Cheesy Sausage Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 1/4 cups cold buttermilk (285ml)
02 -
1 pound sweet Italian sausage, casings removed (454g)
03 -
2 tablespoons unsalted butter, melted, for brushing (28g)
04 -
8 ounces sharp cheddar cheese, freshly grated
05 -
3/4 cup very cold unsalted butter, chopped into small cubes (170g)
→ Dry Ingredients
06 -
3 cups all-purpose flour (360g)
07 -
1 tablespoon baking powder (14g)
08 -
1 teaspoon salt
09 -
1 tablespoon packed light brown sugar (14g)
→ Seasonings & Fresh Herbs
10 -
1/4 teaspoon crushed red pepper flakes
11 -
1/2 cup scallions, thinly sliced, plus extra for topping
12 -
1 teaspoon garlic powder
13 -
1/2 teaspoon black pepper
# Instructions:
01 -
Cook the sausage over medium heat in a skillet. Break it into little chunks as it cooks. Once it's browned, let it cool completely.
02 -
Turn on your oven to 425°F, so it preheats. Line a large baking tray with parchment.
03 -
In a big bowl, stir together the flour, salt, brown sugar, baking powder, garlic powder, crushed red pepper, and black pepper until they're blended.
04 -
Cut the cold butter cubes into the mix using a pastry cutter until it looks crumbly. Stir in the cheese and cooled sausage next.
05 -
Stir in the buttermilk and sliced scallions. Mix until the dough sticks together and isn't dry—don't mix too much!
06 -
Scoop 1/3 cup portions of dough onto your parchment-lined baking tray. Leave a couple of inches between each mound. You'll get about 10 biscuits. Bake them for 14 to 16 minutes until golden.
07 -
Brush the baked biscuits with melted butter and sprinkle extra scallions on top if you'd like. Serve them warm and soft.
# Notes:
01 -
Keep all your cold ingredients really chilled for fluffier biscuits.
02 -
Leftovers freeze well—reheat them later at 350°F until warm.