Cheese Sausage Biscuit (Printable Version)
# What You'll Need:
→ Add-Ins
01 -
120 ml milk or buttermilk
02 -
450 g cooked and crumbled breakfast sausage
03 -
115 g cheddar cheese, shredded
→ Dough Base
04 -
113 g cold unsalted butter, chopped up
05 -
1 g black pepper
06 -
2 g garlic powder
07 -
3 g salt
08 -
13 g baking powder
09 -
250 g all-purpose flour
# Steps to Follow:
01 -
After baking, let these biscuits sit for a couple of minutes, then dig in while they're still nice and toasty.
02 -
Pop the cut biscuits onto your lined baking tray, keeping some space between each one. Stick them in the oven for about 12 to 15 minutes, until you notice they turn a lovely golden color and they're cooked through.
03 -
Dust a surface with a bit of flour and plop the dough on. Gently pat it into a thick rectangle, then use a cup or round cutter to stamp out biscuit shapes as close together as you can.
04 -
Pour your milk (or buttermilk if you want) over the mixture. Stir it all just until the dough comes together. Don’t overdo it or you’ll lose the light layers.
05 -
Toss in the cheddar and sausage. Mix until everything’s dotted throughout your dough but don’t mix too much.
06 -
Drop the cold butter pieces into the bowl with your dry stuff. Mash them in with a fork or pastry blender until the mix looks a bit chunky, with bits around the size of peas.
07 -
Grab your big bowl. Toss together flour, baking powder, garlic powder, salt, and the pepper. Give it a good whisk so everything’s mixed up.
08 -
Fire up the oven to 220°C first thing. Line a baking tray with some parchment or a silicone mat so nothing sticks.
# Additional Tips:
01 -
Want flakier biscuits? Keep your butter real cold and handle the dough as little as you can.
02 -
You can swap milk with buttermilk if you want these even softer and richer.