Sausage, cheese, self-rising flour…the beginnings of Focaccia
My Mema used to make the best sausage and cheese biscuits every Christmas. I can remember the absolute chaos in her kitchen as she and her three daughters (one being my step-mother) created the amazing feast for our Christmas meal with at least a half dozen rowdy kids running around enthusiastically. Some of the foods they prepared came from the garden on their farm.
In addition to the food they grew for their own enjoyment, Mema and Papa also had a prize pig named Hercules and quite a few acres of peanuts.
Fortunately, to my knowledge, Hercules was never part of our Christmas feast. But, Mema’s sausage biscuits were one of my absolute favorite things to enjoy during the holidays. When she shared that her recipe was from the side of a baking mix box, I was surprised—they were soooo delicious!
Since then I’ve learned a lot about food. I don’t often use mixes for my baking since they often have processed ingredients and preservatives. I am, however, fond of using the forerunner to baking mix: Self-rising Flour. This awesome pantry staple already has the leavening in it so is makes baking biscuits a cinch!
Breakfast Focaccia Biscuits
Cook Time: 20 minutes
Per Serving 373 calories
Fat 22 g
Carbs 32 g
Protein 10 g
Impress your guests with Focaccia -- a yummy new version of sausage biscuits that is a cinch to make!
Ingredients
Directions
In a large bowl, stir together ingredients.
Preheat oven to 400°F.
In a large bowl, stir together flour, sausage, and cheese. *If desired also stir in about 2 TBSP of finely minced fresh herbs of choice, and 1/4 tsp or more of pepper (I made these for a very picky eater so I skipped it). Stir to mix evenly.
Pour in heavy cream and carefully fold into mixture; stir until just combined then pour onto work surface. On work surface, knead briefly—only until smooth. If you knead the dough too much the biscuits will be tough.
Stir in cream until just combined then pour onto work surface to knead.
Pat prepared dough into a 9" pie or cake pan that has been sprayed with non-stick cooking spray. Brush the top generously with additional heavy cream. Bake at 400°F for about 20-25 minutes or until top is golden brown. Serve cut into wedges with mustard, if desired. Refrigerate any leftovers and reheat before serving.
