Breakfast for dinner? Yes. Cheesy, savory biscuits? Yes. Together? Yes.
I love a good biscuit sandwich. Even before I discovered Emeril’s Chicken and Biscuit Sandwiches with Redeye Gravy (and cheddar green onion biscuits), biscuit sandwiches were one of my favorite foods.
When I picked up my fresh turkey from Earth Fare in Noblesville last week, I received a coupon for a free pound of ground breakfast sausage. I choose pork, with every intention of making a biscuit sandwich.
The breakfast pork sausage from Earth Fare is thoroughly seasoned, so there’s no need to add anything to it yourself. It also very lean, and not greasy or fatty.
These sharp cheddar cheese biscuits were inspired by Alexandra’s Kitchen. Originally found on Pinterest, I read the recipe and liked how straightforward the process was. These biscuits don’t require time to sit or chill, so you can make them from start to finish in one night.
What’s even better is that you can get quite a few biscuits out of this recipe – I counted 17, but I rolled mine fairly thin. If you want thicker biscuits, you may only get 8-10 out of them. Alexandra notes that you only want to roll out the scraps twice. If you do it three times, you risk getting dough that might not rise well.
Cheese – it’s all up in these biscuits. I bought a bag of pre-shredded sharp cheddar cheese (because I was too lazy to grate 2 cups) and these were perfectly cheesy and delicious. The recipe also noted that some readers found the biscuits salty – I noticed a good amount of salt, but I like salt and preferred my biscuits this way. Some of you may not.
To make your own sharp cheddar biscuits, visit Alexandra’s Kitchen Cheddar Biscuits recipe.