Tag: breakfast

Belgian Waffles Belgian Waffles
Sanctuary Ridge Family Recipes

Belgian Waffles

Monica ScottLeave a comment
Belgian Waffle with Brie cheese, cooked apples and bourbon raisins , and candied pecans

One of our favorite restaurants is located a few miles down the beach from Topsail Hill Preserve, near Seaside beach. On one of our visits there, in the Fall 2017, this was the daily special. I fell in love with the flavor combination! I was determined to create a copy cat recipe so we could enjoy this year round. After a few failed attempts, I finally developed a perfect Belgian Waffle recipe. One note on this recipe though- you really need an authentic Belgian Waffle maker. I love my Breville Waffle Maker. You can adjust the temperature or use the presets and the waffles are thick, just the way a Belgian Waffle should be.

I will share the Cooked Apples with Bourbon soaked raisins in a separate post. Ya’ll have to try it! I wasn’t a fan of Brie cheese until this combination came along. Now I serve Brie cheese topped with cooked apples on waffles and French toast all the time. It’s just so, so good.

Belgian Waffles

Belgian Waffles

Monica Scott
The perfect Belgian Waffle for your breakfast or brunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Course Breakfast
Cuisine American
Servings 8 people

Equipment

  • Waffle Iron- I recommend the Breville Smart Waffle Maker
  • Large mixing bowl
  • measuring cups
  • measuring spoons
  • Small mixing bowl and whisk for the egg whites

Ingredients
  

  • 4 cups plain flour
  • 2 TBSP Light Brown Sugar
  • 4 tsp baking powder
  • 6 eggs, separated
  • 3 1/2 cups Buttermilk
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the waffle iron.
  • In a medium mixing bowl, whisk or the egg whites until soft peaks form. Set aside.
  • In a large mixing bowl, combine flour, brown sugar, baking powder, and cinnamon. With a dry whisk, mix these and form a "dry well"in the center of the mixture.
  • In the "dry well" of the flour mixture, add the milk, oil, vanilla and egg yolks stirring until mixed well.
  • Gently fold in the whisked egg whites, trying to retain the air to make our waffles light and fluffy!
  • Pour batter into your waffle iron per your waffle iron instructions. Cook for 3-5 minutes, depending on the waffle size and your recommended instructions. Serve immediately!

Notes

I use the Breville Smart Waffle Maker- 4 slice version. It has settings for different kinds of waffles, with a built in timer that works perfectly every time! It produces true Belgian style waffles with this recipe!
Want to really make a gourmet waffle? Try adding a slice of Brie Cheese with cooked apples and praline pecans. 
Keyword waffles, Belgian Waffles, breakfast, brunch

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Blueberry Danish Delight
Sanctuary Ridge Family Recipes

Blueberry Danish Delight

Monica ScottLeave a comment

Who doesn’t love a homemade blueberry breakfast pastry? If you are already making my Sourdough Bread, then this will be a wonderful addition to the many uses of the delicious sourdough. The hardest part? Waiting to eat it!

Blueberry Danish Delight

Ingredients:

Directions: Separate the prepared dough into 6 equal parts. Flatten each into an oblong shape- around 1/2 inch thickness. Spread 2 TBSP of the prepared cream cheese filling in the center of the oblong dough. I like to think of the dough as a blanket and the cream cheese filling is a baby in the middle. Please see the photo below. Spread 2 TBSP of the blueberry pie filling over the cream cheese in the center of the oblong dough. Now it’s time to “Wrap” the cream cheese/blueberry filling by folding one side of the dough over and pinching it so it doesn’t pull away. Now pull the other side of the dough over and pinch it so that when it rises it will not pull apart. Place on a prepared cookie sheet. Repeat with the remaining dough. Cover with plastic wrap and allow to rise for 10-12 hours. Bake at 350 degrees for 25-30 minutes or until golden brown. In a separate mixing bowl, combine the TBSP of melted butter, 1/4 cup milk, vanilla extract and powdered sugar. Stir until smooth and creamy. Drizzle over the baked Blueberry Danish Delight. Serve warm or cold. Enjoy!

  • Step One
  • Step Two
  • Step Three
  • Step four
  • Step Five
  • Step six
Step by step

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Cream-Cheese Sourdough Muffins
Sanctuary Ridge Family Recipes

Cream-Cheese Sourdough Muffins

Monica ScottLeave a comment
Cream-Cheese Sourdough Muffin

These delightful little muffins are a wonderful addition to brunch! The reality is we will eat these any time of the day! I only make them occasionally because I really can’t resist them! Once again, the art of bread baking makes the presentation of these gems pure delight. The pull apart bread is layered with cream cheese filling- not too sweet and the perfect amount of filling in each bite. If you wanted to, you could make 1/2 the batch of Sourdough in this variety and 1/2 in the Raspberry Cream Cheese Roll or Apple Cinnamon Sourdough Bread recipe. Here are the links to those: https://sanctuary-ridge.com/2020/05/21/sanctuary-ridge-family-recipes-sweet-raspberry-cream-cheese-bread/(opens in a new tab) or https://sanctuary-ridge.com/2020/05/28/sanctuary-ridge-family-recipes-apple-cinnamon-sourdough-bread/(opens in a new tab)

  • Raspberry Cream Cheese Roll
  • Apple Cinnamon Sourdough Bread
  • Cream-Cheese Sourdough Muffins

Cream-Cheese Sourdough Muffins

Ingredients:

Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. It will look like this:

Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:

Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.

  • Sliced like a cinnamon roll
  • Cross cut dough
  • Cream cheese muffins waiting to rise
  • Fresh baked Muffins
  • Hot glazed Cream Cheese Sourdough Muffins

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Apple Cinnamon Sourdough Bread
Sanctuary Ridge Family Recipes

Apple Cinnamon Sourdough Bread

Monica Scott9 Comments

Ya’ll! Apple Cinnamon Bread is both beautiful and simply delicious! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. The cross cuts in the dough create a wonderful pull apart bread and insures the explosion of flavors are in every bite. I will share the basic process. All of the varieties I share use the basic Sourdough Bread recipe included below. You can read more details about that process here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).

The Process…

Here is the process in pictures. If you want to make simple cinnamon rolls, you can eliminate the cross cutting step. Once you try this technique, I don’t think you will do it any other way! The results are both visually stunning and scrumptious!

The basic ingredients
Step 1: Brown Sugar on rolled dough
Step 2: Cinnamon on brown sugar
Step 3: Grated Apple on Cinnamon
Step 4: Roll and slice dough
Step 5: Cross cut the sliced dough
Step by step photos

Apple Cinnamon Sourdough Bread

Apple Cinnamon Bread is both beautiful and simply delicious! The unique techniques used here create a wonderful pull apart bread that is loaded with flavor in every scrumptious bite!
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
Cook Time 30 minutes
Total Time 1 day 50 minutes
Course Breakfast
Cuisine American
Servings 2 large loaves

Ingredients
  

  • 1 Batch Sourdough Bread Dough
  • 2 Apples, washed and grated
  • 2 Cups Light Brown Sugar
  • 1 Container Ground Saigon Cinnamon, enough to dust the dough as pictured.

Glaze

  • 1 TBSP Butter, melted
  • 1/2 tsp vanilla extract
  • 1/4 Cup orange juice, milk or water
  • 2 Cups Powdered Sugar

Instructions
 

  • Prepare bread pans or muffin tins with pan spray. Roll out 1/2 of the bread dough into a 1-2 inch thick rectangle shape. Spread brown sugar over the entire rectangle of dough. See the images above for a reference. Next, sprinkle a good amount of cinnamon over the brown sugar. Now grate one apple over the surface of the cinnamon layer. Try to make it as even as possible. Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough.
    Cover and allow to rise for 6-8 hours.
    Bake at 350 degrees for 20-25 minutes or until golden brown.
    Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.
Keyword Apple Cinnamon Sourdough Bread, sanctuary ridge family recipes, Soudough
Dough
Baking in the oven
Fresh baked and glazed
Just look at All the layers of goodness!

Sourdough Bread Recipe

Monica Scott
This old family recipe is tried and true! Perfectly balanced texture, flavor and versatility to make sandwich loaves, rolls, buns, and sweet rolls.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • measuring spoons
  • measuring cups
  • Mixing bowl
  • Kitchen Aid Mixer
  • baking pans
  • pan spray
  • plastic wrap

Ingredients
  

Instructions
 

Step One

  • 1. (morning or evening) In a large mixing bowl or KitchenAid Mixer, combine the first five ingredients and stir. Next, add 2 cups of flour at a time, mixing between each addition of flour until a dough is formed. See the video below for dough consistency. It will be a little sticky but not so much that you can't work it by hand. If you need to then add a little more flour. Spread 1 TBSP of vegetable oil over the dough, cover with plastic wrap and let the dough rise for approximately 10-12 hours on the kitchen countertop.

Step Two

  • 2. (evening or morning) Now it is time to knead the dough to pop all the air bubbles. Make sure you dust the surface with flour so it doesn't stick! Spray two bread pans with non-stick spray. Separate the dough into two equal portions. Form the dough into a loaf and place into the bread pans. Cover with plastic wrap and allow to rise for 8-12 hours on the kitchen countertop. In winter it takes longer to rise.

Step Three

  • 3. (morning or evening) Preheat the oven to 350 degrees. Bake the bread at 350 degrees for 25 minutes or until golden brown.
Keyword homemade bread, sanctuary ridge family recipe,, sourdough, sourdough bread

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sweet Raspberry Cream Cheese Bread
Sanctuary Ridge Family Recipes

Sweet Raspberry Cream Cheese Bread

Monica Scott1 Comment

As if Sourdough Bread is not tempting enough, when you try raspberry cream cheese rolls, blueberry danish, apple cinnamon bread, or cinnamon rolls, you can kiss your will power good-bye! I like to think there is an art to making bread and creating variations with dough is one of my favorite forms of artwork. I will share the basic process and then in separate recipes I will share what is needed for each variety. All of these use the basic Sourdough Bread recipe found here: https://sanctuary-ridge.com/2020/05/17/sanctuary-ridge-family-recipes-sourdough-bread/(opens in a new tab).

Sweet Raspberry Cream Cheese Rolls

Ingredients:

  • Sourdough Bread Dough- recipe link above
  • 8 oz. cream cheese
  • 1 egg
  • 1 cup powdered sugar
  • Raspberry jam or preserves

Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. Next, spread a thin layer of Raspberry jam. It will look like this:

Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:

Now slice the dough into 2 inch slices, like cinnamon rolls. Place each slice on a prepared cookie sheet. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Easy Breakfast Cereal Muffins
Sanctuary Ridge Family Recipes

Easy Breakfast Cereal Muffins

Monica ScottLeave a comment

Last week as I made Breakfast Bran Muffins, I wondered if changing the kind of cereal would ruin the recipe. I happen to have a small amount of Special K with Strawberries cereal on hand so I decided to give it a try. I love the Breakfast Bran Muffins because they are not loaded with sugar and yet they are delicious. They have a great texture and still taste good after 3 days. I whipped these up in no time! They turned out perfect! If you want to change your breakfast menu, give these a try!

Cereal Muffins

Monica Scott
Delicious breakfast muffins, easy to make with simple pantry ingredients!
Print Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 muffins

Ingredients
  

  • 2 1/2 Cups Special K cereal with strawberries (any variety will work!)
  • 1 Cup Milk
  • 1/3 Cup Granulated Sugar
  • 1 Egg, beaten
  • 3 TBSP Vegetable Oil
  • 1 TBSP Baking Powder
  • 1/4 tsp. salt
  • 1 1/4 Cups Plain Flour

Instructions
 

  • Preheat oven to 400 degrees. In a mixing bowl, combine Cereal, sugar, egg and vegetable oil. Allow that to sit for 5 minutes before adding the baking powder, salt and flour, mixing to incorporate all the dry ingredients. Prepare muffin tins with cooking spray and fill each muffin tin 2/3 full. Bake at 400 degrees for 15-18 minutes. This recipe makes 1 dozen muffins. Serve warm and enjoy!
    Variations: Try adding 1/2 cup blueberries or dried cranberries.

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Pumpkin Bread
Sanctuary Ridge Family Recipes

Pumpkin Bread

Monica ScottLeave a comment

This is what home smells like to me. My mom used to make this and to this day it is one of my favorite breads! It’s perfectly delicious! My husband loves to toast it and eat it warm with butter. It’s the perfect addition to Waldorf Chicken Salad. Give it a try and let me know what you think!

Pumpkin Bread

Ingredients:

  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 2 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1 can canned pumpkin
  • 2/3 cups water
  • 3 cups Plain Flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine sugar, cinnamon and cloves. Add oil, eggs, pumpkin and water. Mix thoroughly. Slowly add flour, salt and baking soda- stirring after each cup of flour. After everything is mixed together, pour batter into prepared bread pans. This will make 2 large loaves. Bake for 45 minutes at 350 degrees or until toothpick comes out clean.

Pumpkin Bread with Wonderful Waldorf Chicken Salad

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sanctuary Ridge does not accept ads or payment for mention of products or businesses.

Wonderful Waldorf Chicken Salad
Sanctuary Ridge Family Recipes

Wonderful Waldorf Chicken Salad

Monica Scott1 Comment
Wonderful Waldorf Chicken Salad

What a wonder this chicken salad is! It was a favorite on the menu at the Sourdough Cafe and while I watched women in cute tennis outfits enjoy it, I just couldn’t fathom how anyone could eat chicken with FRUIT! Apples, grapes and pineapple with chicken? Boy was I wrong! This has become a staple for spring- be it breakfast, lunch or dinner. I often plan this as a camping meal since it can be prepared before we leave and it is packed with sustainable calories. It is delicious for any meal and who can argue with protein and fruit? Add a slice of home made Pumpkin Bread and I’m in heaven! I challenge you to try this Wonderful Waldorf Chicken Salad today!

Wonderful Waldorf Chicken Salad

Ingredients:

  • 4 Cups cooked, shredded chicken breast
  • 4 sweet apples, washed and diced
  • 1 Can Pineapple Tidbits
  • 1 1/2 Cups Mayonnaise
  • 2 TBSP lemon juice
  • 1/2 cup chopped pecans
  • 3 Cups seedless red grapes, washed
  • dash of ground cloves

Directions: In a large mixing bowl, combine shredded chicken and mayonnaise. Open the can of pineapples and drain 1/2 the liquid from the can. In a separate bowl combine diced apples with the pineapples and 1/2 the juice from the can. Add 2 TBSP lemon juice. This will keep the apples from turning brown. Add the apple/pineapple mixture to the chicken mixture and stir until combined. Now add the pecans, grapes and cloves, stirring until combined. Refrigerate until ready to serve. I usually serve this with a slice of Mom’s Zucchini Bread or Pumpkin Bread. It will keep in the refrigerator for 3-4 days. Enjoy!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Sanctuary Ridge does not accept ads or payment for mention of products or businesses.

Fresh Apple Cake
Sanctuary Ridge Family Recipes

Fresh Apple Cake

Monica Scott7 Comments
Fresh Apple Cake Dusted with Powdered Sugar
My Great-Grandma’s Bundt Pan
Fresh Apple Cake Batter

Fresh Apple Cake

Memories from the Kitchen

When we lived in Atlanta, I discovered this recipe. I absolutely LOVE all things Apple and Cinnamon. I made a few changes to the original recipe because I love the combination of cinnamon and cloves with apples. This cake is nothing short of AMAZING! It fills your home with a heavenly scent as it bakes! The sugar and cinnamon create a quintessential crust on the outside of the cake; the apples are perfectly moist and the pecans are perfectly delicious! I’m not going to lie, we eat this for breakfast with coffee and we eat it for dessert too. I am so excited to share this wonderful recipe with you! Please comment below to let me know if you liked it!

Fresh Apple Cake

This cake is nothing short of AMAZING! It fills your home with a heavenly scent as it bakes! The sugar and cinnamon create a quintessential crust on the outside of the cake; the apples are perfectly moist and the pecans are perfectly delicious! 
Print Recipe
Course Dessert
Cuisine American

Ingredients
  

  • 2 Cup Plain Flour
  • 1 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Cloves
  • 2 Eggs
  • 2 Cups Granulated Sugar
  • 1 1/4 Cup Vegetable Oil
  • 2 tsp. Vanilla Extract
  • 5 Cups Apples, Chopped 1/2 inch or less
  • 1 Cup Pecans, chopped

Instructions
 

  • Preheat oven to 350 degrees.
    In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and cloves, mixing well after each ingredient is added. In a separate bowl, combine the sugar, eggs, vegetable oil, and vanilla extract. Add the flour mixture to the wet ingredients stirring to mix well. Finally add the chopped apples and pecans, mixing until thoroughly mixed. Pour into a greased tube or bundt pan. Bake at 350 degrees for 1 hour and 10 minutes. Check for doneness with a toothpick. If you insert the toothpick and it comes out without gooey batter, the cake is done! Let it cool for 20 minutes before inverting it onto a plate to finish cooling. Enjoy a fresh slice of this with a cup of coffee or hot tea!
Keyword Apple Cake, Apple Cinnamon Cake, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Southern Style Biscuits
Sanctuary Ridge Family Recipes

Southern Style Biscuits

Monica ScottLeave a comment

Black Pepper Cheddar Sausage Biscuits

Breakfast for Dinner tonight!

I spent so much time with my Grandmother in her kitchen. She’s one of my favorite people in the whole world! Lot’s of recipes I will share are from her kitchen. And most of the others I credit to her because she taught me to taste things and to not be afraid to change a recipe. When you are out of one ingredient there is usually a substitute you can use. When I was a newlywed, I wanted to get her recipe for Chicken-n-Dumplins, cooked apples, and biscuits. She was happy to oblige but she didn’t have any recipes written down. So off I went to Grandmother’s house to watch her make each recipe and write it down. After years of practice, I find myself doing the same thing. Every time I go to a restaurant and try something new that I love, I find myself analyzing the recipe so I can recreate it at home.

Me and My beautiful Grandmother

The following recipe was adapted from one I found on Pinterest last year. It has become a family favorite- almost a staple in our home. I love to make a double recipe and freeze these. The trick is to put them on a baking sheet and stick the whole thing in the freezer. Once they are somewhat frozen you can remove them from the cookie sheet and put them in a freezer bag, then place the whole bag in the freezer for a quick future breakfast. They don’t stick together! You can remove 2 or all of them- just bake as many as you need at a time. I usually take these camping to bake for breakfast. Sometimes I make gravy to dip them in. Talk about delicious! Please leave a comment to let me know what your family thinks!

Black Pepper Cheddar Sausage Biscuits

Breakfast Biscuit with Cheese and Sausage crumbles. It's an all-in-one breakfast biscuit with a melt in your mouth flavor you can't resist!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Freezer Time 25 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 16 people, one each

Equipment

  • measuring cups
  • measuring spoons
  • Kitchen Aid Mixer
  • Sheet Pan
  • Grater- for butter

Ingredients
  

  • 1 package pork sausage, cooked and crumbled
  • 4 cups All-Purpose Flour
  • 1/4 cup parsley leaves, chopped
  • 4 tsp baking powder
  • 2 tsp ground black pepper
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 tsp red pepper flakes
  • 3/4 cup salted butter, FROZEN
  • 1 3/4 cups buttermilk

Instructions
 

  • Preheat oven to 450 degrees.
  • In the Kitchen Aid Mixer bowl, combine cooked sausage crumbles, flour, cheese, parsley, baking powder, pepper, baking soda and garlic powder.
  • Grate butter using the large holes of a box grated or food processor. Stir into the flour mixture until it combines and becomes grainy.
  • Add buttermilk and stir until a soft dough forms.
  • On a lightly floured surface, knead the dough 3-4 times until it all comes together.
  • Using a rolling pin, roll the dough into a 1 1/4 inch thick rectangle. Cut out 14-16 biscuits using a biscuit or cookie cutter.
  • Place biscuits onto the prepared baking sheet and place in the freezer for 25 minutes.
  • At this point you can bake immediately or place them in a freezer ziplock bag to bake later. If you want to bake immediately, remove from the freezer and place into the preheated oven at 450 degrees for 14-17 minutes, or until golden brown. Serve warm and enjoy!

Notes

An alternate option for sausage is crumbled bacon! My family loves both variations!
Keyword Biscuits, Freezer Biscuits, Sausage, Cheese, Easy Biscuits, Breakfast

The dough is ready to roll and cut into biscuits…

Please leave a comment and follow my blog to be the first to know when a new recipe is posted!

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.