Comments on: The original sausage cheese biscuit. Scone. Biscuit. Whatever. http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:37:34 +0000 http://wordpress.org/?v=2.3.1 By: Marilyn http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14354 Marilyn Mon, 01 Jun 2009 18:50:15 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14354 I've also made these scones with chorizo, and also with Italian sausage and substituted a mix of grated mozzarella and romano cheese -they are delish in all variations. I much prefer parchment to Silpat for most of my baking - Silpats don't properly brown the bottoms, and are disappointing for anything that is enhanced by a crustier bottom. I’ve also made these scones with chorizo, and also with Italian sausage and substituted a mix of grated mozzarella and romano cheese -they are delish in all variations.

I much prefer parchment to Silpat for most of my baking - Silpats don’t properly brown the bottoms, and are disappointing for anything that is enhanced by a crustier bottom.

]]> By: Tonia http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14258 Tonia Fri, 29 May 2009 05:39:49 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14258 I've made Scones like these for years, usually use grated cheese and cooked Jimmy Dean sausage. I've even added chopped apple which is yummy. I’ve made Scones like these for years, usually use grated cheese and cooked Jimmy Dean sausage. I’ve even added chopped apple which is yummy.

]]> By: Cathy http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14000 Cathy Tue, 19 May 2009 03:40:13 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-14000 These are so good, I've made them2x since I read about them here. We all love them here at our house and will be making them fairly often. (Growing teenage boys need their bellies fed) These are so good, I’ve made them2x since I read about them here. We all love them here at our house and will be making them fairly often. (Growing teenage boys need their bellies fed)

]]> By: Bernard http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13994 Bernard Mon, 18 May 2009 20:52:05 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13994 Those biscuit/scones look delicious ! I am thinking of adding some chopped onion or even green onion to make it even more savory, do you think that will wiped out the sausage/cheese flavor too much ? Leaving the butter out is really good , I am counting the calories !!! <strong>I think green onion would be just fine, Bernard - go for it! PJH</strong> Those biscuit/scones look delicious ! I am thinking of adding some chopped onion or even green onion to make it even more savory,
do you think that will wiped out the sausage/cheese flavor too much ?
Leaving the butter out is really good , I am counting the calories !!!

I think green onion would be just fine, Bernard - go for it! PJH

]]> By: Joyce http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13988 Joyce Mon, 18 May 2009 16:48:04 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13988 Hi PJ, Scones are my favorite things to make. I have tried making them with many different things but never thought about sausage and cheese. How yummy those must be. How lucky am I that I have some sausage meat all cooked and crumbled. I will try these tonight. I make all my scones in the Scone Pan that I bought from King Arthur. I'm sure they will be fine baked in the pan. As always, Thanks for another great idea. Joyce Hi PJ,
Scones are my favorite things to make. I have tried making them with many different things but never thought about sausage and cheese. How yummy those must be. How lucky am I that I have some sausage meat all cooked and crumbled. I will try these tonight. I make all my scones in the Scone Pan that I bought from King Arthur. I’m sure they will be fine baked in the pan. As always, Thanks for another great idea.

Joyce

]]> By: Lesley http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13986 Lesley Mon, 18 May 2009 15:16:31 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13986 We had these for breakfast yesterday. I used bulk turkey sausage and 2% cheddar to cut the fat content a bit. I threw in some parmesan per your suggestion. Everyone at the table was happy with the results. Thanks for a quick and easy breakfast treat! We had these for breakfast yesterday. I used bulk turkey sausage and 2% cheddar to cut the fat content a bit. I threw in some parmesan per your suggestion. Everyone at the table was happy with the results. Thanks for a quick and easy breakfast treat!

]]> By: Jackie Julty http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13984 Jackie Julty Mon, 18 May 2009 14:04:53 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13984 I made this using half the recipe and small pieces of ham steak instead of the sausage, and they came out great. My husband had some for breakfast and I also had a piece. I'm sure that they will be gone by the time I get home from work as that he likes to have a small afternoon snack. I made this using half the recipe and small pieces of ham steak instead of the sausage, and they came out great. My husband had some for breakfast and I also had a piece. I’m sure that they will be gone by the time I get home from work as that he likes to have a small afternoon snack.

]]> By: John http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13980 John Mon, 18 May 2009 05:59:37 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13980 Make it this weekend & was as easy as it looks. However, I used "regular" supermarket sausage & cheese & I think I'll up grade the quality of both & might use a apice of two next time, which will be soon. Make it this weekend & was as easy as it looks. However, I used “regular” supermarket sausage & cheese & I think I’ll up grade the quality of both & might use a apice of two next time, which will be soon.

]]> By: Sandy http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13978 Sandy Mon, 18 May 2009 04:37:43 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13978 YUM!! I must make these, and soon! Here in NC we have the wonderful Neese's brand sausage so plan to use this sausage and will cook up some slices and then cut them into smaller pieces. Neese's Extra Sage sausage would be so good in these! Thanks for the fabulous recipe! YUM!! I must make these, and soon! Here in NC we have the wonderful Neese’s brand sausage so plan to use this sausage and will cook up some slices and then cut them into smaller pieces. Neese’s Extra Sage sausage would be so good in these! Thanks for the fabulous recipe!

]]> By: Beth http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13970 Beth Sun, 17 May 2009 14:53:04 +0000 http://blog.kingarthurflour.com/2009/05/14/the-original-sausage-cheese-biscuit-scone-biscuit-whatever/#comment-13970 I made what I guess you can call a variation of these biscuits this morning, but also based on a recipe by Marcia Adams from her "Heirloom Recipes" for "Cheese Biscuits." I would have added the pizza dough flavor if I had thought about it, but instead I used 1/8 tsp cayenne pepper. Her recipe called for thyme and rosemary, which didn't sound appetizing to me, so I left that out. Her recipe (which uses 2 cups of flour not 3), calls for 1-1/2 tablespoons minced onion, and in addition to 1 cup of grated extra-sharp cheddar cheese, also 1/4 cup grated Parmesan. Instead of buttermilk (or yogurt/sour cream), her recipe called for 1 cup of heavy cream. I was short about 1/3 cup of heavy cream, so made up the balance with half-and-half. The biscuits turned out great. I think the addition of the minced onions put these over the top (I used dried not fresh onions, by the way). My husband suggested adding cut up pepperoni slices next time. I bet they would be good, especially if I remember the pizza dough flavor . Pizza biscuits!! <strong>Ooooh, Beth - pizza biscuits? You go, girl! PJH</strong> I made what I guess you can call a variation of these biscuits this morning, but also based on a recipe by Marcia Adams from her “Heirloom Recipes” for “Cheese Biscuits.” I would have added the pizza dough flavor if I had thought about it, but instead I used 1/8 tsp cayenne pepper. Her recipe called for thyme and rosemary, which didn’t sound appetizing to me, so I left that out. Her recipe (which uses 2 cups of flour not 3), calls for 1-1/2 tablespoons minced onion, and in addition to 1 cup of grated extra-sharp cheddar cheese, also 1/4 cup grated Parmesan. Instead of buttermilk (or yogurt/sour cream), her recipe called for 1 cup of heavy cream. I was short about 1/3 cup of heavy cream, so made up the balance with half-and-half.

The biscuits turned out great. I think the addition of the minced onions put these over the top (I used dried not fresh onions, by the way). My husband suggested adding cut up pepperoni slices next time. I bet they would be good, especially if I remember the pizza dough flavor . Pizza biscuits!!

Ooooh, Beth - pizza biscuits? You go, girl! PJH

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