- 2 cups flour
- 4 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons butter, cold
- 1 link Big Fork Bacon Sausage, quarter lengthwise, then chopped thin
- 1 cup buttermilk, chilled
In a large bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and sausage into dry ingredients until mixture looks like crumbs.
- Pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
- Oil a baking sheet. Using a medium-small ice cream scoop, portion out the dough scoop by scoop, giving a little space between scoops for expansion when they bake.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Biscuits can be used in a variety of ways, here are some ideas:
Snack: Biscuits are a great snack on their own. You can enjoy them plain, with butter or jam, or with a spread like peanut butter.
Base for a pie crust: Biscuits can be crushed and used as a base for a pie crust. This works especially well for cheesecake or other no-bake desserts.
Breading: Crushed biscuits can also be used as breading for chicken, fish, or other meats. This adds a delicious flavor and texture to the dish.
Toppings for casseroles: Crushed biscuits can be used as a topping for casseroles like chicken pot pie, adding a crispy texture and flavor.
Breakfast: Biscuits can be used as a base for breakfast sandwiches, or as a side dish to eggs and bacon.
Desserts: Biscuits can be used to make a variety of desserts like strawberry shortcake, berry cobbler, or even trifle.
Ice cream sandwiches: Biscuits can be used as a base for homemade ice cream sandwiches, adding a delicious crunch to the treat.
Soup accompaniment: Biscuits are a great accompaniment to soups and stews, adding a bit of texture and flavor to the meal.
Croutons: Biscuits can be cut into small pieces and toasted to make croutons for salads.
Tiramisu: Biscuits can be soaked in coffee and layered with mascarpone cheese and cocoa powder to make a delicious tiramisu dessert.