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Sausage and Sage Biscuits

Author: Adapted from Big Food Big Love by Heather L. Earnhardt

Ingredients

  • 3 ¼ cups all-purpose flour
  • 1 ½ tbs granulated sugar
  • 1 tbs plus 1 tsp baking powder
  • 1 ½ tsp kosher salt
  • 1 tsp baking soda
  • Pinch of cayenne
  • 12 tbs unsalted cold butter, cut into chunks
  • 8 oz cooked and cooled ground breakfast sausage
  • 4 oz sharp cheddar cheese, grated
  • ¼ cup chopped fresh sage
  • 1 ¼ cups buttermilk, chilled
  • 1-2 tbs unsalted butter, melted, for brushing

Instructions

  • Preheat your oven to 425 F and line a baking sheet with a silpat or parchment paper.
  • In a large mixing bowl, gently combine the flour, sugar, baking powder, salt, baking soda, and cayenne. Add the chunked cold butter and use a pastry blender in only up-and-down motions to incorporate the butter with the flour mixture. It’s ready when the butter is the size of peas. Now add the sausage, cheese, and sage. Pour the buttermilk over all and use a rubber spatula to quickly and gently combine the mixture. Knead with your hands for no more than a minute to get the last straggly bits to incorporate.
  • Turn the dough onto a lightly floured clean surface and pat into a 1 ½-inch thick rectangle. Use a sharp knife to cut 12 even squares. Transfer them to the prepared baking sheet, pretty close together as this will encourage them to rise up and not out.
  • Brush the tops generously with melted butter, then immediately transfer to the oven. Bake 13-16 minutes, or until cooked through. Use the tap test to determine doneness: they should feel firm but springy when tapped on top. If they are squishy or are moving side to side easily, they aren’t done yet.
  • Let cool until you can handle them, then serve. They are tasty at room temperature as well.

Notes

Recipe is adapted from Big Food Big Love by Heather L. Earnhardt. I think this is the most perfect Christmas week recipe to share, as they would be an ideal Christmas morning brunch, either as a stand-alone or part of a bread basket if you prefer a more blowout spread. They so remind me of my family’s Christmas Morning Sausage Ball tradition (which if you’re wondering, is mixing together 3 cups Bisquick, 12 oz grated sharp Cheddar, and 1 lb raw breakfast sausage, casings removed. Roll into little balls, plop on greased baking sheets and bake for 15 minutes at 350 F). I scaled down Earnhardt’s recipe and streamlined it for home cooks, as this is a restaurant-inspired cookbook. Delicious!