Sausage and Sharp Cheddar Biscuits

Hiya!  I’m back from a little February hiatus and though I wish I could say I was laying on beach somewhere rather than laying in a hospital bed, I’m happy to have taken a little break to rest my brain and body.  I’m super (totally just wrote “supper” – I’m not surprisingly hungry right now) happy to be back though!  Because these sausage and sharp cheddar biscuits needed to be shared.  And you need to make them like #rightthissecond.

Sausage and Sharp Cheddar Biscuits

Sausage and sharp cheddar biscuits, you ask?  Oh my yes!  Spicy ground breakfast sausage is cooked up and then folded into sharp cheddar biscuit dough.  I’m not a stranger to sharp cheddar or cheddar and pork, for that matter, in my breakfast treats so these biscuits were right up my alley when I came across them a few years ago.  Why I keep sitting on recipes like this one, I have no idea.

Sausage and Sharp Cheddar Biscuits

I baked these guys up one snowy Sunday morning back in January – and yep, I’ve completely lost counted of how many snowy Sunday mornings we’ve had here this winter – and served them alongside some cheesy scrambled eggs.  Flaky, buttery, savory.  Puddles of crispy cheddar cheese frico.  Undeniably and unapologetically amazing.  Thank goodness I banked a few in the freezer for an “emergency.”

Sausage and Sharp Cheddar Biscuits

Sausage and Sharp Cheddar Biscuits

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 16 biscuits

Ingredients

  • 3 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 cup very cold butter, cut into pats
  • 1 cup buttermilk, plus more as needed
  • 12 oz breakfast sausage, crumbled, cooked, drained of excess fat, and cooled to room temperature
  • 1 cup freshly grated cheddar cheese (about 4 oz)

Instructions

  1. In the bowl of a food processor, combine the flour, baking powder, baking soda, salt, garlic powder, and oregano. Pulse a few times. Add the butter and pulse 8 to 10 times, until the mixture is crumbly and resembles coarse sand.
  2. Dump into a large mixing bowl and stir in the buttermilk, sausage, and cheese, mixing with a wooden spoon to evenly to distribute (but not overworking the dough). If dough seems very dry or crumbly, add another tablespoon or two of buttermilk.
  3. Transfer the dough to a piece of parchment paper or a lightly floured work surface, and knead a few times to form a cohesive dough. Pat and roll the dough into a rectangle about 3/4? thick. Cut the dough into 16 squares using a sharp knife, or use a biscuit cutter to cut out the pieces.
  4. Place the biscuits on a parchment-lined baking sheet, spaced at least 1 inch apart. At this point, the biscuits can be frozen or chilled in the refrigerator.
  5. When ready to cook, bake at 425 degrees Fahrenheit for 13-15 minutes or until medium to deep golden brown.

Source

http://www.smells-like-home.com/2015/03/sausage-and-sharp-cheddar-biscuits/

Sausage and Sharp Cheddar Biscuits

  • Prep Time: 20min
  • Cook Time: 15min
  • Yield: 16 biscuits

Ingredients

3 cups unbleached all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp garlic powder
½ tsp dried oregano
½ cup very cold butter, cut into pats
1 cup buttermilk, plus more as needed
12 oz breakfast sausage, crumbled, cooked, drained of excess fat, and cooled to room temperature
1 cup freshly grated cheddar cheese (about 4 oz)

Instructions

  • 01

    Preheat oven to 425° F and line two large baking sheets with parchment paper.

  • 02
    In the bowl of a food processor, combine the flour, baking powder, baking soda, salt,  garlic powder, and oregano. Pulse a few times.  Add the butter and pulse 8 to 10 times, until the mixture is crumbly and resembles coarse sand.
  • 03

    Dump into a large mixing bowl and stir in the buttermilk, sausage, and cheeses, mixing evenly to distribute (but not overworking the dough). If dough seems very dry or crumbly, add another tablespoon or two of buttermilk.

  • 04

    Transfer the dough to a piece of parchment paper or a lightly floured work surface, and knead a few times to form a cohesive dough. Pat and roll the dough into a rectangle about ¾-inch thick. Cut the dough into 16 squares using a sharp knife, or use a biscuit cutter to cut out the pieces.  Place the biscuits on a parchment-lined baking sheet, spaced at least 1 inch apart.  At this point, the biscuits can be frozen or chilled in the refrigerator.

  • 05

    Bake for 13-15 minutes or until medium to deep golden brown.  Transfer pans to wire racks and allow the biscuits to cool for 5 minutes before serving.

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  • March 4, 2015 at 8:28 PM

    My husband would love these paired with some eggs for breakfast. Thanks for the recipe.

    • March 16, 2015 at 9:25 AM

      You’re so welcome! We just pulled some from the freezer for dinner last week and made some of our favorite cheesy eggs to go alongside the biscuits – such a great dinner!

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