If you follow my friend Josie’s blog, Pink Parsley (which you should!), then you know she’s expecting twins pretty much any day now. I really couldn’t be happier for her, and I can’t wait to see pictures of her new baby boys. Josie is a great mom, so I have no doubts she will be able to handle four kids under 5 (!) just fine.
Rather than do the big virtual shower thing, those of us who recently hung out in CT decided to just do a surprise mini-shower for Josie. Annie came up with the idea for “A Perfect Pair” as a play on the twins and foods that go together. Make sure to check out everyone else’s post!
For my part, I’m offering up these sausage biscuits. For some reason, I had a really hard time coming up with a food pairing (don’t ask me why!), but then I thought of sausage and biscuits. Rather than do biscuits and gravy, I opted for a recipe I’ve had saved for a while where the sausage is actually inside the biscuits. A perfect pair, indeed. These biscuits are essentially scones, but whatever you want to call them, they’re pretty awesome (and I think Josie would like them, too).
The original recipe calls for an optional pizza dough flavoring, which I didn’t have, so I decided to add some Parmesan cheese, garlic powder, and oregano. The dough came together very quickly, and these really don’t take very long to bake, even though the baking time felt like an eternity to my kid. These were so good that I don’t even want to talk about how many we ate straight out of the oven. And it’s a good thing they were worth it, too, because the entire time I was prepping and baking them, Zachary kept asking, “Are they done yet? Are they done yet? Are they done now? Are they done cooking? IS IT TIME TO EAT?”
Sausage Cheese Biscuits
Adapted from King Arthur Flour
3 cups unbleached all purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 cup very cold butter, cut into pats
1 cup buttermilk (or a little more)
2 cups cooked sliced or crumbled breakfast sausage links
1 cup diced cheddar cheese
3 Tbsp. grated Parmesan cheese
Preheat the oven to 425.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and oregano. Add the butter and, using a pastry cutter or two knives, work the butter into the dough until mixture is crumbly (you can also do this by pulsing with a food processor).
Stir in the buttermilk, sausage, and cheeses, mixing evenly to distribute (but not overworking the dough). If dough seems very dry or crumbly, add another tablespoon or two of buttermilk.
Transfer the dough to a piece of parchment paper or a lightly floured work surface. If not using parchment, lightly grease or line 2 baking pans with silicone baking sheets. Pat and roll the dough into a rectangle about 3/4″ thick. Cut the dough into 20 squares using a sharp knife, or use a biscuit cutter to cut out the pieces. If you’ve been working on parchment, spread the pieces around so there is approximately 1″ between each biscuit (you will probably need to transfer some to a second parchment sheet). Place the biscuits (with parchment, if using) on baking sheet(s) or stone(s).
Bake for 18-20 minutes or until medium to deep golden brown.