Cheddar Sausage Fluffy Treats (Print Version)
# Ingredients:
→ Meat & Dairy
01 -
1 pound mild Italian sausage, without casings (454g)
02 -
3/4 cup ice-cold unsalted butter, diced into tiny pieces (170g)
03 -
8 ounces tangy cheddar cheese, freshly shredded
04 -
1 1/4 cups chilled buttermilk (285ml)
05 -
2 tablespoons unsalted butter, warmed until liquid, for coating (28g)
→ Dry Ingredients
06 -
3 cups regular flour (360g)
07 -
1 tablespoon light brown sugar, firmly packed (14g)
08 -
1 tablespoon baking powder (14g)
09 -
1 teaspoon salt
→ Seasonings & Fresh Herbs
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon ground black pepper
12 -
1/4 teaspoon red pepper flakes, crushed
13 -
1/2 cup green onions, cut thin, with extra for garnish
# Instructions:
01 -
Cook the sausage in a regular pan over medium fire, crushing it into tiny bits while cooking. Put it aside and wait till it's totally cool.
02 -
Heat your oven to 425°F. Put some parchment on a large baking tray.
03 -
Grab a big bowl and mix your flour, brown sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes till they're all blended together.
04 -
With a dough tool, blend the ice-cold butter chunks into your flour mix until you see what looks like rough sand. Add your cheese and cooled meat.
05 -
Add the cold buttermilk and sliced green onions. Stir just enough to make a thick dough without dry patches - don't go overboard with mixing!
06 -
Use a greasy 1/3 cup scoop to drop dough mounds on your tray, keeping them about 2 inches apart. You'll end up with around 10 hefty biscuits. Cook for 14-16 minutes till they're golden.
07 -
Swipe some melted butter on the warm biscuits and throw on extra green onions if you want. Eat them while they're still hot and soft!
# Notes:
01 -
Make sure dairy stuff stays really cold for super flaky results
02 -
They store great in the freezer - just warm them up in a 350°F oven before eating