This Easy Bierocks Recipe comes together quickly with the help of canned biscuits.
I remember eating these at my grandparent’s house when my aunt and uncle would come down to visit. This version is a little different; they actually made the dough! And while homemade dough is great, using premade biscuits means these can be a quick weeknight meal. Let us know what you think in the comments!
Techniques for this Easy Bierocks Recipe
- Cook the cabbage and mushrooms for longer than you think you should. It’s important to get as much of the liquid as possible out of the filling so that the bread doesn’t get soggy.
- Using premade biscuit dough saves a ton of time. You want the “flaky layer” biscuits, as they hold up well to the rolling and stay together during cooking.
- Season to taste. Once the filling is done cooking and is in the mixing bowl, you have a prime opportunity to season the filling to taste. Make sure to add your preferred amount of salt and pepper.
Easy Bierocks Recipe Variations
- Crushed red pepper optional. If you don’t like spicy foods, feel free to leave out the crushed red pepper, it won’t change the cooking process.
- Meat optional. This recipe doesn’t have meat, but if you prefer you can add ground beef or sausage, and cut back on the amount of cabbage and mushrooms.
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- 1/2 yellow onion, diced
- 1 1/2 teaspoons smoked salt
- 3 cloves garlic, diced
- 1/2 head green cabbage, diced
- 1 pound baby Bella mushrooms, diced
- 1 can of 8 large flaky layers biscuits
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter, melted
- 1/2 teaspoon red wine vinegar
- 2 tablespoons parsley, chopped
- 3 green onions, diced
- 1 egg yolk
- More smoked salt flakes
- Freshly ground pepper
- Adjust the oven racks to the middle positions, then preheat the oven to 350°F.
- Saute onions and cabbage: Heat a large non-stick skillet over medium heat. Add diced onion and the diced cabbage to the skillet and sprinkle with 1 teaspoon of smoked salt flakes. Saute until the onions and cabbage are almost fully browned, about 10 minutes, then add the garlic and saute for about 2 more minutes to brown the garlic. Use a spoon to remove the onions and cabbage from the pan, and place the onions cabbage in a large heat-safe mixing bowl.
- Saute mushrooms: In the same skillet that you used to cook the onions and cabbage, add the diced mushrooms. Sprinkle the mushrooms with 1/2 teaspoon smoked salt flakes, and then saute until the mushrooms are browned and are no longer releasing liquid, about 15 minutes. Turn off the heat, and add the mushrooms to the bowl with the onions and cabbage. Let cool while you prepare the biscuits.
- Prep the biscuits: While the veggies are cooling, open the can of biscuits. Split the biscuits in half so you have 16 rounds of biscuit dough. On a heavily floured surface, roll each round of biscuit dough out to about 1/4 inch thick.
- Season the veggies: Add the crushed red pepper, smoked paprika, melted butter, red wine vinegar, parsley, and green onions to the veggie mix and stir well. Season with salt and pepper to taste.
- Stuff the biscuits: Add about 2 tablespoons of filling to each biscuit round and pinch closed. Place the stuffed biscuits pinched side down on two parchment-lined baking sheets.
- Egg wash: Brush the tops of the bierocks with the whisked egg yolk and then sprinkle the tops with smoked salt flakes.
- Bake: Bake at 350°F until golden brown, about 14 minutes, rotating the pans halfway through.
Amount Per Serving: Calories: 201Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 1092mgCarbohydrates: 25gFiber: 7gSugar: 8gProtein: 7g
Nutrition information isn’t always accurate.