Cheddar Sausage Buttermilk Bites (Printable Version)
# What You'll Need:
→ Meat & Dairy
01 -
1 pound mild Italian sausage, with casings taken off (454g)
02 -
3/4 cup ice-cold unsalted butter, diced small (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 topping (28g)
→ Dry Ingredients
06 -
3 cups plain flour (360g)
07 -
1 tablespoon light brown sugar, packed down (14g)
08 -
1 tablespoon baking powder (14g)
09 -
1 teaspoon salt
→ Seasonings & Fresh Herbs
10 -
1 teaspoon garlic powder
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon red pepper flakes, crushed
13 -
1/2 cup green onions, cut into thin rounds, plus extra for garnish
# Preparation Steps:
01 -
Put the sausage in a medium pan and cook over medium heat, crumbling it while it browns. Set it aside to cool completely.
02 -
Warm your oven to 425°F. Put parchment on a large baking tray.
03 -
Grab a big bowl and mix the flour, brown sugar, baking powder, salt, garlic powder, black pepper, and red pepper flakes together.
04 -
Take your pastry cutter and cut the cold butter into the flour mix until you see small, grainy bits. Add the shredded cheese and cooled sausage and stir them in.
05 -
Add the cold buttermilk and sliced green onions. Stir just enough to make a thick dough with no dry patches. Don't mix too much!
06 -
Grease a 1/3 cup measure and scoop mounds of dough onto your parchment-lined tray. Leave about 2 inches between each. You'll make around 10 large biscuits. Cook for 14-16 minutes till they're golden.
07 -
Once done, brush the warm biscuits with melted butter and add some extra green onions on top if you want. They taste best right away while they're warm!
# Additional Tips:
01 -
Make sure your dairy stuff stays really cold for extra flaky results
02 -
You can stick these in the freezer and warm them up later in a 350°F oven