Breakfast Biscuits with Sausage,
Apples and Wisconsin Cheddar
- 1 cup white flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons butter
- 1 1/2 cups (6 ounces) Wisconsin
Sharp Cheddar Cheese, shredded
- 3/4 cup buttermilk
- 2 (12-ounce) packages brown-and-serve sausage patties or 1 1/2
pounds bulk breakfast sausage formed in 20 (2 1/2-inch) patties
- 20 slices (about 1/2 ounce each) Wisconsin Colby Jack or Cheddar
Cheese, cut size to cover patties
- 2 apples such as Gala or Fuji, cored and cut
into slices 1/8-inch thick
- Preheat oven to 450 degrees F.
- Place flours, baking powder and baking soda into bowl. Mix well.
- Cut cold butter into small chunks and blend into dry ingredients until mixture
resembles coarse crumbs. Add shredded cheese, blending well. Add buttermilk
a little at a time and mix gently to form soft dough. Knead 20-25 times on lightly
floured surface. Roll into 1/2-inch thickness. Cut into 2-inch biscuits.
- Bake 10-12 minutes, until golden brown. Remove to racks.
- Meanwhile, fry sausage patties until done. Drain on paper towels, setting
cheese slice on each patty. Sauté apples in sausage fat in same skillet until
tender, about 5 minutes.
- Halve warm biscuits, sitting patty with cheese on bottom half. Spread a
few apple slices over and place biscuit top over.
- Serve immediately.
Yield: 20 small biscuits
Reprinted with permission from
the Wisconsin Milk Marketing Board, Inc.