Buttery Sausage Biscuits with Maple Syrup
Let this generous homemade breakfast do the talking. Biscuits flecked with sausage and drizzled with
maple syrup and butter will melt away any grudges.
Makes 6 biscuits
INGREDIENTS
- ¼ pound sweet Italian sausage
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons cold butter, diced into ¼-inch cubes, plus extra for serving
- ¼ cup buttermilk
- Maple syrup, for serving
INSTRUCTIONS
- Preheat the oven to 450°F. Remove the sausage from its casing. Crumble the meat into a small heavy skillet, and cook over medium-high heat, stirring to break up any lumps, until it loses its pink color, about 8 to 10 minutes. Let cool slightly.
- In a small bowl, combine the flour, baking powder, baking soda, salt, and pepper. Using your fingers, rub the diced cold butter into the flour mixture to form coarse crumbs.
- Scrape the sausage and any pan drippings into the flour mixture. Pour in the buttermilk and stir just until the dough begins to form, then stop mixing to avoid overworking the dough.
- Dust your palms with flour. On a well-floured surface, knead the dough 2 or 3 times until smooth, then pat or roll out to a ¾-inch thickness.
- Using a 2½-inch biscuit cutter or water glass, cut out 6 biscuit rounds. If any scraps remain, gather them up and pat them out again to a ¾-inch thickness, and cut out more rounds. Place the rounds on ungreased cookie sheets. Bake 9 to 12 minutes. While still warm, cut the biscuits open horizontally, and add a pat of butter and a drizzle of maple syrup. Serve.
- To reheat the biscuits the next day, wrap loosely in aluminum foil, then warm in a 250°F oven for 10 to 15 minutes.
TIP:
- Instead of drizzling the cut biscuits with maple syrup, you can also make breakfast sandwiches by adding a slice of cheese and a fried egg (see Big Day Steak and Eggs, page 26, for the how-to on perfect frying).
