Sausage Cheddar Buttermilk Biscuits (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 pound sweet Italian sausage, casings removed (454g)
02 -
3/4 cup very cold unsalted butter, cut into small cubes (170g)
03 -
8 ounces sharp cheddar cheese, freshly grated
04 -
1 1/4 cups cold buttermilk (285ml)
05 -
2 tablespoons unsalted butter, melted, for brushing (28g)
→ Dry Ingredients
06 -
3 cups all-purpose flour (360g)
07 -
1 tablespoon packed light brown sugar (14g)
08 -
1 tablespoon baking powder (14g)
09 -
1 teaspoon salt
→ Seasonings & Fresh Herbs
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon crushed red pepper flakes
13 -
1/2 cup scallions, thinly sliced, plus extra for topping
# Instructions:
01 -
Brown the sausage in a medium skillet over medium heat, breaking it into small pieces as it cooks. Set aside and let it cool completely.
02 -
Get your oven nice and hot at 425°F. Line a big baking sheet with parchment paper.
03 -
In a large bowl, whisk together flour, brown sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes until well combined.
04 -
Using a pastry cutter, work the cold butter cubes into the flour mixture until it looks like coarse crumbs. Stir in the grated cheese and cooled sausage.
05 -
Pour in the cold buttermilk and sliced scallions. Mix just until you've got a stiff dough with no dry spots - don't overmix!
06 -
Using a greased 1/3 cup measure, drop mounds of dough onto your prepared baking sheet, leaving about 2 inches between each biscuit. You'll get around 10 big biscuits. Bake for 14-16 minutes until golden brown.
07 -
Brush the hot biscuits with melted butter and sprinkle with extra scallions if you like. Serve them while they're still warm and fluffy!
# Notes:
01 -
Keep all your dairy ingredients super cold for the flakiest biscuits
02 -
These freeze beautifully - just reheat in a 350°F oven when ready to eat