Sausage Cheese Biscuits
Sausage Cheese Biscuits
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| Yield: | 20 biscuits |
Ingredients
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon Pizza Dough Flavor, optional
- 1/2 cup butter, cut in pats
- 1 cup yogurt, buttermilk, or sour cream (low-fat is fine)
- 2 cups cooked, sliced breakfast sausage links (1/2" pieces)
- 1 cup diced cheddar cheese
Directions
1) Preheat the oven to 425°F.
2) In a medium-sized mixing bowl, combine the flour, baking powder, baking soda, salt, and Pizza Dough Flavor. Add the butter, cut in pats.
3) Work in the butter till the mixture is crumbly.
4) Add the sausage and cheese, mixing to distribute. Add the yogurt, buttermilk, or sour cream.
5) Mix just till everything is evenly moistened.
6) Transfer the dough to a piece of parchment or a lightly floured work surface. Pat and roll it into an 8" x 10" rectangle about 3/4" thick.
7) Cut the dough into twenty 2" squares.
8) If you've been working on parchment, simply lift the parchment onto a baking sheet. Separate the biscuits so there's about 1" between them. If the biscuits aren't on parchment, space them on a lightly greased baking sheet, leaving about 1" between them.
9) Bake the biscuits for 20 to 25 minutes, or until they're a medium- to deep-golden brown.
10) Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.
Yield: 20 biscuits.
Reviews
03/31/2012
- 02/21/2012
- AMAZING! I made them with sour cream and a bit of 1% milk ? to get the dough wet enough to work with. Many thanks to reviewer who recommended using garlic powder. I do not have pizza dough flavor so I used 1 tsp garlic instead. Also, they were ready in about 15 minutes. They do not need frills ? I used generic shredded cheddar cheese and 1 cup vegetarian sausage. I have been hesitant to make cheddar biscuits because so many recipes call for high quality sharp cheddar but it is not something I have on hand. I cooked them for a brunch and was a little nervous because my sister does not ?love? sausage ? even she thought they were fantastic and requested the recipe. I will try them next time with turkey sausage to see if there is much of a difference but these are by far the best biscuits I have ever made. Based on my family?s reaction they will probably be a staple at our monthly brunch. The mix makes a lot, which is great because I froze what I did not need and have some for later. Thanks for the wonderful recipe.
- 02/18/2012
- I made half of the recipe to go with dinner, and these are great, even though I left out the sausage. I added just a little more cheese than called for. I vote for separating them on the cookie sheet. This allows some of the cheese to run out and get brown and crisp on the pan. I used homemade plain yogurt, and I had to add about 2 tbls of water to the dough. everybody loved 'em.
01/22/2012- Similar to a few others, I had a lot of difficulty with this, and I am an experienced baker. I measured exactly the way that is shown in the video, and used all of the right ingredients. My dough was so dry it wouldn't hold together at all, I added more buttermilk but it was still very dry. They were dry and overdone being baked a little over 20 minutes. :(
- 01/22/2012
- A Christmas morning favorite. I use leftover baked ham cut in tiny cubes instead of sausage. Don't use deli thin slices, they're too watery. Spend a little extra on the cheese and get some Cabot's Seriously Sharp Cheddar.
- 01/08/2012
- These biscuits were delicious and I am going to make them again to serve with soup at my next bookclub. One question, I only had Greek yogurt but the mix was still so dry after adding it I had to add a cup of fat-free milk to get it to come together. Can I assume that if I use regular yogurt/buttermilk/sour cream as stated in the recipe then I won't have this problem? I also found that they browned about 5 mins faster than the recipe which was maybe my oven.
It sounds like you may have too much flour in the recipe. We recommend measuring flour this way: http://www.kingarthurflour.com/recipe/measuring-flour.html. The Greek yogurt shouldn't be making such a big difference. If you have specific questions, please give us a call on the Baker's Hotline and we'll be happy to help! ~Mel
- 11/06/2011
- OMG! Can't get any better than this. I use buttermilk in the batter and Jimmy Dean's fully cooked breakfast sausage (I cut up the links and do a little pan fry first). Also use Cabot's sharpest cheddar cheese diced. Sometimes the cheddar oozes out a little and there's little crunches around the edges of the biscuit! So good that I have to double the recipe so there will be some to freeze before the family gobbles them all up when fresh. My mom just pops one in the micro in the morning and has it with her tea for breakfast. Or fry an egg and put inside the warmed biscuit. It doesn't get any better than this.
- 03/10/2011
- I found these biscuits dry and at 23 minutes they were over cooked. That last part is my fault I should have checked them sooner and next time I'll begin checking them at 15 minutes.
The dryness though, I also attribute to not enough moisture originally. If I try them again, and I probably will since so many others liked their results, I'll have additional buttermilk, sour cream or milk on hand just in case. At one cup of buttermilk my dough really seemed to dry and crumbly.
I am sorry to hear of your difficulty. The dryness may be related to the way you measured the flour. Here is the method we use in all of our recipes: http://www.kingarthurflour.com/recipe/measuring-flour.html Frank @ KAF.
- 10/31/2010
- I tried this recipe after trying on I found in "Everyday with Rachel Ray" magazine. I like that one but it was missing something. I wnet on line and found this one and tried it right away! I used buttermilk and granulated garlic because I didn't have Pizza Dough Seasoning. They turned out great! I just took them our of the oven and am munching on one as I type this review. My 18 yr old sone loved the first version. I can't wait until he tastes these!
- 10/20/2010
- I thought I'd make eggs to eat with the biscuits, but they were so good I just ate them as is. I halved the recipe and used sour cream. The resulting mixture was too dry and crumbly so I added a bit of milk so it would hold together. I wasn't sure if they would hold, but they did and they were phenomenal. Next time I'll make the full recipe and freeze half.
