Cheddar Sausage Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 1/4 cups chilled buttermilk (285ml)
02 -
8 oz sharp cheddar cheese, grated fresh
03 -
2 tbsp melted unsalted butter for brushing (28g)
04 -
1 lb sweet Italian sausage, casing removed (454g)
05 -
3/4 cup very cold unsalted butter, diced (170g)
→ Dry Ingredients
06 -
1 tbsp packed light brown sugar (14g)
07 -
1 tsp salt
08 -
3 cups all-purpose flour (360g)
09 -
1 tbsp baking powder (14g)
→ Seasonings & Fresh Herbs
10 -
1/2 tsp black pepper
11 -
1 tsp garlic powder
12 -
1/4 tsp crushed red pepper flakes
13 -
1/2 cup finely sliced scallions, plus a bit extra for garnish
# Instructions:
01 -
Throw the sausage into a skillet over medium heat. Crumble it as it cooks and let it brown. Once done, set aside to cool down all the way.
02 -
Crank your oven up to 425°F. Get a big sheet pan and line it with parchment paper.
03 -
In a big mixing bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes till they’re evenly mixed.
04 -
Take your cold butter cubes and, with a pastry cutter, work them into the flour mix until crumbly. Add the cheese and the sausage (cooled) into the mix after that.
05 -
Pour the cold buttermilk and scallions into the bowl. Gently mix everything until there’s no dry flour left, but stop as soon as it comes together—don’t overdo it!
06 -
Scoop dough with a greased 1/3 cup and plop onto the prepared sheet, leaving about 2 inches between each. You should end up with around 10 big biscuits. Pop them in the oven for 14–16 minutes until they turn golden.
07 -
Brush the freshly baked biscuits with the melted butter. If you want, sprinkle some extra scallions on top. Serve while warm and soft!
# Notes:
01 -
Keep all your dairy items cold as possible— it makes the biscuits flakier!
02 -
These store wonderfully in the freezer. Reheat in a 350°F oven when needed.