Most days I’m a Yoplait and English muffin kind of girl, but Sundays in my house growing up were always about going for breakfast gold: bacon, eggs, goetta (a German-American version of sausage found in Cincinnati that consists of ground pork, beef, and steel-cut oats. Not as fear factor as it sounds, promise) and coffee strong enough to give you the jitters for the rest of the day.
Honoring that tradition, but with more happy heart and less death wish, I thought I’d make these relatively healthy whole wheat sausage and cheddar biscuits, which, to be honest, gives yogurt and toast a run for its money 😉
The whole wheat comes from King Arthur Flour’s unbleached white whole wheat flour *Sidenote: white does not refer to all-purpose. White wheat is actually a kind of wheat that still has 100% of the nutrition of traditional wheat, but has a more neutral flavor than traditional red wheat.
The happy heart also comes from Jones fully cooked pork sausage & rice links with no MSG, preservatives, or nitrates-basically, the most ‘fresh’ frozen sausage you can find that’s also low in calories and cholesterol but super high in flavor. The cheese I didn’t skimp on, because, well, the Frenchie in me loves it too much. So be it.
(Makes 20 biscuits)
- 3 cups King Arthur Flour white whole wheat flour (or any whole wheat flour)
- 1 Tbl. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup butter (1 stick), cold and cubed
- 2 cups cooked, sliced breakfast sausage links (1/2-in. pieces)
- 1 cup diced extra-sharp cheddar cheese
- 1 1/4 -1 1/2 cups yogurt, buttermilk, or low-fat sour cream (I used the sour cream version b/c that’s what I had in my fridge)
Preheat oven to 425 degrees. Lightly grease a baking sheet, or cover with parchment paper.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add the cold butter, cutting it into the mix with a dough/pastry cutter until it resembles coarse meal (you can also do this step with a food processor). Add the sausage and cheddar, mixing to distribute. Add the sour cream, yogurt or buttermilk and mix just until everything is evenly moistened and can stick together.
Transfer the dough to a lightly-floured work surface and pat and roll to a 8 x 10″ rectangle about 3/4″ thick. Cut the dough into 20 (2″) squares. Place the biscuits on the baking sheet and bake 20-25 min. or until medium-deep golden brown. Remove from the oven and serve immediately.
Keeps about a week in the fridge. Warm up on medium-power in the microwave for about 2-3 min.