Breakfast Biscuits Loaded with Sausage and Cheese
Biscuits made from home milled whole grains and then loaded with sausage and cheese are a fast, easy, and filling start to your day. Perfect for busy families on the go. These freeze beautifully for freezer meal prep! Enjoy comfort and health in every bite.
Ingredients
Fillings
- 1 lb Pan Breakfast Sausage, browned
- 8 oz Cheddar Cheese, shredded*
Dough for Biscuits
- 2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain or all purpose flour, see tips below)**
- 1 tbsp Baking powder
- ½ tsp Salt
- ½ tsp Baking Soda
- 5 tbsp Lard (can substitute with unsalted butter or shortening)
- ¾ cup Buttermilk (see tips below)***
Instructions
Fillings
- Preheat oven to 450° F.
- On stovetop, brown sausage in pan, breaking up while cooking so no large pieces are clumped together. Remove from heat and let cool.1 lb Pan Breakfast Sausage, browned
- Shred block of cheese and set aside.8 oz Cheddar Cheese, shredded*
Biscuit Dough
- In a heavy glass bowl, whisk together flour, baking powder, salt, and baking soda.2½ cups Soft White Wheat flour (can substitute another fresh milled whole grain or all purpose flour, see tips below)**, 1 tbsp Baking powder, ½ tsp Salt, ½ tsp Baking Soda
- Add lard or butter. Use a pastry blender, fork, or *clean* fingers to incorporate the fat into the flour until it's well mixed and crumbly.5 tbsp Lard (can substitute with unsalted butter or shortening)
- Pour in buttermilk and mix well using a silicone spatula or wooden spoon.¾ cup Buttermilk (see tips below)***
Compile
- Set out 9"x13" baking dish and either line with parchment paper (easy clean up!) or grease with lard or olive oil.
- Add shredded cheese and cooled browned sausage to biscuit dough. Mix well (I use my clean hands), dough will be thick. Place in baking dish and spread evenly.
- Bake in preheated oven for 20 minutes or until cooked through.
- Cut into desired serving sizes (I do eight evenly proportioned pieces) and either serve warm or freeze.****
Video
Notes
Tips
*Cheddar cheese is what I use but whatever you prefer would work great. I never buy shredded cheese, I always buy a block and shred it myself. It's less expensive AND doesn't contain any unhealthy hidden anti-caking agents.
**If substituting whole grain wheat for all purpose flour, omit baking powder and baking soda.
***If you don't have buttermilk, add 2 teaspoons of either lemon juice or white vinegar to 3/4 cup of milk before you begin preparing this recipe. By the time you're ready to add the "buttermilk," the concoction will have thickened and be ready for use.
****To freeze, wrap each serving individually in wax paper and place in freezer bag.
Nutrition
Calories: 492kcalCarbohydrates: 29gProtein: 21gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 996mgPotassium: 337mgFiber: 4gSugar: 1gVitamin A: 586IUVitamin C: 1mgCalcium: 338mgIron: 2mg
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