a baking tray. Brush the tops with melted butter, and sprinkle with salt & pepper.

7. Once the bombs are done, remove and let cool slightly. Using a spatula, remove from the baking dish and place on a cooling rack or plate until you are ready to eat. If you try to remove them with your hands immediately, you will a.) burn your fingers & b.) tear the bottom of the biscuit off. Not that that’s what I did or anything…