-
Serves
8
Author Notes
Call me Southern, but I do love a good sausage biscuit. What’s just as good as a sausage-and-cheese biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. It’s super easy to make, too, and a savory alternative to your brunch classics. —Mary Catherine Tee
Test Kitchen Notes
This recipe is the ultimate in absolute comfort food. While very simple to prepare, the end result is warm, soft, and flavorful. I wish the recipe had provided me more details as to how to cut the sausage so it would sit well in the bread. Additionally, while my bread browned on the outside, the inside was still a little soft—I probably should have left it in for a bit longer. However, this would make an excellent addition to any brunch party as it hits both breakfast- and lunch-type flavors. I would absolutely make this again. —Sami Simon
- Test Kitchen-Approved
Ingredients
10 ounces
bulk breakfast sausage
1 1/2 cups
sharp cheddar cheese
1/4 cup
chives, chopped
2 cups
self-rising flour
1/2 teaspoon
salt
1/4 teaspoon
black pepper
1/2 tablespoon
sugar
1/3 cup
butter, chilled and cut into small cubes
1 cup
buttermilk
1/2 cup
half-and-half
Directions
- Preheat oven to 375° F.
- Brown breakfast sausage over medium heat until cooked through, making sure to crumble as it’s cooking. Once done, transfer sausage to a paper towel-lined plate to drain some of the fat. You don’t want all that fat to weigh down the dough.
- Meanwhile, if you haven’t done so already, chop the chives and shred the cheese.
- Sift flour, sugar, pepper, and salt into a medium-sized bowl. Cut the chilled butter cubes into the dough using your fingers, a fork, or a pastry cutter until the butter is about the size of peas.
- Stir in the buttermilk. Once well-stirred, stir in the half-and-half. The dough will resemble cottage cheese more than it does bread dough, but keep the faith, people. Keep the faith!
- Fold in the sausage, cheese, and chives, being sure not to over-mix. Once everything is slightly incorporated, transfer mixture to a buttered loaf pan.
- Cook at 375° F for 40 minutes or until the top is nice and browned and the inside is cooked (the toothpick test works just fine here).
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.