This recipe from King Arthur Flour website (http://www.kingarthurflour.com/) is delicious and a perfect accompaniment to eggs, grits, fresh fruit salad or even a bowl of soup. Or simply grab one on your way out the door; 10 to 15 seconds in the microwave will heat it up nicely. Don’t like sausage? Substitute crispy bacon or diced ham! Recipe says it yields 20 biscuits but I must have cut mine a little bigger because I only got 16. When they came out of the oven, I brushed melted butter on top. What I love about this recipe is they can be made ahead and frozen for later baking.
Sausage Cheese Biscuits
3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon Pizza Dough Flavor, optional (this is available at King Arthur Flour website and is highly recommended… it really makes this recipe!)
1/2 cup butter, cut in pats
1 cup yogurt or buttermilk or sour cream (low-fat is fine)
2 cups cooked, sliced breakfast sausage links (1/2" pieces)
1 cup diced or shredded cheddar cheese (sharp or extra sharp recommended)
Directions:
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. Don’t worry if mixture is a little crumbly… just work the crumbs in as you are patting and rolling out.
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 are 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. Brush with melted butter if you like. Serve warm.
TIP: Make now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you're ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They'll take maybe 5 minutes longer, since they're frozen.
God bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
Sausage Cheese Biscuits3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon Pizza Dough Flavor, optional (this is available at King Arthur Flour website and is highly recommended… it really makes this recipe!)
1/2 cup butter, cut in pats
1 cup yogurt or buttermilk or sour cream (low-fat is fine)
2 cups cooked, sliced breakfast sausage links (1/2" pieces)
1 cup diced or shredded cheddar cheese (sharp or extra sharp recommended)
Directions:
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. Don’t worry if mixture is a little crumbly… just work the crumbs in as you are patting and rolling out.
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 are 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. Brush with melted butter if you like. Serve warm.
TIP: Make now, bake later: these biscuits are a great candidate for the freezer. Simply make biscuits, shape, and place on a pan. Freeze, then transfer to a plastic bag for storage. When you're ready to bake, remove them from the freezer, place on a pan, brush with cream, and bake as directed. They'll take maybe 5 minutes longer, since they're frozen.
God bless,
For more recipes, visit my blog at:
http://whatscookinginmykitchen.blogspot.com/
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