It’s the weekend, and you’re low on funds, yet you still want a good-ish breakfast. What do you do? You grab a leftover tube of sage sausage and cheddar cheese scraps, and make these sausage and cheddar biscuits. I found the recipe on King Arthur Flour’s website and decided to give it a try. The article that preceded the recipe kept going back and forth between calling them biscuits and scones. After eating them, I prefer to call them sausage and cheddar biscuits.
The original recipe gave you the option of using yogurt, buttermilk, or sour cream. I’m a big fan of buttermilk in my recipes, but not only was I out of buttermilk; I was out of milk, and couldn’t even make a substitute. I was kicking myself for never getting around to buying the dry buttermilk powder, which is slowly approaching “must have” status for my pantry. I did however have sour cream; something I’ve never tried before, so I was excited to see how they would turn out. It also called for sliced breakfast links, but instead I fried four large patties of my sage sausage and cut them into chunks. I may have eaten a few pieces while chopping too.
The dough was a bit dry, like really dry, so I grabbed what little coffee cream I had left in the refrigerator, and added just enough to make a consistency I was familiar with. This required me to knead the dough a little longer than you should, because you should never overwork your biscuit dough, or pie crust dough for that matter. There’s a good chance that it will become tough. Anyway, I plowed through, and put the biscuits in the oven. I got a little excited at looking at all those chunks of cheese. Unfortunately, most of the cheese oozed out onto my silicone mat! I was a bit bummed, but tried them anyway. They tasted good, but they were a bit dry and tough. I did find one biscuit that had a chunk of cheese inside and it was super yummy! I was planning to eat my way through the biscuits looking for more chunks of cheese, but then realized that I had to share them. I do like this recipe enough to try it again. Correction, I like the idea of this recipe enough to try it again, but next time I will use my own buttermilk biscuit recipe, and use shredded cheddar cheese instead.
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, cut into small pieces
- 1 cup sour cream
- 2 cups cooked, (sliced sage sausage (1/2" pieces), or whatever breakfast sausage you prefer)
- 1 cups sharp cheddar cheese
Preheat the oven to 425°F. Line a baking sheet with parchment paper or silicone baking sheet. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add the butter and using a fork or pastry blender, combine until the mixture has turned into crumbly and the butter is in pea sized pieces.
Add the sausage and cheese, making sure it’s combined thoroughly. Add the sour cream and mix until just combined. Transfer the dough to a lightly floured work surface. Pat the dough into an 8″ x 10″ rectangle about 3/4″ thick. Cut the dough into twenty 2″ squares. Place the biscuits about one inch apart on the baking sheet. You may need two. 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 for about five minutes. Serve warm.
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