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
Heat 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.