Cinnamon Sausage Biscuits
- 2 cups all-purpose flour, plus more for rolling dough
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- 1 pound cooked crumbled pork sausage
- 1 cup shredded sharp Cheddar
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream
Preheat the oven to 400 degrees F.
Combine all the dry ingredients in a large mixing bowl. Stir in the sausage and cheese. Add the vanilla to the heavy cream in a separate bowl. Slowly begin to incorporate the wet ingredients into the dry ingredients until the mixture begins to form a ball in the center of the bowl. On a floured surface roll out the dough to a 1/2-inch thickness and square off the edges with a knife. Cut the dough in 2 by 2-inch squares and arrange them 2-inches apart on a nonstick cookie sheet. Bake until lightly golden, about 20 minutes. Remove from oven to a serving dish and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Brooke Peterson, 2010