Breakfast-Sausage-and-Gruyere Drop Biscuits

Name: Breakfast-Sausage-and-Gruyere Drop Biscuits
Prep time: 20 min
Total time: 60 min
Ingredients: 4.5 ounces breakfast-sausage patties or links, casings removed (from about 4); 2 cups unbleached all-purpose flour; 1.75 teaspoons baking powder; 0.25 teaspoon baking soda; 1.25 teaspoons kosher salt (we use Diamond Crystal); 1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional); 0.25 teaspoon red-pepper flakes; 6 tablespoons cold unsalted butter, cut into pieces; 3 ounces Gruyère, grated (1 cup); 1.25 cups cold buttermilk, plus more for brushing

4.5

(2)

1 Review

By

Sarah Carey

Updated on May 4, 2022

breakfast sausage gruyere biscuits — Photo: Johnny Miller

Prep Time:

20 mins

Total Time:

1 hr

Servings:

8

With their craggy exteriors and cakey middles, these savory buttermilk biscuits are the breakfast equivalent of a warm hug. And because they are scooped straight from the mixing bowl onto a baking sheet—no shaping or cutting required—you can whip them up while still half asleep. For an equally savory vegetarian biscuit, check out these Feta-and-Dill Drop Biscuits.

Ingredients

4 ½ ounces breakfast-sausage patties or links, casings removed (from about 4)
2 cups unbleached all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 ¼ teaspoons kosher salt (we use Diamond Crystal)
1 teaspoon chopped fresh thyme, plus sprigs for sprinkling (optional)
¼ teaspoon red-pepper flakes
6 tablespoons cold unsalted butter, cut into pieces
3 ounces Gruyère, grated (1 cup)
1 ¼ cups cold buttermilk, plus more for brushing

Directions

Preheat oven to 425°F. Line a baking sheet with parchment, then crumble sausage onto it. Roast until cooked through, 10 to 15 minutes. Let cool 10 minutes, then remove sausage from pan and break into small pieces (you should have 3/4 cup).
In a large bowl, whisk together flour, baking powder, baking soda, salt, thyme, and red-pepper flakes. Cut in butter until mixture resembles coarse meal with a few pea-size pieces remaining. Stir in cooked sausage and cheese.
Add buttermilk and stir to create a thick, sticky batter (do not overmix). Using two spoons, scoop and drop 8 (approximately 1/2-cup) biscuits onto same baking sheet, leaving about 2 inches between them.
Brush tops with buttermilk and sprinkle with thyme sprigs. Bake until golden brown and cooked through, 20 to 25 minutes. Let cool 10 minutes before serving. Biscuits are best eaten still warm from the oven, but can be stored at room temperature, lightly covered, up to 1 day, or frozen up to 1 month. Reheat (after defrosting if frozen) in a 350° oven to refresh, about 10 minutes.

Originally appeared: Martha Stewart Living, May 2022