In a perfectly-timed coincidence, I found a forgotten package of little smokies in the depths of my freezer the day before Monet posted her Cheddar and Sausage Biscuits. As soon as I saw that combination, I knew that my boys would adore them.
I made these for lunch today, planning to freeze the remaining ones. I thought it would be a great snack to keep in the freezer for the kids. Well, the boys liked them so much, there are just a few in the freezer now. Even the baby ate two big muffins!
Updated to add: The frozen ones reheated perfectly. I’m going to make another batch today (just for the freezer) with the remaining sausages from the package.
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Cheddar and Sausage Whole Wheat Biscuits
Ingredients
- ▢1 1/2 cups AP flour
- ▢1/2 cup whole wheat flour I would have used a larger percentage whole wheat, but I was running low and didn’t want to take the time to grind more at that moment
- ▢2 teaspoons baking powder
- ▢1 teaspoon kosher salt
- ▢1/3 cup light flavored olive oil
- ▢2/3 cup milk
- ▢1 cup very thinly sliced little smokey sausages this was 16-18 small sausages
- ▢1 cup cheddar cheese freshly shredded, use fresh if possible, it will melt better
Instructions
- Preheat oven to 450 degrees. Line a large baking sheet with parchment or a silpat mat. In a mixing bowl, whisk together flours, baking powder and salt. Set aside. In a smaller bowl, whisk together the oil and the milk.
- Pour the liquid mixture into the dry ingredients and gently fold them together. When they are almost combined, add the sausage and the cheese. Gently fold everything together and be careful not to overmix. See my note here for the results of overmixing biscuit dough.
- Using a large kitchen scoop or a couple of spoons, drop biscuit mounds onto the baking sheet. Bake for 10-14 minutes, the length of time will depend on the size of the biscuits. I made mine fairly large and fit 10 of them on the baking sheet. Enjoy!
