Cheddar Biscuits & Sausage Gra

Cheddar Biscuits & Sausage Gra – created on the CHEF CHEF app for iOS Tara (Tara Abraham)



Tara Abraham
9 years ago
Total time: 1 hour


2 cups AP Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
1 cup Cheddar, shredded
1 stick Butter, cold and cubed
3/4 cup Buttermilk, cold {You may need more depending on how dry your dough is.}
1 tablespoon Butter, melted
1 tablespoon Honey
1 pound Spicy Sausage
2 tablespoons Butter
2 tablespoons Flour
2 cloves Garlic
1/4 teaspoon Nutmeg
2 cups Milk

Preheat your oven to 400 degrees F.
In a bowl combine flour, baking powder, baking soda, salt, and shredded cheddar. Add the butter cubes and use a pasty blender to cut in the butter until you break it up into pea sized bits.
Slowly drizzle in the buttermilk while using your hand to fold the flour over the milk. If the dough isn’t sticking together you can add a splash more until the mix is just combined. You don’t want to overwork this dough. Refrigerate the dough for 10 minutes.
Turn the dough out onto a flouring surface. And roll out the dough into a rectangle. Fold the dough over itself a couple times to create layers. Roll out and fold the dough again. Fold over the dough about 4 or 5 times.
Roll out the dough into about 1/2 inch even thickness. Use a biscuit cutter or anything you have handy to cut out your biscuit rounds. {I used a wine glass.}
Depending on your size you’ll end up with about 14 – 16 biscuits. {Mine weren’t very big.}
Place biscuits on a greased sheet pans. Melt the tablespoon of butter with the tablespoon of honey. Brush the tops of the biscuits and bake for 12 – 15 minutes until biscuits are golden.
While the biscuits are baking prepare the gravy. In a small saucepan heat the milk over low heat. Don’t boil.
In a large pan or cast iron skillet cook the sausage, remove with a slotted spoon to a plate and set aside.
Melt the butter in the same pan and add the flour. Over medium high heat, whisk together until the roux appears golden. About 2 minutes. Add the garlic and the nutmeg, keep stirring until fragrant, about 30 seconds. Turn heat down and slowly drizzle in the warm milk while whisking. Whisk out any lumps and stir until thickened, about 5 minutes. Add the cooked sausage back to the pan. Season with salt and pepper.
Serve gravy on top of the biscuits and if you’re feeling wild, throw a fried egg on top!