Sausage Cheese Biscuits

Busy week! Not a lot of time for creativity, or coming up with new creations… so I am going to share one of my favorite breakfast recipes, Sausage Cheese Biscuits, a batch of which I whipped up this morning. This comes from the King Arthur Flour website. You can use any flour, obviously, but I favor King Arthur’s products for all of my cooking and baking, for their superb quality. (They also have a really great website with recipes, baking expert bloggers, and even a hotline for questions and problem-solving.) For the cheese, I use Tillamook extra-sharp, and for the sausage I prefer Saag’s Kielbasa.

One of the best things about these scone-like biscuits is the fact that they freeze well; you can shape them and freeze, unbaked, until you need them. Simply add five minutes to the normal baking time and you can bake them from frozen! (I freeze them in vacuum-sealed bags of two and four.)

Sausage cheese breakfast biscuits

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 (I use buttermilk)
2 cups cooked, sliced breakfast sausage links (1/2″ pieces)
1 cup diced cheddar cheese

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. 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.)
8. Bake the biscuits for 20 to 25 minutes, or until they’re a medium- to deep-golden brown.
9. Remove the biscuits from the oven, and cool them on a rack briefly. Serve warm.
Yield: 20 biscuits.

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