SAUSAGE AND ROSEMARY BREAKFAST BISCUITS

I saw this recipe on Instagram from A Bright Moment, and I felt inspired to make it for the blog. I love how easy and quick this breakfast recipe is. The original recipe calls for 1 ½ cups of cheddar but my personal preference is to omit it so its not included below but feel free to add it!

All in all the recipe comes together in under and hour which is perfect to make on any random weekend morning breakfast. You can make a batch ahead of time and freeze them for up to three months, ensuring you always have a tasty breakfast option at hand. To properly store them, simply wrap each biscuit in plastic wrap or aluminum foil and place them in a Ziploc bag. This way, you can enjoy the convenience of a quick breakfast on those busy mornings when you might not have time to cook from scratch. Just pop them in the oven or microwave, and you’ll have a warm, satisfying meal ready in minutes!

INGREDIENTS

1 lb. Ground Sausage

3 sprigs Fresh Rosemary, finely chopped

3 cups All Purpose Flour

3 tbsp. Granulated Sugar

½ tsp. Fine Sea Salt

4 tsp. Baking Powder

½ tsp. Cream of Tartar

¾ cup Unsalted Butter, cold

1 Egg + 1 Egg Wash

1 cup Whole Milk or Buttermilk

INSTRUCTIONS

1. Preheat oven to 450F. Line a large baking pan with parchment paper.

2. In a large skillet over medium high heat, brown the sausage. Remove with a slotted spoon to a bowl and place in the freezer for 10-15 minutes, until cold.

3. In a large bowl, combine the flour, sugar, salt, baking powder, and cream of tartar. Mix well.

4. Grate the cold butter directly into the flour mixture and toss just until combined.

5. In a small bowl, whisk the egg and milk together. Pour into the flour mixture and mix just until combined.

6. Add the cooled sausage and chopped rosemary to toss just until combined. If your kitchen is warmer, place in the freezer for 10 minutes.

7. Transfer out on a floured surface. Pat into a ½” rectangle, then slice in half to stack on top of each other. Press down into 1 ½” rectangle. Slice into 10-12 biscuits.

8. Evenly distribute on the prepared baking pan.

9. Brush with an egg wash to bake for 20-25 minutes, until deeply golden on top.

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Preheat oven to 450F. Line a large baking pan with parchment paper.

In a large skillet over medium high heat, brown the sausage. Remove with a slotted spoon to a bowl and place in the freezer for 10-15 minutes, until cold.

In a large bowl, combine the flour, sugar, salt, baking powder, and cream of tartar. Mix well.

Grate the cold butter directly into the flour mixture and toss just until combined.

In a small bowl, whisk the egg and milk together. Pour into the flour mixture and mix just until combined.

Add the cooled sausage and chopped rosemary to toss just until combined. If your kitchen is warmer, place in the freezer for 10 minutes.

Transfer out on a floured surface. Pat into a ½” rectangle, then slice in half to stack on top of each other. The photo on the right is what I cut in half and then stacked on top.

After stacking, press down into a 1 ½” rectangle. Slice into 10-12 biscuits.

Evenly distribute on the prepared baking pan. I placed them relatively close together, as recommended by the original author of this recipe. It is supposed to help encourage them to rise.

Brush with an egg wash to bake for 20-25 minutes, until deeply golden on top.

As a reminder these can keep in the freezer if you want to make them ahead of time. Wrap each one in plastic wrap and then pop them in a resealable bag. When ready to eat just pop them in the oven wrapped in foil at 325 degrees F until warm.

You can also microwave them with a cup of water in the microwave or wrapped in parchment to retain as much moisture as possible. Be careful not to over bake them when reheating them.

You can literally see the layers of butter making the biscuits flaky. The savory sausage and aromatic rosemary is in every bite.

I went an extra level and made a simple honey butter to dip my biscuits in. If you're patient enough, you can let the butter set and spread it across the biscuits when you pull them apart.

For the honey butter I just eyeballed about 3 tbs. of butter and 1 tsp. of honey. The sweet little kick took it to the next level! The recipe I followed also recommend a jalapeño honey over the top, which sounds great too!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!