Sausage and Cheese Biscuits
I wanted the nostalgia of sausage balls this holiday season, but I didn't want plain sausage balls. I've had a couple of weeks off before I get crazy busy again, and I wanted to put this time to good use, baking new things.
These sausage and cheese biscuits taste a lot like the real deal sausage balls, and they even look similar, just much, much larger. The flavors of the sausage balls I treasure are there, but the insides are much lighter and fluffier than that of a typical sausage ball. Slathered with a little butter on the tops, we had a nice post-Christmas breakfast with all of the nostalgic flavors I desired.
Sausage and Cheese Biscuits
yields ~9 biscuits
- 1 1/2 cups bread flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper
- 1/4 red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup unsalted butter, cold and cut into pieces
- 1/2 pound breakfast sausage, cooked
- 3/4 cup sharp cheddar cheese, diced into small chunks
- 2/3 cup yogurt
- 2 tablespoons milk
- heavy cream, for brushing tops
- Preheat oven to 425º. Line a baking sheet with a silicone baking mat or parchment paper.
- Combine the flour, baking powder, soda, salt, and spices in a medium sized bowl.
- Cut the butter into the flour mixture until pea size chunks remain.
- Fold in the sausage and cheese.
- Mix in the yogurt and milk.
- Roll the dough out on a lightly floured surface until about 1/2" thick.
- Use a large circular biscuit cutter to cut out biscuits and place on baking sheet.
- Brush tops with heavy cream.
- Bake for 20 minutes until biscuits are golden brown.
adapted from King Arthur Flour