Cheddar-Sausage Biscuits

These biscuits are to die for. To. Die. FOR.

Out of the oven they are flaky, cheesy, buttery, and just a little salty from the pieces of sausage. We topped ours with fresh homemade strawberry jam and I thought I was floating on a buttery cloud.

They would be fabulous cut in half with a fried egg as an easy breakfast idea!

I really had to practice self-control because my mind told me to eat 10 of them (I only had 2 in one sitting, I promise).

If you are looking for a delicious breakfast that will impress... This is for you!

Recipe adapted from Brown Eyed Baker.

For the Biscuits:
3 cups all-purpose flour
1 Tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, chilled and cut into cubes
1 pound cooked breakfast sausage links, cut into pieces
8 ounces extra sharp cheddar, diced into small cubes
1 cup sour cream
1 Tablespoon whole milk
2 Tablespoons unsalted butter, melted

Preheat the oven to 425 degrees and line a large baking sheet with parchment paper, set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the cubed butter and either using a pastry cutter or your hands, cut the butter until it resembles the size of a pea. Stir in the sausage and cheese.

Add in the sour cream and milk and stir gently until the dry ingredients are moistened. Knead a few times with your hands to bring the dough together in the bowl.

Turn the dough out on to the parchment lined baking sheet and pat (or roll) out into an 8x10" rectangle. Cut the dough into 12 squares, separate, and place 1 inch apart on the parchment paper. Brush the tops with half of the butter mixture and bake in the oven for 20-25 minutes.

 

1-2 minutes before the biscuits are done, brush with the rest of the butter mixture. Remove from oven and let cool slightly.

These biscuits are best served the day they are made, but they can also be stored in an airtight container, in the refrigerator, for about 3 days.

Enjoy everyone and happy Monday!