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These drop biscuits feature a perfectly balanced blend of sharp cheddar and Italian sausage wrapped in a flaky, tender buttermilk crust. Simple mixing and dropping makes them a breeze to prepare - no rolling or cutting required. Each bite delivers rich, savory flavors in a golden-brown package.
The secret to achieving the perfect flaky texture lies in using ice-cold butter and buttermilk, while handling the dough minimally. Those precious butter pockets create delicate layers during baking that make each biscuit irresistibly tender.
Key Ingredients
- Italian Sausage: Select premium sausage with visible seasonings for best flavor
- Sharp Cheddar: Freshly grated aged cheddar provides optimal melting
- Buttermilk: Creates tenderness and tang. Substitute with milk plus lemon juice if needed
- Butter: Keep very cold until use for flakiest results
- All-Purpose Flour: Spoon into measuring cups for accurate amounts
- Baking Powder: Fresh powder ensures proper rise
- Green Onions: Adds fresh flavor contrast
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Step-by-Step Method
- Step 1:
- Brown sausage in unheated skillet for optimal fat rendering and flavor development
- Step 2:
- Prep butter by dicing and chilling in freezer temporarily
- Step 3:
- Heat oven with rack centered for even baking
- Step 4:
- Combine dry ingredients thoroughly
- Step 5:
- Cut butter into flour mixture until pebbly texture forms
- Step 6:
- Incorporate cheese, coating with flour mixture
- Step 7:
- Add cooled sausage evenly
- Step 8:
- Pour in cold buttermilk and add green onions
- Step 9:
- Fold ingredients together gently
- Step 10:
- Drop portions using greased measuring cup
- Step 11:
- Leave surface textured for crispy peaks
- Step 12:
- Bake until golden, rotating once
Serving Suggestions
These versatile biscuits complement any meal. Serve split for breakfast sandwiches, alongside soups and stews, or as a hearty snack option.
Storage and Make-Ahead
Portioned dough freezes beautifully - arrange scoops on a tray, freeze solid, then transfer to storage bags. Bake directly from frozen, adding extra time as needed.
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Traditional biscuit-making requires patience and attention to detail. Taking time with each step ensures consistently excellent results that honor classic technique.
The winning combination of crispy cheese edges and tender centers makes these biscuits a standout addition to any meal. Their rustic appearance and rich flavor profile deliver satisfaction in every bite.
Frequently Asked Questions
- → Can I prepare these biscuits ahead of time?
- Sure! You can make and cut out the dough a day in advance. Keep it in the fridge, covered, until ready to bake.
- → Why does the butter need to be cold?
- Cold butter helps make the biscuits flaky by forming steam pockets while they're baking.
- → Is freezing these biscuits an option?
- Absolutely! Freeze the uncooked biscuits for up to three months. Bake them straight out of the freezer—just add 2-3 minutes.
- → Can I swap the cheddar for another cheese?
- Definitely! Try Gruyere, Colby, or even Pepper Jack for a tasty twist.
- → What can I use if I don't have buttermilk?
- Just combine 1 tablespoon of lemon juice with a cup of regular milk. Let it sit for about five minutes, and you're good to go!