SAUSAGE SAGE BISCUITS
For an easy, savory breakfast treat, browned sausage and sage are folded into biscuit dough that's cut into squares. A generous grinding of black pepper in the mix and on top adds a bit of kick. The flaky biscuits are delicious on their own or stuffed with eggs: Scrambled, fried or poached are all great, but so is egg salad. If you'd like, you can garnish the biscuits with whole sage leaves. Simply brush the unbaked squares with a little melted butter, gently press on a sage leaf, and brush the leaf with a little more butter before baking.
Provided by Genevieve Ko
Categories dinner, quick breads, side dish
Time 1h
Yield 20 biscuits
Number Of Ingredients 10
Steps:
- Put the sausage in a large cast-iron or other heavy skillet. (If it's in links, squeeze it into the pan, and discard the casing.) Turn the heat to medium and cook, stirring and breaking the sausage into tiny bits, until browned and cooked through, about 8 minutes. If the sausage sticks to the pan, add 1/2 teaspoon neutral oil. Remove from the heat and cool to room temperature. You should have a scant 2 cups cooked sausage bits.
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt and pepper.
- Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form with some peanut-size pieces remaining. Toss in the chopped sage and sausage until evenly coated. Add the buttermilk and mix with a fork until no dry bits remain and mixture forms a mass.
- Lightly flour a work surface and turn the dough out onto it. With lightly floured hands or rolling pin, pat or roll the dough into an 8-by-10-inch rectangle (about 1/2-inch thick). Using a sharp knife or bench scraper, cut the dough into 2-inch squares. Put on the prepared sheet, spacing 1 inch apart.
- If the dough has softened, refrigerate or freeze until stiff. Brush the tops of the dough squares with butter and press a sage leaf onto each. Grind pepper on top.
- Bake until well risen, and the edges are just beginning to brown, about 20 to 25 minutes.
- Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 242 milligrams, Sugar 1 gram, TransFat 0 grams
HOMEMADE SAUSAGE CHEDDAR BISCUITS
Homemade Sausage Cheddar Biscuits are delicious, flaky homemade biscuits. They're packed with sausage and cheese for an easy on-the-go breakfast.
Provided by Paula
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Grease a baking pan.
- Cook and drain sausage.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the butter and, using a pastry cutter, fork, or your fingers, cut the butter into the dry ingredients until the mixture has pea-sized crumbs. Stir in the sausage and cheese (and green onions if you're adding them.)
- Add the buttermilk and combine. I find it easiest to use a fork to gently stir the mixture until all of the dry ingredients are moistened. Then, use your hands to knead the mixture a few times in the bowl to bring the dough together.
- Turn the dough out onto a parchment-lined counter and pat into an 8x10-inch rectangle. Cut the dough into 12 squares.
- Transfer the biscuits to the baking pan, leaving 1-inches between each biscuit. Brush the tops of each biscuit with the melted butter.
- Bake until the biscuits are golden brown, about 18 to 20 minutes.
Nutrition Facts : Calories 402 kcal, Carbohydrate 25 g, Protein 14 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 74 mg, Sodium 703 mg, Sugar 1 g, ServingSize 1 serving
SAUSAGE AND CHEDDAR CHEESE DROP BISCUITS
Make and share this Sausage and Cheddar Cheese Drop Biscuits recipe from Food.com.
Provided by Amy Lee
Categories Breads
Time 1h30m
Yield 38 Biscuits, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cook sausage in Frying pan until browned, do not drain, and set aside.
- grate cheese and set aside if grating.
- Mix Bisquick and milk until dough forms a ball.
- knead the Sausage and grease, Cheese and Garlic into dough ball.
- Seperate dough into 1 1/2 inch dough balls.
- Drop on cookie Sheet.
- Bake on ungreased cookie sheet for about 15min or until golden brown on tops.
CHEDDAR BISCUIT BREAKFAST SANDWICHES
Steps:
- For the biscuits: Preheat your oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Stir together the flour, baking powder, garlic powder and salt in a large bowl. Add the butter and snap and rub it in until the butter is pea sized. Stir in the Cheddar and chives, then make a well in the center and add in 1 1/4 cups of the buttermilk. Stir until just combined.
- Using a large tablespoon or a 1/4 cup ice cream scoop, scoop 9 biscuits onto your prepared baking sheet. Place the biscuits in the fridge while you prepare the eggs.
- For the eggs: Place a nonstick skillet over medium heat and add the sausage meat. Cook, breaking it apart with a wooden spoon, until golden brown and cooked through, 8 to 10 minutes. Remove the sausage from the pan and set aside.
- Lightly grease a 9-inch square baking pan with cooking spray. Beat the eggs and milk together in a large bowl. Season with the salt and pepper. Add the Cheddar and dill and pour into the prepared pan. Scatter over the cooked sausage and tomatoes.
- Retrieve the biscuits from the fridge and brush with the remaining 2 tablespoons of buttermilk. Bake the biscuits and the eggs for 15 minutes, then remove the eggs from the oven and set aside to cool slightly. Rotate the biscuits and continue baking until golden brown, 5 to 10 minutes.
- Cut the eggs into 9 equal pieces. If serving right away, split the biscuits in half and sandwich in the eggs. If prepping ahead, transfer the eggs to a resealable container and place in the fridge. Cool the biscuits to room temperature and transfer to a resealable container or zip top bag and place in the fridge. Both can be stored for up to four days. To reheat, simply reheat in the microwave. Biscuits can also be split and lightly toasted in the toaster.
CHEDDAR SAUSAGE BISCUITS
Steps:
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use a whisk to sift together flour, baking powder, salt, and baking soda.
- Add grated butter, mix until evenly distributed.
- To the bowl add sausage, cheese and chives, mix well.
- Make a well in the center adding buttermilk. Mix thoroughly. Turn out onto a lightly floured non-stick surface. Turn a couple of times to bring together and lightly coat with flour.
- Press into roughly a 9 x 9 inch square around 1-inch thick. Use a sharp knife dipped in flour to cut into 12 even squares.
- Place squares side by side on baking sheet. Brush tops with melted butter or cream.
- Bake for 18-20 minutes or until golden and puffed.
- Serve immediately brushed with additional butter, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 399 kcal, Carbohydrate 26 g, Protein 14 g, Fat 26 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 73 mg, Sodium 801 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 11 g
SKILLET CHEDDAR BISCUITS AND SAUSAGE GRAVY
You might already have a biscuits and gravy recipe, but once you try our easy, all-in-one-skillet version with Cheddar-spiked biscuits, you'll wonder why you haven't been making it this way all along!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In medium bowl, stir together Bisquick™ mix and the 1/2 cup milk; stir until well mixed. Stir in cheese. Set aside.
- In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink.
- Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat.
- Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy.
- Bake 14 to 16 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 480, Carbohydrate 21 g, Cholesterol 75 mg, Fat 4, Fiber 0 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Servings, Sodium 980 mg, Sugar 4 g, TransFat 0 g
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