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Gallery Breakfast-Sausage-and-Gruyere Drop Biscuits Credit: Johnny Miller Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 4 1/2 ounces breakfast-sausage patties or links, casings removed (from about 4) 2 cups unbleached all-purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1 1/4 teaspoons kosher salt (we use Diamond Crystal) 1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional) 1/4 teaspoon red-pepper flakes 6 tablespoons cold unsalted butter, cut into pieces 3 ounces Gruyère, grated (1 cup) 1 1/4 cups cold buttermilk, plus more for brushing
Gallery Breakfast-Sausage-and-Gruyere Drop Biscuits Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Gallery
Breakfast-Sausage-and-Gruyere Drop Biscuits Credit: Johnny Miller
Breakfast-Sausage-and-Gruyere Drop Biscuits
Credit: Johnny Miller
Breakfast-Sausage-and-Gruyere Drop Biscuits
Recipe Summary prep: 20 mins total: 1 hr Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr
Servings: 8
prep: 20 mins
total: 1 hr
prep:
20 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 4 1/2 ounces breakfast-sausage patties or links, casings removed (from about 4) 2 cups unbleached all-purpose flour 1 3/4 teaspoons baking powder 1/4 teaspoon baking soda 1 1/4 teaspoons kosher salt (we use Diamond Crystal) 1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional) 1/4 teaspoon red-pepper flakes 6 tablespoons cold unsalted butter, cut into pieces 3 ounces Gruyère, grated (1 cup) 1 1/4 cups cold buttermilk, plus more for brushing
Directions
Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.
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All Reviews for Breakfast-Sausage-and-Gruyere Drop Biscuits
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All Reviews for Breakfast-Sausage-and-Gruyere Drop Biscuits
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
