White Cheddar Sausage and Sage Biscuits
White cheddar cheese, mixed with sage and sausage in layered buttery flaky biscuit? The result, a savory, hunger satisfying, biscuit packed with flavor. Did I mention it has cream cheese baked right into the middle? These biscuits have enough protein to keep hunger pains away all morning and they are oh so GOOD! This biscuit recipe is perfect for brunch, entertaining, or even as a weekly breakfast meal prep! Kids and adults to love this biscuit recipe! Give it a try and as always, I love to hear your thoughts.
Description
White Cheddar Sausage and Sage Biscuits
White Cheddar Sausage and Sage Biscuits
- 3 1/4 cup All Purpose Flour
- 2 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 8 tbsp Butter (cold-not salted)
- 1 tbsp Sage (Freshly chopped preferred or dried)
- 1 1/2 cup White Cheddar (Shredded or Diced (small). I did a combination of both.)
- 1 1/4 cup Buttermilk
- 2 cup Cooked Ground Sausage (Turkey or Pork)
- 5-6 tbsp Cream Cheese (I used whipped creamed cheese, easier to spread, but a block of cream cheese works fine as well.)
- 2 tbsp Salted Butter (topping)
- Flaky Sea Salt (Optional Topping)
Instructions
- Brown and chop your sausage. Set to the side.
- Grate/chop your cheese if you need to. Set to the side.
- Whisk together flour, baking soda, baking powder, black pepper, sage, and salt. Set to the side.
- Add 8 tablespoons of butter to the flour mixture. Grab your pastry cutter and mash it all together. If you do not have a pastry cutter, use a fork or pulse it in a food processor.
- Once the butter is chopped up and mixed with the flour mixture, add the cheese and sausage. Stir.
- Preheat oven to 425. Place parchment paper on a large baking sheet.
- Next slowly mix in the buttermilk with a wooden spoon. Add a little at a time.
- After the dough has been mixed, form into a ball onto a lightly floured surface. Kneed and fold the dough 3-4 times. Do not over kneed.
- With your rolling pin, roll the dough to roughly 1 inch thickness and in the shape of a square.
- Take a knife and cut into 4 sections and then cut across the biscuits twice, to make 12 squares.
- Take one square, lightly spread cream cheese on it. Take another square and put it on top of the square with cream cheese. Lightly press together but push it out lightly to make it a little bigger, try to keep it in the square form. Cut in half and place on the parchment paper. Continue to do this with all of the biscuits, until all squares have been put together. You should have a total of 12 layered squared biscuits.
- Once you have assembled your biscuits onto the parchment paper, cook at 425 for 15-20 minutes.
- Melt the salted butter in the microwave and lightly brush the tops of the biscuits once they come out of the oven. Sprinkle with flaky sea salt or kosher salt - optional step). Cool for a couple of minutes. Simply Enjoy!
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