Cooking Instructions

• Preheat oven to 450F degrees. Spray an (oven safe) glass or ceramic 9×9-inch baking dish with nonstick cooking spray.
• In a large skillet over medium-high heat, add 1 pound breakfast sausage and break it up into crumbles. Continue to cook, stirring occasionally until there is no pink left, 8-10 minutes. Drain cooked sausage on a paper towel-lined plate and set aside.
• In a medium bowl, mix together 2 ½ cups all-purpose flour, 1 Tablespoon granulated sugar and 1 Tablespoon baking powder.
• Pour in 1 ¾ cups buttermilk. Stir until a sticky batter forms. If the batter still seems too dry add a tad bit more buttermilk until the batter is thick and sticky.
• Finally, gently stir in 1 ½ cups shredded cheddar cheese along with the cooked sausage. Gently stir until combined well.
• In a microwave-safe bowl, melt ½ cup salted butter in the microwave. Pour melted butter into prepared baking dish.
• Pour biscuit dough into baking dish (right on top of the melted butter). Some of the butter will run over the top of the dough. Tip: I will spray my hand with some nonstick spray to help spread the dough out evenly in the pan.
• Cut the dough into 9 squares (as best you can). This will help with cutting later when the biscuits are baked.
• Bake (on the middle oven rack) for about 25-30 minutes, rotating dish once during baking.
• If you notice the biscuits browning too quickly, cover them with foil for the rest of the baking time.
• Oven times DO VARY since different ovens have different hot spots, but basically biscuits should be golden brown on top and spring back to the touch. Insert a toothpick into the center. If it comes out clean with no batter, they are done! Slice and serve!