Breakfast & Baking
Sausage Cheese Biscuits
Flaky buttermilk biscuits packed with crumbled breakfast sausage and sharp Cheddar, made with frozen grated butter for maximum layers.
A hearty breakfast biscuit with sausage baked right in. Frozen grated butter keeps the dough cold and flaky, while crumbled sausage and sharp Cheddar are folded through before the dough is rolled, cut and chilled once more for the best rise.
Ingredients
Yield: 12
- 1 pound breakfast sausage, I use Jimmy Dean
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 3/4 cup unsalted butter, frozen
- 1 1/2 cups shredded sharp Cheddar cheese
- 1 1/4 cups buttermilk
- 3/4 cup heavy cream
Instructions
Author: Bruce Bryant
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- Cook and crumble the sausage. Drain any fat.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- Grate butter using the large holes of a box grater. Stir into flour mixture. Stir in cheddar cheese and sausage.
- Combine buttermilk and heavy cream. Pour over the flour mixture and use a rubber spatula to mix it in.
- Turn the dough out onto a lightly floured surface. Knead it gently a few times and then roll it out into a 1-inch thick rectangle. Use a sharp knife to cut into 12 squares. Place them in the freezer for 15 minutes.
- Place the biscuits on the prepared baking sheet and bake for 15 to 18 minutes.