BUTTERMILK SAUSAGE-CHEESE BISCUITS

Ingredients

2 c gf all-purpose flour

Plus 1/2 c extra flour for dough and for rolling dough

2 t baking powder                                                                

1/2 t baking soda

1/4 t salt                                             

8 T cold, unsalted – infused butter* – cubed

1 c cold, well shaken buttermilk – use additional as needed        

1 – ½ c breakfast sausage, cooked and crumbled

1 c fontina or cheddar or gouda or gruyere cheese, grated

Method

Preheat oven to 475 degrees

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Use a pastry blender to work the butter into the dry mixture to create pea sized lumps

Stir the buttermilk into the flour / butter mixture until the dry mix is moistened

Use additional buttermilk as needed adding 1 T at a time

Do not overmix!  Dough will be sticky!

Prepare work surface with a couple tablespoons of rolling flour

Arrange a layer of the sausage and cheese on the floured work surface

Transfer the dough, placing the dough directly over the sausage and cheese

Gently press the dough into the sausage and cheese and begin to fold the dough over the surface working the sausage and cheese into the dough

Dust lightly with flour as needed

Roll the dough to about an inch and half thickness

Cut with biscuit cutter, pressing down and lifting up – avoid turning the cutter.

Brush the biscuits with melted butter or additional buttermilk

Bake on parchment lined sheet for 12 – 15 minutes.

Remove to cooling rack.

Serve warm

Yield:  18 biscuits

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