Cheddar Biscuits with Grilled Smoked Sausages and Pepper Jelly
Ingredients
- 3½ cups all-purpose flour
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- 1 Tbsp baking powder
- ½ tsp baking soda
- 1¼ cups cold unsalted butter, cubed
- 1 cup shredded sharp Cheddar cheese
- 1 cup cold whole buttermilk
- 1 (14-oz) pkg smoked sausage link
- 1 (8-oz) container whipped cream cheese
- 1 (10.9-oz) jar red pepper jelly
Instructions
- Preheat oven to 425°F. Whisk togther flour, sugar, salt, baking powder, and baking soda in a large bowl. Cut in butter using a pastry blender until mixture is crumbly. Stir in cheese.
- Gradually stir in buttermilk until a shaggy dough form.
- Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat down into a rectangle again. Repeat process 3 more times. Pat or roll dough 1 inch thick.
- Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, rerolling scraps as necessary. Place biscuits 2 inches apart on prepared pan. Freeze until cold, about 10 minutes. Brush with egg; sprinkle with sea salt. Bake 15 minutes or until golden brown.
- Meanwhile, preheat grill or grill pan to medim-high heat. Cut sausage in half lengthwise. Grill, 4 to 5 minutes per side or until throughly heated. Cut sausages to fit biscuits.
- Serve sausages on biscuits with cream cheese and pepper jelly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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