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Sausage biscuits

Time 25 minutes
Yields Makes 14 biscuits
Sausage biscuits
(Genaro Molina / Los Angeles Times)
1

Heat oven to 375 degrees.

2

Combine the flour, baking powder, salt and pepper in a mixing bowl. Add the butter and cut in with a pastry blender or two knives until the mixture resembles coarse crumbs.

3

Remove casings from the sausage. Remove any gristle or fat and discard, then chop or crumble the meat into small pieces. Add to the bowl.

4

Add the green onions and the cheese. Toss with a fork until well mixed. Add the half-and-half all at once and mix with a fork until the dough clings together.

5

Turn the dough out onto a lightly floured surface and knead gently for 30 seconds until it clings together. With floured hands, pat the dough into a circle one-half to three-fourths-inch thick. Cut into 2 1/2-inch rounds with a biscuit cutter.

6

Butter a baking sheet. Use a spatula to lift the dough onto the sheet. Re-roll any remaining dough to make as many biscuits as possible. Bake 20 to 25 minutes until puffed and light brown. Cool slightly on a rack. Serve warm.

To make green onion scones, omit the sausage and cheese and cut the dough into triangles rather than rounds.

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