Sausage and Gruyere Drop Biscuits
Ingredients
- 125 g sausage (crumbled)
- 125 g plain white flour
- 125 g whole wheat plain flour
- 1.75 t baking powder
- 1/4 t baking soda
- 1.25 t sea salt
- 1 t chopped fresh thyme (plus sprigs for sprinkling, optional)
- 1/4 t crushed red pepper flakes
- 84 g unsalted butter (cold, cut into pieces)
- 85 g grated gruyere cheese
- 1.25 c buttermilk (cold, plus more for brushing)
Method
Equipment: 1x baking sheet + 1x large bowl
1. Preheat oven to 425F. Line a baking sheet with parchment paper.
Sausage
2. Crumble the sausage onto the baking sheet.
3. Roast until cooked through, 10-15 min.
4. Let cool 10 minutes, then remove from pan and break into small pieces.
Dough
5. In a large bowl, mix together flours, baking powder, baking soda, salt, thyme, and red pepper flakes.
6. Cut in the butter until the mixture resembles coarse meal with a few pea-sized pieces remaining.
7. Stir in cooked sausage and cheese.
8. Add buttermilk and stir to create a thick, sticky batter. Do not overmix.
9. Using two spoons, scoop and drop 8 biscuits (approximately 1/2-cup) onto the same baking sheet, leaving about 2" between them.
10. Brush the tops with buttermilk and sprinkle with thyme sprigs.
11. Bake until golden brown and cooked through, about 20-25 minutes.
12. Let cool 10 minutes before serving.
Notes
Notes from source: 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 350F oven to refresh, for about 10 minutes.