Cheddar Sausage Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 pound sweet Italian sausage, no casings (454g)
02 -
3/4 cup ice-cold unsalted butter, diced into little cubes (170g)
03 -
8 ounces freshly shredded sharp cheddar cheese
04 -
1 1/4 cups chilled buttermilk (285ml)
05 -
2 tablespoons melted unsalted butter to brush over (28g)
→ Dry Ingredients
06 -
3 cups plain all-purpose flour (360g)
07 -
1 tablespoon tightly packed light brown sugar (14g)
08 -
1 tablespoon baking powder (14g)
09 -
1 teaspoon regular salt
→ Seasonings & Fresh Herbs
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon ground black pepper
12 -
1/4 teaspoon crushed red chili flakes
13 -
1/2 cup thinly sliced scallions, plus extra for garnish
# Instructions:
01 -
In a skillet over medium heat, cook the sausage, breaking it into little chunks as it browns. Leave it to cool down completely.
02 -
Heat your oven to 425°F and line a large baking sheet with parchment paper.
03 -
Whisk flour, brown sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes in a big bowl until evenly mixed.
04 -
Cut the butter into the dry mix using a pastry cutter until it’s crumbly. Stir in the shredded cheese and the cooked sausage.
05 -
Mix the scallions and chilled buttermilk into the dough. Stop as soon as no dry bits are left—don’t overmix!
06 -
Spoon dough onto your baking sheet using a greased 1/3 cup. Space them about 2 inches apart. You’ll get approximately 10 biscuits. Bake for 14 to 16 minutes or until golden.
07 -
Brush the fresh-out-of-the-oven biscuits with the melted butter, and add extra scallions if you like. They’re best served warm!
# Notes:
01 -
For the flakiest texture, keep your dairy ingredients super cold.
02 -
Store leftovers in the freezer and reheat at 350°F when you’re ready to enjoy.