Dense and moist, these scone-like biscuits are always a hit and a special breakfast treat. Maybe it’s the salty-sweet flavor combination, or just the little specks of sausage and cheese that lure you to eat just one more… If it makes you feel healthier, you can use turkey breakfast sausage rather than pork.
12 oz. bulk sausage
3 1/4 C. flour
1/2 C. sugar
2 ½ tsp. baking powder
3/4 C. butter or margarine
1 1/2 C. shredded cheddar cheese
3/4 c. buttermilk
Preheat the oven to 375 º. Cook the sausage until no pink remains, then drain on paper towels and break into small particles (a food processor is fastest, or a hand-held pastry blender works, too). In a large bowl, stir together the flour, sugar, baking powder and cut in the butter/margarine with a pastry blender (or, you can do this step with the food processor after you remove the sausage, and finish the recipe using the food processor) until the mixture is coarse and crumbly. Stir in the cheese and sausage, then add buttermilk all at once and blend until everything’s moistened. Turn this (wet) dough onto a floured surface and knead briefly, then pat into a layer that’s 3/4″ thick. Cut with a 2 1/2″ biscuit cutter (or a drinking glass) and arrange the biscuits on a baking sheet covered with parchment paper. Bake about 15 minutes or until golden. Cool on a wire rack. Makes about 1 ½ dozen. Freezes well.
Kitchen Hint: I don’t keep buttermilk around, so I either use commercial dry buttermilk powder, found in the baking aisle, or I stir 1 T. vinegar into the 3/4 C. of milk and wait a few minutes for it to thicken.