Friday, August 26, 2011

Sausage Cheese Biscuits

No, not McD's anything anywhere near here.  That's not breakfast.

THESE are breakfast.  Or late night snack, or dinner, or really any old excuse to eat some dough-cheese-sausage goodness.

My sweet southern friend Emily, over at http://accidentalfarmwife.blogspot.com/ knows what she's doing when it comes to food.  I promise, some day, she and I are going to write a cookbook together.  Dixie and Yankee, ying and yang, all that.  Except for the whole okra part of the deal.

But I digress, again.

These biscuits are so good!  Simple to whip up, easy to modify, Emily says they freeze great, and I want one tomorrow morning, split with a fried egg sandwiched in there.  Anyone can pull one out of the freezer, heat it in the microwave or toaster oven, and have a protein/whole grain breakfast ready to go!

The sausage is up to you - I used kielbasa, Premio brand, from Costco.  You could use breakfast sausage, Italian sausage, or even ground beef seasoned as you like it.  It has to be RAW for this recipe.  It'll be ok, I promise.

The cheese is flexible, too.  Sharp cheddar is the best, but you could use swiss, colby, pepper jack, any cheese you prefer.

If you want it to increase the fiber amount, use at least half whole wheat flour.  Emily uses all whole wheat. 

And NOTE - the dough is really really sticky.  Don't add more flour!  Just flour your hands, or use a spoon to drop the biscuits on the baking sheet.  These are supposed to be moist.

This recipe makes 2 dozen good sized biscuits.  I would consider one biscuit a serving.

Sausage Cheese Biscuits

4 cups flour (half whole wheat, half white)
4 teaspoons baking powder
2 teaspoons salt
2 pounds uncooked bulk sausage of your choice
2 cups shredded cheese of your choice
2 1/2 cups milk

Preheat oven to 350 degrees.

Combine flour, baking powder and salt in a large bowl.  Add sausage and cheese, work it through the flour with your fingers.  Pour in the milk, and continue to mix with your hands until you have a very sticky dough.

Drop by golf-ball size amounts onto a parchment lined baking sheet.  Bake at 350 for 25-28 minutes, until tops are golden brown and sausage is cooked through.

5 comments:

  1. These look delicious!!! You're right; Emily is brilliant. I can't wait to buy a cookbook. I want mine signed by the authors! ;)

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  2. Do you know if she uses hard or soft wheat or a combination of the two? Thanks! :)

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  3. I don't know which wheat she uses - and I doubt it would matter too much. My favorite whole wheat flour is hard white - nicer than hard red, but more versatile than soft wheat. Hope that's helpful!

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  4. Making these yet again & thinking of my Sassy friend!

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