I sautéed arugula and prosciutto, shaved some gouda and julienned some artichoke hearts and hot red pepper. Cutting the biscuits in half, I layered these ingredients, replaced the top half of the biscuit and sealed about 3/4 of the top to the bottom by pressing down.
Bake as directed, serve with garlic aioli and call it a day.
Postscript: Leftovers made a great base for Sunday Bread Pudding Breakast. Cut the biscuit into sixths. Fill buttered ramekins and top with your favorite egg scramble. I added some more cheese and a hint of heavy cream.