OMG. I nailed it

[susandennis]

I made sausage and cheese biscuits. And they are EXACTLY what I wanted. EXACTLY. They are soft and fluffy inside with a soft crust on top and a crunch on the bottom. They look nice. They hold together. They are perfection. I cannot believe it.



Here's the recipe I used - ish.

INGREDIENTS
2 cups/255 grams all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus room temperature butter for greasing the pan
¾ cup/180 milliliters cold buttermilk, plus more as needed
1 large egg

Plus probably 3/4ths a cup of sausage crumbles and the same of grated sharp cheddar cheese.

PREPARATION
In a medium bowl, whisk the flour, baking powder and salt to combine. Add the cold cubed butter, and toss until each cube is well coated with flour. Using your hands or a pastry cutter, cut the butter into the flour until the mixture resembles a coarse meal.
Make a well in the center of the bowl, and pour in the buttermilk. Use your hands or a silicone spatula to mix the ingredients together until they form a homogenous dough. (It will look quite shaggy.) If the dough is not coming together, add more buttermilk by tablespoons.

I forgot to make the well and just added some of the buttermilk and stirred and got it kind of coming together when I folded the in the sausage and cheese. I added more buttermilk until it all felt the right consistency. And then realized I forgot the egg. So that took more flour.

Bottom line, this recipe is so good you can absolutely fuck it up and it will still work!

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

I made a rectangle and then cut it. My rectangle wasn't perfect so I ended up with weird shapes but they taste fine. Toaster oven at 400 degrees for 15 mins.

My brother convinced me to use my scale for measuring - like the flour in this recipe - I love it! Plus saves washing a measuring cup.

I also discovered that the pastry cutter I got at Goodwill is perfect for making sausage scrambles! I put the bulk sausage in the pan and went at it with the pastry cutter while it cooked. Made easy work of the job.

I have six more biscuits in the freezer. I want to try freezer-t0-oven. If I can make that work, that will be amazing!

I used up the last bit of my all purpose flour and had to use bisquix for dusting flour. But, then I went to look for something else and found the motherload. Not one, not two, but THREE opened bags of all purpose flour sitting neatly in zip locked bags waiting or their turn. I am no longer out of all purpose flour.

I feel like I have washed every dish in the house a million times in the last few days. My hands feel like it, too. The kitchen is all cleaned up now, and the trash has been remanded down to the dumpsters. I think I'm done baking for today. But, I cannot speak for tomorrow.

Comments

[bill-schubert.livejournal.com]

Those look excellent. What fun. And I suspect the freezer version will be as good too.

Can't tell you how many times I've looked down to see some ingredient that I thought was already in the mixer sitting on the counter.

Good job.

[susandennis]

I check. I double check. I make sure. And that fucking egg just sat there not saying a goddamn word. But, seriously, that scale thing was such a good tip. Thank you!

[bill-schubert.livejournal.com]

Yup. Same here.

Yeah, the scale really changes everything. Glad you took me up on it.

[chocolate-frapp.livejournal.com]

they look yummy

[terri gordon (from livejournal.com)]

Your biscuits look so good. At this rate You’ll have me trying these recipes. I hate cooking with a passion, but baking doesn’t seem that bad to me right now. 🙂

[meowmensteen]

My culinary school chef would say, "Cooking is for chicken. Here we bake!"

[meowmensteen]

Bake on sista!

[susandennis]

:)

[becomingkate.livejournal.com]

I totally messed up some kind of pastry recipe and it turned out fine. I think we've been lied to about baking being a science. LOL

[jaywil.livejournal.com]

Freezer to oven should be no problem! I have frozen store bought biscuits for breakfast. They actually cook surprisingly fast! Yours look amazing and are already baked so timing would be the only issue.

[theonlyrachel.livejournal.com]

Those look fabulous. I need a reason to make them. My husband won't eat them because he doesn't like cheese or sausage, but I would love to bring these to brunch.

[msconduct.livejournal.com]

They look so yum! If you're ever desperate for some and are out of buttermilk, no biggie - I always use plain milk for scones and it's fine.