Ingredients
2 c gf all-purpose flour
Plus 1/2 c extra flour for dough and for rolling dough
2 t baking powder
1/2 t baking soda
1/4 t salt
8 T cold, unsalted – infused butter* – cubed
1 c cold, well shaken buttermilk – use additional as needed
1 – ½ c breakfast sausage, cooked and crumbled
1 c fontina or cheddar or gouda or gruyere cheese, grated
Method
Preheat oven to 475 degrees
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Use a pastry blender to work the butter into the dry mixture to create pea sized lumps
Stir the buttermilk into the flour / butter mixture until the dry mix is moistened
Use additional buttermilk as needed adding 1 T at a time
Do not overmix! Dough will be sticky!
Prepare work surface with a couple tablespoons of rolling flour
Arrange a layer of the sausage and cheese on the floured work surface
Transfer the dough, placing the dough directly over the sausage and cheese
Gently press the dough into the sausage and cheese and begin to fold the dough over the surface working the sausage and cheese into the dough
Dust lightly with flour as needed
Roll the dough to about an inch and half thickness
Cut with biscuit cutter, pressing down and lifting up – avoid turning the cutter.
Brush the biscuits with melted butter or additional buttermilk
Bake on parchment lined sheet for 12 – 15 minutes.
Remove to cooling rack.
Serve warm
Yield: 18 biscuits