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Breads, Breakfasts

Sausage biscuits

Sausage biscuits
Genaro Molina / Los Angeles Times

Christmas breakfast must be the most neglected meal of the year. When the chocolates are open before noon, who wants Wheaties? Our place is probably typical on the magic morning: I'm putting a dent in a big gift can of ... Read more

Total time: 25 minutes | Makes 14 biscuits
  • 2 cups flour, plus extra for kneading surface
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter, chilled, cut into slices, plus extra for pan
  • 8 ounces spicy country sausage or Mexican chorizo
  • 4 green onions, trimmed and coarsely chopped (1/2 cup)
  • 1 cup grated sharp Cheddar or Monterey Jack
  • 1 cup half-and-half or light cream

Step 1Heat oven to 375 degrees.

Step 2Combine 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.

Step 3Remove casings from the sausage. Remove any gristle or fat and discard, then chop or crumble the meat into small pieces. Add to the bowl.

Step 4Add 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.

Step 5Turn 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.

Step 6Butter 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.

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


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