I eat oatmeal for breakfast religiously. It’s quick and easy to prepare and super satisfying after a morning walk and mug of coffee. But lately, I’ve been indulging in something more decadent – namely, sausage and cheese biscuits.
The buttery blocks are delicious as is but even better split and stuffed with scrambled eggs. Similar to bacon and cheddar biscuits, you can customize the add-ins to your liking. Feel free to sub in chopped fresh herbs for the green onions and use whatever semi-hard cheese you please. You can’t go wrong.
P.S. I finished watching Kingdom (a recent obsession) on Sunday. The final episode was a real tearjerker. 😥 I’ve since moved on to a lighter show – Emily in Paris – which is not as enthralling but entertaining nonetheless.
Recipe adapted from Damn Delicious.
- 1½ teaspoons olive oil
- ½ pound breakfast sausage, removed from its casing (see notes*)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon sea salt
- ½ teaspoon baking soda
- ¼ teaspoon freshly ground black pepper, plus more for finish
- 1 green onion, thinly sliced
- ¼ cup grated medium white cheddar cheese
- ¼ cup grated Monterey Jack cheese
- 6 tablespoons frozen unsalted butter, grated
- 1 cup buttermilk, divided (see notes**)
- In a large fry pan, heat olive oil over medium-high heat. Add the sausage and brown, breaking it into small pieces with a spoon. Remove sausage from pan and set aside on paper towels to drain.
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, baking soda and pepper. Add the prepared sausage, green onion, cheddar and Monterey Jack cheese, and butter and stir to combine.
- Reserve 2 tablespoons of buttermilk for finish. Add the remaining buttermilk to the dry mixture and stir until just combined.
- Turn out dough onto a lightly floured work surface and pat into a 1"-thick rectangle. Fold the dough in half, turn it 90 degrees and pat into a 1"-thick rectangle. Repeat the process 2 more times, flouring your work surface as necessary to prevent sticking.
- Using a sharp knife or bench scraper, cut the dough into 6 smaller rectangles and transfer to the prepared baking sheet. Freeze biscuits for 15 minutes.
- Remove biscuits from the freezer and brush tops with reserved buttermilk. Sprinkle with pepper.
- Bake for 18-20 minutes until golden brown. Serve warm or at room temperature.
**I rarely buy buttermilk because it's so easy to make with ingredients you likely have on hand. Just pour 1 tablespoon lemon juice or white vinegar in a measuring cup and add enough milk to hit the 1-cup line. Let the mixture sit at room temperature for 5-10 minutes until curdled.
