Thursday, May 6, 2010

Sausage Cheese Biscuits

This recipe popped up in my e-mail quite a while ago. As soon as I saw it I knew that someday I would make it, I just had no clue when. Before I tore my kitchen apart, for painting, the other day I wanted to bake one last thing. These came to mind for their simplicity and flavors. I did what I like to do best. Baked them up and shipped them out. My co-workers really enjoyed them.

These biscuits (or scones if you prefer to make them sound fancy) are definitely easy to make and can be done in just a few minutes. If you prefer the simplicity of a big flaky biscuit than these are definitely for you. If you like a little more flavor and zing I would suggest adding some garlic and even a dash of Tabasco sauce. These are simple, delicious, and beautiful. Enjoy.

Sausage Cheese Biscuits
adapted from King Arthur Flour

Yield: 20 biscuits

3 cups (12 3/4 oz) King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon
Pizza Dough Flavor, optional
1/2 cup (1 stick) butter, cut in pats
1 cup (8 oz) yogurt, buttermilk, or sour cream (low-fat is fine)
3/4 pound breakfast sausage links, cooked and sliced in 1/2" pieces
1 cup (4 oz) diced cheddar cheese

Preheat the oven to 425°F.

In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats. Work in the butter till the mixture is crumbly.
Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
Mix just till everything is evenly moistened.

Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick. Cut the dough into twenty 2" squares.

If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.

Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.


Julie said...

Sounds perfect to make ahead for breakfast on the run!

Jenny said...

Quite easy in a hurry morning. I would love to try baking sausage cheese biscuits :D. I wish this will make my day perfect! Thanks.

Katy ~ said...

Love breakfast treats. Adding this to my to-do stash. thanks for a delicious post so that we may enjoy it as well,

Mary Bergfeld said...

These sound perfect for a busy morning. This is my first visit to your blog. I had intended only to say hello, but stayed far longer than I planned. I like your recipes and the tone of your blog. I hope you are having a wonderful day. Blessings...Mary

Liz Revit said...

These biscuits look delicious!

Debbi Does Dinner Healthy said...

Oh, these sound wonderful! I just found your blog, you have a ton of great recipes, thanks!

Cat said...

Wow! These look sooo yummy. In the UK, we call biscuits "scones" and ours are plain and boring. Nothing like your great ones! I'm a long time reader of your fabulous blog, but first time follower as I've only just opened a blogger account and set up a blog ( I just hope mine is as great as yours! :)

Diane Pruitt said...

Going to be sure and take recipe on our next camping trip -

Josh Smith said...

This is defiantly a recipe that i would love to try. i give this 2 thumbs up on breakfast on the go.

Jannett said...

This would be great for a fast breakfast....did you try to freeze them?? :)

Teaira said...

Do these need to be refrigerated?

Nicole said...

These look SO GOOD. I love cheesy biscuits, sausage makes it even better!